HANDBAG CAKE

HANDBAG CAKE


INGREDIENTS

  • 2 x 340g packets buttercake cake mix or 2 quantities Homemade buttercake (Click Here)
  • 28 large white sugar flowers
  • 2 candy necklaces
  • 1/4 cup oval-shaped silver cachous
  • 2 teaspoons pink cachous
  • 1 heaped teaspoon small edible butterflies
  • 2 x 10g packets small edible sugar roses


BUTTERCREAM ICING

  • 375g butter, softened
  • 4 1/2 cups icing sugar mixture
  • 2 1/2 tablespoons milk
  • Violet food colouring paste (see note)

EQUIPMENT

  • You'll need a 30cm x 40cm cake board, and two 30cm pieces long thin wire (22 gauge).

How to Make


1.Preheat oven to 180°C/160°C fan-forced. Grease two 7cm-deep, 22cm (base) round cake pans. Line bases and sides with baking paper.

2.Make packet cakes following packet directions or homemade cakes (Click Here). Divide batter between prepared pans. Bake for 40 to 45 minutes or until cooked through. Stand in pans for 5 minutes. Turn out onto a wire rack to cool completely.

3.Make icing: Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating constantly until combined.

4.Tint icing violet with food colouring. Spread 1 cake with 1/2 cup icing. Top with remaining cake. Cut one-third from cake. Place cake, cut-side down, on board (see cooking class below).

5.Spread top and sides of cake with remaining icing. Using picture as a guide, place large white flowers around base of cake. Thread 1 piece of wire into each side of 1 necklace, without cutting string. Bend to create handle. Wrap each end of wire with sticky tape to enclose. Insert into cake top. Cut string from remaining necklace. Using picture as a guide, decorate cake with necklace lollies, oval cachous, pink cachous, butterflies and small roses. Serve.

NOTES

Cooking class: Remove and discard wire before serving. Cut one-third from cake. Place cake, cutside down, on board.
Violet food colouring paste is available from cake decorating stores.

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