This week we are switching things with this easy handbag cake tutorial.   Since Mothers Day is around the corner, a handbag cake is an easy cake idea to create for mom.  If you are a cake decorator you can definitely appreciate easy cakes.  I know I do, it is actually refreshing.  Why? Because some cakes are just complicated and takes more time than you want to invest. But, we love making cakes right? Because the end result is a happy recipient who appreciates our effort.

This handbag cake is not complicated and the best part, it requires no carving at all.  So, for all my cake carving geniuses out there put away your knives you won’t need it for this cake project.  Even though there is is something quite satisfying about cake carving it can take hours. Sometimes this whole process can seem similar to Edward Scissorhands carve the beautiful ice angel (ok so maybe some of us are not that good).  The point is you can carve for days.

The inspiration for this cake was a simple handbag I saw at Target that I changed to make my own. Sorry, I don’t have photo for reference but you can use any design you like.  So, how easy is it to make a handbag cake? Very easy.

How to make an easy Handbag Cake

Materials

• 2 8-inch round cakes (use this method for a flat top cake)
• 1 batch of buttercream (I used Lauren’s Kitchen Buttercream for this you can find it here)
• 2 1/2 lbs Marshmallow fondant colored with Wilton Moss Green color gel
• Stitching tool
• Fondant smoother
• Handbag Template

Before you begin, cut out all the templates and transfer to either wax paper or heavy paper.

How to fill and frost the cake

Level and tort the cake, then fill with buttercream.  As a word of caution do not use any fruit filling.  I used Lauren’s Kitchen buttercream which is a mass up of the normal meringue buttercream. Once the cake is filled, place in the refrigerator for about 30 minutes or until the buttercream is set.

How to carve the cake

Ok, so when I say carving the cake what I really mean is cutting off the bottom of the cake so that the cake has a flat bottom to stand on.  Measure an inch from the bottom, hold you knife at a 90 degree angle and cut or use the handbag  template.  I was trying to figure out what to do with the small piece of cake, but, I could not come up with anything except to enjoy.

Place some buttercream on the bottom and place cut side down on a cake board.  Then crumb coat and chill.  Frosting this cake with buttercream can be a little tricky so I suggest frosting the sides, then frost the top.  Some of the buttercream frostings will hang over the side, that’s ok.  Refrigerate the cake then using a knife dipped in warm water cut of the buttercream on the side.  Be careful not to cut into the cake.  Voila, you have a sharp edge on your cake.

How to cover with fondant

There are two methods to cover this cake with fondant.  One, to panel, which means you cut pieces of fondant and add to the cake piece by piece.  Two to cover in one shot.  I prefer the second method because it is much easier, however, if you are not comfortable with that try the first method. Use a fondant smoother to adhere the first side, then the top and the other side. Sometimes the fondant will form a seam. Use a scissor and cut the side and smooth with acetate or fondant smoother until the seam is covered.  A great way to cover seams is to a clay extruder and make fondant strings and place around the edges.

How to make the handle and flap

To make the handles for hand bags normally you have to make it days in advanced. Sometimes you don’t have the time.  My method make a strap instead and let it rest on the side. No need for a handle.  

Use the handbag template to cut out the flap.  Then add stitching details all around.  As you can see from the photo I went a little crazy.  I love my stitching tool.

Using a flower cutter you can add many designs.  The handbag template has flowers you can use if you don’t have access to flower cutters.  The possibilities are endless.

Wasn’t that easy? Let us if you tried our design. As always Happy caking.