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Shopping bag cake? - Page 2

post #16 of 24
Awesome cakes, people!!! I have to try one now!
Michelle C
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Michelle C
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post #17 of 24
Thanks for this post.
Let Go and Let God handle it.
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Let Go and Let God handle it.
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post #18 of 24

What a beautiful cake! I have a few questions......how did u get the fondant to stay so straight on the cake and not sag? Did u use just plain fondant or add Tylose or something else to it? Also did you use buttercream or would swiss meringue be ok.

 

i want to make a Victoria secret bag or my DD but afraid the fondant will sag.....

 

thanks 

post #19 of 24
Quote:
Originally Posted by BlakesCakes View Post

I recently did one to serve 40. I used 2, 9x13 cakes.

I wanted the cake to be wider rather than taller, so I cut each cake into 4.5x13 inch pieces. I made 2, 4 inch tall "tiers" and stacked them , so I got an 8" tall, 13" wide cake. I cut my fondant panels for the bag sides a bit taller--about 9.5 inches.

HTH
Rae
LL
LL
LL

 

 

I recently came across this tutorial and it has come in very handy for me.

 

Thanks a lot for the clear instructions :) I am planning on making this cake today for my sister's birthday and have the cakes baked and ready to go. I've also cut 2 strips of cake boards/cards for support to sizes 13" long by 4.5" wide. I plan on using one under the bottom 2 cake-layers; then insert dowels. I then plan on putting the second 2 cake-layers on another 13" long by 4.5 wide cardboard and then stack it on.

 

Just wanted to ask a few questions for clarification please;


Did you knead some tylose into your fondant to get it to stand so firm and sharp? I am concerned about the 4 fondant panels sagging and not standing upright like yours.

Also; how many slices would you say this cake feeds?

Suggestions from anyone is welcome please. Thanks in advance.
post #20 of 24
Quote:
Originally Posted by Kadesan View Post
 

 

 

I recently came across this tutorial and it has come in very handy for me.

 

Thanks a lot for the clear instructions :) I am planning on making this cake today for my sister's birthday and have the cakes baked and ready to go. I've also cut 2 strips of cake boards/cards for support to sizes 13" long by 4.5" wide. I plan on using one under the bottom 2 cake-layers; then insert dowels. I then plan on putting the second 2 cake-layers on another 13" long by 4.5 wide cardboard and then stack it on.

 

Just wanted to ask a few questions for clarification please;


Did you knead some tylose into your fondant to get it to stand so firm and sharp? I am concerned about the 4 fondant panels sagging and not standing upright like yours.

Also; how many slices would you say this cake feeds?

Suggestions from anyone is welcome please. Thanks in advance.


Anyone please? Just wanting to know how to get the panels to stand upright and not sag. Would I need to knead some tylose into my fondant? Thanks :)

post #21 of 24

Never mind; thanks guys :) Managed to complete my shopping bag cake!

post #22 of 24
So how did u finally get the panels to stand?
post #23 of 24

Sorry no one answered..but if anyone still wants to know, I used tylose mixed with my 50/50 gum paste/fondant to get my sides to stay stiff. I made them a week ahead of the cake and then used white chocolate to adhere them together with the cake stacked in the middle. I am sure there are much better and neater looking ways, but that is what worked for me.

 

Hope the OP posts pictures, would love to see the finished cake :)

post #24 of 24
Thanks luckylibra!
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