Stacking the cakes
In the first lesson of Part 2, we see Paul finishing the stand by adding some clever pieces of metal that will hold the cakes in position so we don’t need to worry about the stand collapsing.
Making it all neat
In this lesson, Paul stacks the last of our handbag cakes onto the plate. He then begins to hide the plates by covering the bottom of the handbags with sugarpaste.
Making the decorations
This is when Paul starts to fall in love with the cake again and what a difference the handles make! Paul then combines some lovely moulds to make modern feeling flowers to decorate the cake.
Adding the flowers
Here we see Paul carefully select and add flowers to the cake, arranging them in a way that hides sections of the rod, using pieces of sugarpaste and royal icing.
Making the model
In this lesson, Paul creates the woman’s body and decides where to place her on the cake.
Making the head
Paul now makes the head using some lovely flesh tone modelling paste from Saracino and creates a lovely feminine face.
Lesson 7 - Finishing touches
In this final lesson Paul makes the hair using a very simple but effective technique that gives the illusion of full bodied hair with very little work.
Paul shares some other ideas that you can implement using a similar design to this tutorial.
Paul offers our Pro members advice on how to price a cake like ‘Handbag Heaven’
Here, we’ve carefully selected the key parts from the entire tutorial and condensed it into a 8 min long video. More than enough to get you started without taking too much time.
- 10” round by 3” deep chocolate cake
- 8” round by 3” deep chocolate cake
- 6” round by 3” deep chocolate cake
- 1.5kg dark chocolate ganache
Cake Card and Drums
- 10” round temporary board
- 8” round temporary board
- 6” round temporary board
- 2kg ivory sugarpaste
- 600g Pale pink sugarpaste
- 100g Pink modelling paste from Saracino
- 60g Flesh tone modelling paste from Saracino
- 10g White sugarpaste
Paints and Dusts
- Super White (Sugarflair)
- Gold Rush (Sugarflair)
- Gold Sparkle (Sugarflair)
- Pearl Shimmer (Colour Splash)
- Black (Sugarflair)
- Brown (Sugarflair)
- Blue (Sugarmill)
- Rose (Sugarmill)
For the board
- 11” x 12” by 10mm thick plywood or MDF
- M10 22” threaded rod
- 6 x 10mm nuts and washers
- 4 x rubber stoppers
- High percentage alcohol
- Claire Bowman air pump glitter
- Royal icing
- Serrated knife
- Sharp cutting knife
- Palette knife
- No 6 paintbrush
- Pastry brush
- Men’s shaving brush
- Stitchy tool
- PME modelling tools
- Karen Davies Brooch mould
- Sunflower Sugarart Brooch mould
- Sunflower Sugarart leaf mould
- Karen Davies Rose mould
- PFC Brooch mould
- 5 petal easy rose petal cutter (small, medium and large)
- Metal side scraper
- Plastic smoothers
- Acetate smoothers
- Karen Davies flower mould
- Autumn Carpenter floral texture mat
- Ribbon cutter
- Rolling pin
- Peony cutter from coolpit
- Power drill
- 10mm spade bit
- 10mm drill bit for drilling metal
- Hot glue gun
- Set square
- 1.5cm by 13cm long by 1mm thick metal plates
We'd love to see your take on the Handbag Heaven cake - so make sure you share your photos with us on our Facebook page.
We have also recently improved our calculator page so you can re-calculate your recipes, working how much ganache to use, how much sugarpaste and how many portions you will get.
Paul Bradford Sugarcraft School - Cake Masters Magazine Awards Winner 2016, Feefo (independent online review system) Gold Merchant Holders with a 99% service rating
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