How To Make a Stand Up Purse Cake
- 1). Prepare a store-bought or homemade cake mix in a mixing bowl.
- 2). Spray the sides and bottom of two 8-inch round cake pans with vegetable oil pan spray and then dust the sides and bottoms with a little bit of flour. Divide the cake batter evenly between the two round pans, and bake according to the instructions.
- 3). Take the pans out of the oven and let the cakes cool in the pans for a few minutes. Gently remove the cakes from the pans and place them on a clean, flat surface to cool to room temperature.
- 4). Create a smooth surface by cutting off any rounded tops on the cakes.
- 5). Spread a thick layer of buttercream icing on one of the smooth tops and place the other cake on top. Press gently against the top cake to make sure the two cakes are firmly joined by the icing.
- 6). Cut off two inches from one edge of the cake to make a flat surface on which the purse cake can stand. Spread some icing on the newly flat part of the cake, and stand the cake upright on the flat end on a cake tray.
- 7). Use an icing spatula to spread a thin layer of buttercream icing on the cake. Use the color icing you would like for the finished purse. Put the cake in the refrigerator for 30 minutes to let the icing firm a little bit.
- 8). Take the cake out of the refrigerator and use the icing spatula to spread a thick layer of the same icing on the entire cake. Use an icing smoother to create a smooth and sleek-looking purse.
- 9). Decorate the purse cake. Use a pastry bag with a round icing tip and a different color of icing to draw a zipper line across the top of the cake. Insert two licorice handles; one on either side of the zipper line.
- 10
Apply a little bit of icing to the back of candy flowers and affix them to one face of the purse. Alternatively, roll out a package of sugar paste and use a flower-shaped cutter to cut flowers from the sugar paste. Place each flower on a piece of foam padding and press gently in the center of the flower with your finger to make the flower take on a slightly cupped shape. Place a little ball of sugar paste in the center of each flower and press gently. Spread some icing on the back of each flower, and press the flowers against the cake.
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