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makenice99
Regular Member
Joined: Nov 01, 2006
Posts: 159
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 Posted:
Tue May 13, 2008 7:31 am |
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KHalstead
Forum SuperStar!
Joined: Dec 03, 2005
Posts: 5241
Location: Northeastern Ohio
Birthday: Dec 05
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Tue May 13, 2008 9:01 am |
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you cut the cake in half like you would normally for a cake that wasn't standing up?? and then stood it up?? Just making sure I'm picturing it correctly. I think you need to slice it to the cake shape......stand it up and then cut horizontally and add the filling! |
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lynda-bob
Forum Addict
Joined: Apr 19, 2007
Posts: 725
Location: San Antonio, Tx
Birthday: Jan 14
Gallery Supporter Member
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Tue May 13, 2008 10:49 am |
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I haven't done a purse cake, yet. But I did do a tall diaper bag. It was a sheet cake cut into four parts and stacked w/ a cardboard in the middle and dowels underneath and then doweled all the way thru the whole thing. All the layers had buttercream in between.
BUT I did do a train where I built part of it like I'm picturing your purse. It stood fine. I think the problem may have been with your filling. It might have been to slippery to hold itself up. I think w/ buttercream you would have been fine. Oh yeah and both of my cakes were made w/ the same kind of batter you said you used. Hope this helped some and I bet your next purse will be perfect.  |
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makenice99
Regular Member
Joined: Nov 01, 2006
Posts: 159
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Tue May 13, 2008 11:56 am |
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Yes, I treated the cake like a regular round sliced in half added the filling and then stood it up. Now that I think about it it never stood up straight but it didn't lean or break till after I filled it.
I am a little confused so I should have stood it up cut it in half add the buttercream and then put a board & dowel?
Thank you both so much for advising.
Thanks Lynda I hope the next purse works too. It was such a great tasting cake. I can't wait to try again this weekend. |
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shisharka
Frequent Member
Joined: Nov 06, 2007
Posts: 315
Location: Irvine, CA
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Tue May 13, 2008 2:08 pm |
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| makenice99 wrote: | | Yes, I treated the cake like a regular round sliced in half added the filling and then stood it up. |
Your description on how you made it sounds similar to how the purse cake on top of the suitcase in my pics is done… It was about 2.5” thick 8” round that I sliced in two halves. Each half was then torted in three, so there are 6 tortes of cake standing vertically there, plus there is syrup, and mousse and morello cherries in the filling in between all!!! Cake was organic chocolate Dr. Oetker mix + extender.
The key points that made it work for me? Cake was filled and left on its side to solidify first, then smothered with butter-only buttercream and back in the fridge it went… Only after it was solid did I stand it up, put some more butter-only buttercream and covered in fondant… No supports, dowels, toothpics, whatever... yet it was completely safe to handle and delicious to eat
I have stood a 5-torte 9x13 on its side (the Wii in my pics, again no supports whatsoever), and I do think that butter-only (or SMBC and its variations) is the key! … And the body of the dragon in my pics is standing up half-rounds, though it has the feet on all sides for extra support…
Best of luck next time, this type of construction does work! |
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lynda-bob
Forum Addict
Joined: Apr 19, 2007
Posts: 725
Location: San Antonio, Tx
Birthday: Jan 14
Gallery Supporter Member
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Tue May 13, 2008 4:43 pm |
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No support needed at all for the purse 
I only used support in my diaper bag cake that was inordinately tall; so it was like a multi-tiered cake but no difference in layer sizes.
