Baking

Quilted handbag

quilted handbag
10
30M
1H 15M
1H 45M

Ingredients

Method

1.Preheat oven to 150°C. Grease and flour loaf pans.
2.Make cakes according to directions on packet. Turn cakes, top-side up, onto wire rack to cool.
3.On a surface dusted with sifted icing sugar, knead ready-made icing until icing loses its stickiness; tint mauve.
4.Trim tops of cakes to make them as flat as possible and the same depth.
5.Join cut sides of cakes with some of the jam to form the handbag. Trim the bottom of the handbag to make it sit flat. Stand cake, on its trimmed long side, on cake board. Brush cake all over with more jam.
6.On a sugared surface, roll &3/4; of the icing until large enough to cover cake. Using rolling pin, lift icing onto cake, smooth icing over cake with sugared hands. Trim icing neatly around base of cake.
7.Starting from the centre of the back of cake, use side of ruler to gently mark icing into diagonal shapes before icing sets.
8.On a sugared surface, roll out remaining icing. Using a knife, cut out a flap for handbag. Position flap on cake. Dab a tiny amount of jam on the front of the heart lolly, position on bag for clasp. Push one toothpick under the heart, through the cake to support the clasp.
9.Using sugared hands, roll tiny balls of soft icing from the scraps. Using the end of the paint brush, make tiny indents in the icing, where the quilting lines cross, dab a tiny amount of water into each indent, gently push a ball of icing into each indent.
10.Cut marshmallow rope to length required for handle of bag, push a toothpick into each end of the rope, leaving about 1cm of toothpick exposed to push into the cake.
11.Position handle just before serving.

This cake can be made two days ahead.

Note

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