Birthday Cakes
Little Handbag and Shoes Birthday Cake Recipe
A chic and sophisticated Victoria sponge cake sculpted into a miniature designer handbag, accompanied by handcrafted sugarpaste stiletto shoes. This show-stopping centerpiece combines buttery vanilla sponge with elegant fondant detailing for the ultimate fashionista's birthday treat.
- Prep
- 180 min
- Cook
- 55 min
- Serves
- 15
- Level
- Advanced
- Per serving
- 645 kcal
Method
Preheat your oven to 160°C (fan) and grease two deep 8-inch square cake tins. Cream the butter and caster sugar together until pale and fluffy, then gradually beat in the eggs and vanilla. Fold in the sifted flour gently. Divide the batter between the tins and bake for 45-55 minutes or until a skewer comes out clean. Allow to cool completely.
To make the shoes, knead tylo powder into 200g of sugar-paste to make it set hard. Use a shoe template to cut out the soles and heels. Shape the heels and attach them to the soles using edible glue, supporting the arch with a rolled piece of kitchen foil until dry. Cut out the front straps and back pieces, and glue them into place. Allow to dry for at least 24 hours.
Level the cooled cakes. Cut each square in half to create four rectangles. Stack three of the rectangles with raspberry jam and a thin layer of buttercream between each layer. Save the fourth rectangle for shaping the 'flap' or top of the bag.
Using a sharp serrated knife, carve the sides of the cake stack at a slight angle to create a tapered handbag shape. Use the offcuts to build up the top curve of the bag if necessary. Cover the entire cake in a thin 'crumb coat' of buttercream and chill for 30 minutes.
Roll out the remaining sugar-paste on a surface dusted with icing sugar. Drape it over the chilled cake, smoothing it down the sides with a cake smoother. Trim the excess at the base. Use a stitching tool or a toothpick to create realistic leather stitch marks around the edges.
Create the handbag handles by rolling long sausages of sugar-paste. Insert cocktail sticks into the ends and push them into the top of the cake to secure the arch. Add a decorative flap and a buckle made from sugar-paste painted with gold luster dust mixed with a drop of clear spirit.
Carefully position the dried sugar-paste shoes on the cake board next to the handbag. Add a final dusting of gold luster to the 'hardware' of the bag and polish the fondant with a clean brush for a designer finish.
Notes
Always add Tylo powder to fondant for structural elements like shoe heels, otherwise they will sag.
For a realistic leather texture, press a piece of clean, textured upholstery fabric or a specialized texture mat onto the fondant before draping it.
Use a crumb coat to lock in moisture and create a smooth surface for the fondant to sit on.
Make the sugar shoes at least 2 days in advance so they are completely firm before moving them to the final cake board.
