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What you need!

Handbag

R 8” square Madeira cake

R Buttercream for filling & covering cake

R 14” round cerise cake boardor buttercream

R Sattina chocolate sugarpaste

R Sattina cerise pink sugarpaste

R Icing sugar for dusting

R Diamond Paste zip mould

R Sattina 3-in-1 modelling paste

R Sattina ready to use royal icing mix

R Sugarflair chesnut paste food colouring

R Edible glue, Rejuvenator spirit

R Louis Vuitton set of cutters & embossers

R Rainbow Dust golden sands metallic dust

R Fine brush, Palette knife, Cornflour pouch, PME designer wheel

Purse

R Sattina candy floss sugarpaste

R Sattina 3-in-1 modelling paste

R Gucci set of 2 embossers

R Gucci set of 4 cutters embossers

R PME designer wheel

Lettering

R Push easy upper alphabet cutters

R Sattina candy floss sugarpaste

R Sattina 3-in-1 modelling paste

R Gucci set of 2 embossers

Step 1

To shape the handbag, cut the square Madeira cake in half on the diagonal (see Fig 1). Stand each half upright back to back then cut to shape (see Fig 2).

Fix together with jam and buttercream then cover the whole cake with more buttercream.

Step 2

Knead and roll out approximately 1kg of chocolate sugarpaste, cover the cake and gently rub over with a cake smoother for a professional finish. Keep any sugarpaste you have cut off to reuse.

Now you can make your favourite designer handbag cake with a new range of cutters and embossers which allow you to recreate the famous iconic patterns and logos such as Dior, Gucci, Louis Vuitton, Prada, Hermes and Chanel.

DesignerHandbag Cake

Fig1. Side View

Fig2. Join & Shape

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Step 3

Now roll out sufficient chocolate sugarpaste to cut out a rectangle large enough to cover the front and back of the cake. Working quickly, gently emboss (with an even pressure) a pattern over the icing.

Step 4

Brush edible glue over the front and back of the cake and carefully lay the chocolate sugarpaste over, cutting away any excess icing where it meets the board. Use the PME designer wheel to mark stitches along the outside edges of the cake and down the sides.

Step 5

To finish the top of the bag add a shaped piece of pink sugarpaste and use the designer wheel to mark some stitching detail.

Moulding The ZipUse 3-in-1 modelling paste to make the zip using the Diamond Paste zip mould. Dust the mould first with the cornflour pouch, roll the modelling paste into a long sausage shape then press firmly into the mould. Cut away any excess icing with a palette knife then turn the mould over and pop the zip out. Attach to the top of the cake with edible glue.

The HandlesColour some 3-in-1 modelling paste with a little chestnut brown food colouring and mould into two long sausages to create the handles. Flatten the ends, add some stitching detail along each handle and attach to the cake with edible glue; scrunch up some kitchen roll and place underneath the handles until they have set firm.

Painting The GoldMix gold powder food colouring with rejuvenator spirit to create a gold liquid. Using a fine brush, carefully paint the embossed pattern and the zip.

Step 6 - The Purse

Model a purse shape using a 50/50 mix of Sattina candy floss sugarpaste and Sattina 3-in-1 modelling paste.

Use the Gucci set of 2 embossers to imprint the design, the PME designer wheel for the stitching detail and one of the Gucci embossers from the set of 4 to create the front clip.

Handy Tip: Practise embossing and painting the patterns onto a spare piece of icing rolled out so that you get used to achieving an even pressure every time!Over 9000 Cake Decorating Products

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