I will be doing a purse cake this saturday for the first time, but I was wondering if I can add filling and use simple syrup??
For carved cakes, I don't add filling or use simple syrup. I think they destabilize the cake.
I put buttercream between layers/pieces and cover in fondant.
Rae
http://allrecipes.com/Cook/13754506/Photos.aspx?Page=3
Here is a link to my purse cake photos. I filled both of these cakes. One with a vanilla mousse and the other chocolate butter cream. I use a large loaf pan and carve to the shape I desire. Then I torte and fill. The pink purse handle is made out the rim of a small bucket lid cut in half and wrapped with ribbon with fondant flowers. The purple purse handle is fondant. I purchase the lids at Home Depot in the paint dept. Works great for basket cakes too.
I use a serrated knife. Know the pan was one of my grandmothers loaf pan so it is more square on the edges which works great for making a purse. Carve the desired shape and then cut the cake in half to add your filling. I use Betty Crocker cake mixes and I don't alter the directions at all and it works fine. One of the purses was chocolate and the other was Red Velvet.
I use a mousse filling on my cakes. I try not to use gel fillings as they are not as stable. I have never had any problems with my mousse fillings slipping or oozing out. I take one pint whipping cream and one small box of instant pudding. Whip until peaks form. I have had so many compliments on the filling and nobody knows how easy it is to make. I have tried chocolate fudge, vanilla, white chocolate and banana.
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