Tuesday, June 18 2013, 10:06 AM MDT
As Aired On January 25, 2013
Recipe Courtesy of Jennifer Hill, Salt Cake City
2 6-inch square cakes
1 cups of buttercream (maybe more)
6 by 5 inch piece of cardboard
1 Small batch of marshmallow fondant
1 Pattern tracing wheel
4 pre-made fondant flowers
1 large fondant bow
1 long and thin fondant strap
1.) Cut one of the 6-inch square cakes at 5 inches and cut the other 6-inch square cake in half.
2.) Place the 5-inch piece on the cardboard and frost with buttercream.
3.) Center one of the 3-inch pieces and the 1-inch piece together on top of the bottom layer. Frost with buttercream so that they are seamless. Add the last 3 inch piece on the top of this layer.
4.) Carve down each side corner with a serrated knife so that they are rounded. Shave down the top sides of the cake as well so they are also rounded.
5.) Frost the whole cake with buttercream and place in the refrigerator for about an hour.
6.) After the buttercream crusts over, apply a second smoother coat of buttercream and allow it to stay in the fridge again until the buttercream has time to crust.
7.) Cover the whole cake in fondant (feel free to add patterns here if need be).
8.) Cut a 5 by 5 inch piece of fondant. Round one of the edges so that it looks like a half circle.
9.) Using water, adhere this flap so that the rounded piece starts at the center of the front side of the cake. The square back of this fondant piece should end up on the backside just below the top of the cake.
10.)Use the pattern tracing wheel to create seams down the sides of each corner and around the purse flap that you just added to the cake.
11.)Adhere the fondant bow to the bottom of the flap in the front of the cake and add the flowers on the lower right hand side of the cake. Connect the fondant strap to each side of the cake to look like a purse strap.
12.)Cut, eat, enjoy!
(Copyright 2013 Sinclair Broadcasting Group.)