Some time ago I helped a friend make a cake design tutorial. Although it’s definitely not a simple one, actually quite complicated, we decided to put it online anyway. Laura made a very sleek silk clutch bag cake design and it took several pictures and steps to be able to partially explain the process. We did our best, we hope you enjoy it. Feel free to comment on this post.
If you wish to see more of Laura Barcellonio’s cake design visit her facebook page : https://www.facebook.com/pages/Cake-Deluxe/265825503502411?fref=ts
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Silk Clutch Bag Cake
Designed by Laura Barcellonio
The material used:
A chopping board and a wide, pointed knife (small size)
A pizza or pastry cutting wheel (with a straight blade)
A metal working board to use as a cut mat and a cutting knife (a scalpel)
paper, pencil and scissors
Basic kitchen tools, a silicone spatula and a food brush
Few toothpick and straws
A base for cakes (a thick cardboard coated ) and a white ribbon
For the cake:
1 kg white sugar paste for the cake, plus 500 g for the base
ivory and black food colouring, (and edible pearl food dust optional)
A sponge or a madeira cake ( quite thick)
A few raw pieces of spaghetti
Take 1 kg of white sugar paste. Using a toothpick, start mixing some ivory food colouring with a small amount of white sugar paste. Increase the amount of white sugar paste until you get the desired colour. Take a small piece of ivory paste and add the black color (just a little) , to create a uniform grey paste.
Preparation of the pieces to dry:
With the ivory paste shape and cut the handle of the bag. Make 6 grey pearls (1 cm in diameter each) and insert them, three at a time, into two small pieces of spaghetti.
Then shape two grey drops, just a little bit bigger than the pearls. Let all the pieces dry for about an hour.
Cake shaping technique.
Using tracing paper, draw and cut the outlines of your clutch bag. Draw the base of the bag (22 x 12 cm, considering the widest points) , and the side ( 22 x 18 cm, considering the maximum width and height),then cut out your sketches. Take the sponge cake, mark the base and cut out two equal pieces in order to overlap them.
You can use part of the buttercream to make the filling. Following the outline of your drawings, cut the cake until you obtain the desired shape.
Coat crumb with plenty of butter cream and put the cake to cool in the refrigerator for 15 minutes.
Roll out some ivory paste with a rolling pin, until you have a thin sheet, then cut out a rectangular shape and place it gently over the cake.
Cut a trapeze out of the sugar paste sheet and use the straws to calculate 9 folds. Now shape the folds with your fingers and cut out any excess paste. Brush one side of the cake with water and cover it with the sugar paste layer. Repeat this procedure to cover both sides.
Cut another two smaller trapezoids and calculate 6 folds for each piece. Shape the folds, brush the surface, and apply the trapezoids to the small sides.
For the handle:
Roll out the grey sugar paste, shape a small thick sheet and cut out two narrow strips, equal in size. Moisten the part on top of the cake with water, then place and mould the strips.
Take the two pieces of spaghetti with the pearls, pierce the grey stripes and place the handle on top of the cake. Using two pieces of spaghetti place the two drops in the center (see the final picture).
Roll out a thin sheet of ivory sugar paste ( 25 cm x 10 cm). Fold the sheet in half and roll it up to shape a rose. Remove any excess paste. Pierce the back of the rose with a small piece of spaghetti and place the rose on the cake.
For the base:
Roll out a large chunk of ivory paste and cover the entire base of the cake. Roll out some thin stripes of white sugar paste, then fold them to create a fabric-like effect on the base of the cake.
Use a white ribbon to cover the edges. Place the cake on top of the base and brush the surface of the clutch bag with a pearl food colour powder, diluted in a little bit of alcohol (this step is optional).