This was my second purse cake. This cake is a life size purse. I started off by baking two half sheet cakes. I cut the two cakes in half and stacked the four rectangle shaped cakes into four layers. Each layer was about one in a half to two inches tall with butter cream in between each layer. The cake ended up being about seven to eight inches high, and about ten to eleven inches wide.
After I stacked all four cakes, I used a knife to sculpt the shape of the purse. I don’t like to use fondant on an entire cake so this cake is covered with butter cream icing. The letter “C” was piped on the cake and filled in with chocolate icing. The handles, trim and other details are all, brown dyed fondant. It took a little time, but it was worth every minute.