I made the cutest purse cake for my daughter for her birthday. I used 2 8" rounds, put icing between the two layers so it would act as the adhesive, crumb coated it, iced it again, decorated it, added a little pearl handle. I thought it was tooooo cute for a first time purse cake.

In route to take her to have dinner with her friends it started separating. I stopped at the party city to see if they had anything I could use to keep it from further coming apart and I was able to get some lollipop sticks but to no avail.

I'm thinking next time I stack my layers and shaped the cake but this seemed so simple...I was horrified for such a lovely cake to come apart.

Has anyone else made a cake with the round layers by standing them up and had success or have any advice to offer for the next time I try this?

Thanks in advance!

Adorablemomof3

So sorry to hear that your cake separated. I have done it once, but not rounded and they were covered in fondant.

So, you stood the two layers up on end to make the purse, not set one on top of the other?

I was wondering if anyone did this. Would like to know if there's a way, as well.

Sorry it fell apart, I'm sure your daughter appreciated your time and talent.

I have used a straw at an angle from the top of each side to hold them together. Run one from the right side down at an angle crossing over into the bottom of the left side and one from the left side down crossing over into the right side. It is like an X but they don't cross over the center but, cross over both sides of the cake. This, besides the icing will hold them together. I hope this has helped you out with your problem.
evelyn

Hi there!!

I once dis it, i used a round cake to make a purse cake, i think it has to do with the cake recipe, use a pound cake recipe, it worked for me...

good luck and so sorry!

Next time try carving off some of the sides at an angle to make the purse thinner at the top and wider at the bottom to help it defy gravity.

I cut the side that was going to be the bottom of the purse flat so it would stand without falling over. It was 2 layers of WASC iced in Sam's buttercream and it remained standing the whole time. The last minute fondant handle, was a different story .

I'm wondering if the cake was too 'fresh'. I had the same problem when I decorated a cake I had made that morning. Since then I always let the cake firm up overnight before decorating. I have made the same shape a couple of times since without a problem.
HTH
Diane

I skewer those at angles( 2-3- bamboo slewers from top to bottom, always going through both halves of cake) and always let the cakes firm up in the refridgerator first. Do that with a halved 9x11 as well, although if I do that, it cannot travel far. With a round it should do ok