Wednesday, September 12, 2012

How to make realistic buckles for a cake purse

I had a few inquiries about this Mini Elephant Cake Purse I made a few weeks ago, so here are a few pictures so you can get a visual idea in how I made it.

I covered the cake in chocolate fondant, I used this Giraffe texture mat, I loved the pattern and the mat was very inexpensive. I just notice that is out of stock on the site,I am sure it will be back soon so you can grab one.

The zipper was super easy to make. I just rolled the fondant out, let it set for a few minutes and then I imprinted the zipper using this mold. I then cut the zipper and attach it to the cake with a dab of water.

Silicone molds can be expensive, but if you want to accomplish realistic patterns and details on cakes they are worth every penny.
To give a more realistic look to the zipper, I painted it with a mixture of silver luster dust and vodka.

Making the buckle

I used gray gumpaste.
I rolled it not so thin, let it set for around 5 minutes and cut the buckles using 2 sizes of small rectangle cutters ( I got them at the same site where I got the Giraffe texture mat ), I adjusted the shapes a little to get the look I was looking for and then I set them aside to dry completely.
I use a tip 10 and a tip 2 to make the little holes for the strap. (tip 10 to cut the dot and the #2 tip to cut the inside of the dot)
After the pieces were all dry I air brushed them with silver color.I attached the buckles to the cake with a little piping gel.

A little info about the cake

-I baked the cake in a 9" x 13" baking pan, 2" high. I then cut it in 3 parts of the same size and  trimmed off the sides and top with a serrated knife.
-I stacked the pieces on top of one another,double wrap them in plastic wrap and put them in the refrigerator to get cold.

-I added a thin coat of buttercream directly on the cake board and place the first layer of cake on it.

-I filled each layer with vanilla SMB and place the cake back in the refrigerator for the buttercream to set.

No pictures for this part...

-I crumb coated the top and sides of the cake,placed the cake back in the refrigerator for the buttercream to set again.
-When the buttercream/cake was set,I carved the sides and top of the cake to form the purse shape I was looking for, then I frosted the whole cake with buttercream and let it set  in the fridge for a few hours.  
-Next, I covered the cake with chocolate fondant in 4 stages. First the sides of the cake, then the front and back of the cake.

Well, sorry for the lack of pictures but at least you can get an idea how I made it.
Happy Wednesday!


Karma said...

Kathia!! me encanta! te ha quedado perfecto! muchas gracias por el tutorial.

Anonymous said...

This cake was stunning the first time around. Seeing how you did all the perfect little details is such a treat. Love that zipper and buckle.

Jenniffer said...

What a great tutorial! I need one of those zipper molds!!

faithy said...

I agree, its' great tutorial! I l ove how you made those buckles and those tiny buttons!

Unknown said...

Thanks for the tutorial :)

Savor The Baking said...

Thanks for the tutorial. It was really helpful 8-)

Kathy said...

Thanks for the tutorial. It is a big help. I am going to make a similar purse. I noticed you didn't put dowels in the cake for support. Was it sturdy enough? Just worried that mine won't hold up without them. Thanks.

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