Louis Vuitton Pink Purse

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Comment by Lisa Newlin on January 6, 2010 at 10:09am

Absolutely.....I used the same pattern as in "The Confetti Cakes by Elisa Strauss" She walks you through the "how to steps" very well. I have made two of them so far and this one turned out the best. I actually put the cakes in the freezer after putting the buttercream on to get the cakes a little stiff, not frozen. I used an electric knife. I have found it much less stressful when carving a cake to use the electric knife as it does not tear the cake as bad if the cake is not dense. You will have to make the handle a few days ahead of time. I put about two teaspoons of tylose in my fondant. I live near Galveston, TX so it is humid here. When you attached the handle use melted chocolate. The chocolate works the BEST. Your handle will not move. It makes it easier to transport. Once you have it covered you then put the "flap" on. Then add the detail. This cake is much easier than I thought it would be. I was a little intimidated at first but once I got the first one down, the second one was a breeze. Need any help, let me know. The book is great and not very expensive. Give me your email and I can send you a sketch of the purse shape. I believe I have one in my files. Good Luck