Designer Purse Cake // Cake Queen Tanya

Preheat the oven to 350°F (175°C).

Prepare cake mix according to package instructions, adding eggs, water, and melted butter.

Pour batter into prepared cake pans and bake until a toothpick comes out clean, about 25-30 minutes.

Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.

In a mixing bowl, beat cream cheese until smooth, then gradually add powdered sugar and vanilla extract until well combined.

Level the cooled cakes with a knife to create flat surfaces.

Spread a layer of cream cheese frosting between the cake layers and stack them.

Cover the entire cake with a thin layer of frosting to create a crumb coat, then refrigerate for 30 minutes.

Roll out fondant to a thickness of about 1/4 inch and cover the cake, smoothing out any wrinkles.

Use food coloring to tint fondant for decorative elements, such as purse straps and logos.

Create additional decorative elements with fondant, such as buckles or embellishments.

Apply piping gel to attach decorative elements to the cake.

Use edible glitter to add sparkle to the finished cake.

Let the cake set for a few hours before serving to allow the flavors to meld.

Spice Level:

Allergens