Using a tapered angled spatula, crumb coat the cakelet with Vanilla Frosting, starting around the sides of the cake and finishing on the top. Use enough frosting so that the spatula doesn’t come into direct contact with the cake. This will keep you from dislodging too many crumbs.
Cover the cakelet
1 Dust a clean, dry work surface with cornstarch. Roll out 6 oz (170 g) of base-color fondant into a ¼ in (6 mm) thick circle.
2 Slide your hands underneath the fondant using open palms so as not to poke a hole in it. Pick it up and lay it over the cakelet. Smooth the top first, using an open palm. Then smooth the fondant down over the sides. Use the pastry wheel to cut away excess fondant around the bottom of the cakelet.
3 Roll out the remaining base-color fondant into a ¼ in (6 mm) thick sheet. Use the Purse template to cut out a flap. Re-roll the fondant scraps and cut out a ¾ in (1.8 cm) wide by 12 in (30.5 cm) long strip for the bottom border of the purse.
Finishing touches
Set the texture sheet you prefer onto the fondant flap and border and press it in to make the indented pattern.
Embellishments: Tint the remaining white fondant into a contrasting color (or several colors) to use for embellishments. Consider making a flower, bow or a plaque with a monogram for the front of the flap.
Handle: Gently press the dry handle into the top of the purse to make a mark where you want it to go. Use a ball tool to push down into the marked areas to make holes, which will make it easier to insert the handle. (If you don’t do this step and simply push your handle in, you risk breaking it.)
| Breakfast at Tiffany’s | Level Easy/IntermediateBatter yields enough cake for 1 cakeletFondant quantity listed is suitable to complete 1 cakelet |
Who doesn’t love a little retail therapy? Anyone who lives for hitting the malls or who is always decked out in the latest styles will love this cakelet. The design is simple to create and you can customize the bag with your favorite store names, or the monogram of the recipient. Don’t be afraid to get creative and have fun with it!
Tools
The Necessities (pages 11–12)
9 x 6-in (23 x 15-cm) metal brownie pan
Small and medium flower cutters (see Resources, page 114)
Ingredients
One 16-oz (455-g) box cake mix (any flavor) prepared, or batter for one 9-in (23-cm) cake
1 recipe Vanilla Frosting (page 17) or 1 container store-bought frosting
1½ lbs (680 g) white fondant (see Resources, page 114)
Blue gel food coloring
Make the handles (two days prior to decorating)
1 Dust a clean, dry work surface with cornstarch. Using a fondant smoother, roll out two 4-oz (115-g) pieces of white fondant into two logs 6 in (15 cm) long and ¼ in (6 mm) thick. Bend each log into the shape of a “U.”
2 Place handles on a piece of parchment paper and set them aside to dry out for at least two days at room temperature out of direct sunlight (to keep the color from fading).
Bake the cake
1 Preheat oven to 350°F (180°C). Prepare the cake batter. Spray the brownie pan with non-stick spray.
2 Pour the batter into the pan, filling it three-quarters full. Smooth the top and bake for 20 to 30 minutes, or until the top springs back when lightly pressed and a toothpick inserted into the center comes out clean.
3 Place the pan on a wire rack to cool for about 10 minutes. If the cake rose above the pan, use a serrated knife to cut away the top of the cake to make it level (set the knife across the top of the pan so you can use it as a guide). Run a knife around the edge to loosen the sides. Invert the cake out of the pan onto a wire rack and allow it to finish cooling. When completely cool, wrap in plastic wrap and freeze for at least two hours until cold and firm.
Prepare to decorate
1 Remove cake from the freezer and unwrap. Use a serrated knife to cut out a 4½ x 3¼-in (11.25 x 8.1-cm) rectangle.
2 Using a tapered angled spatula, crumb coat the four sides of the cakelet (but not the top or bottom) with the Vanilla Frosting. Use enough frosting so that the spatula doesn’t come into direct contact with the cake. This will keep you from dislodging too many crumbs.
Cover the cakelet
1 Tint ¾ lb (340 g) of the fondant with the blue gel food color. Dust a clean, dry work surface with cornstarch. Roll out the fondant into a sheet ¼ in (6 mm) thick and about 10 in (25.5 cm) long and 5 in (12.5 cm) wide.
2 Set the iced cake onto the fondant, allowing for an extra fondant lip at the top. (You want the fondant to be a little higher than the cake to give the impression of a bag and so you can add the fondant tissue paper effect coming out of the top.) Gently wrap the fondant around the cake and cut away any excess. Your fondant seam should be in the back corners of the cake. Smooth with palms or a fondant smoother.
3 Once the cake is completely wrapped, stand the cake upright onto a piece of parchment.
4 To make the bag creases, use the scoring tool to score a triangle at the bottom of each side of the bag. Starting at the top of the triangle, score a straight line up to the top of the bag.
Assemble
1 Use the blue gel food coloring to tint approximately 4 oz (115 g) of fondant a lighter or darker shade of blue to complement the bag. (You can divide the fondant in half and tint it two different shades, or chose a different color altogether—or opt to use none at all; I went with white in the example to the right). Roll the fondant out into a thin sheet. Use a pastry wheel to cut randomly-shaped pieces from it. This will be your “tissue paper.”
2 Apply frosting onto the top inside edge of the bag and use it to adhere the pieces of “tissue.” For a more realistic look, fold some pieces over the top of the bag.
3 Very gently press the dried handles into the “tissue” to make a mark where you want the handles to go.
