Following my last blog post where I shared a video of how I carved and ganached this handbag cake, I wanted to give a little more information about my process when making this style of cake.
I hope you find this useful! Please do feel free to send me a message if you would like more information.
- When creating a handbag cake, my first task is to think about the size and shape I am looking to achieve. It is useful to note that most handbag cakes are quite tall, and therefore would usually contain two layers of slices. The top half is usually much narrower than the bottom half, so it is also important to keep this in mind.
- I always draw out the basic shape from the front angle to determine how tall and wide I would like the bag to be, then based on this I decide on the width for the top and bottom – this is usually just done by eye.
- I then take these measurements to draw out two side pieces, which I cut out of thin cake card, so that I can use these as guides for carving my cake.
- If you refer back to the video in my previous post, you will see how I attach the side pieces – first building up the sides with a thick layer of ganache and then pressing the pieces on. You can sprinkle the cards with a little bit of water before placing them on the ganache, as this often helps with the removal, but I don’t find it is necessary as long as your ganache is well set. I run a sharp knife around the edges, and the sides just pop off.
- For this particular cake, I baked one large single sheet. I don’t like to waste cake wherever possible, so I made a cake pop type mixture out of the offcuts and used this to fill in where I carved too much away. You can see all of this in the video!
- I always use white chocolate ganache, my ratio is approximately 3.5 to 1. I use my Profroster to create a smooth side and sharp edges, but you can use any smoother to your preference. I place the cake in the fridge during the ganaching process, as that makes it easier to work with.
- I knew this cake was going to have lots of texture on the fondant/modelling chocolate, so I didn’t worry too much if there were any tiny dents in the ganache. Usually I would try and be as precise as possible and you can smooth out the finished ganache using your smoother and also use a small amount of hot water if preferred.
- I use plastic tubes for handles! They’re not going to be eaten anyway, so why worry about trying to make them edible? I make the tubes food safe and use wooden supports inside to get the shape I want. If you check out my Instagram feed you’ll see a picture of the handles before I covered them in fondant/modelling chocolate.
Do you make many handbag cakes, is your process similar to mine? Please do let me know if you have any questions! You can always find me on Instagram, where I’m happy to chat!
Until next time!