Wednesday, 30 January 2013

Handbag



This was my friend’s 25th birthday cake. She went to Paris to celebrate so it seemed appropriate.


2 sponges (200g of self-rising flour, 200g of caster sugar, 200g of butter, 3 egg, and 15mls of mandarin juice) color pink and purple


Chocolate buttercream ( 75g of butter , 175g of icing sugar ,  3 spoons of milk and a spoon of coco powder)

Sponges are filled with jam, butter cream and mandarin segments. Cut the bottom of the cake, then all cake is covered with buttercream and chilled in fridge.  Blue icing covers the cake. Front and sides of bag is textured using modeling tool. Put pearly sweets at the cross of lines. Use white icing to make edges of bag, handles, bottom of the bag, CC logo and zip.
Make a label saying 25 of white and blue icing. Attach it to bag’s handle using ribbon.

 

 

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