Handbag cake

Equipment

You'll need a 30cm x 40cm cake board, and two 30cm pieces long thin wire (22 gauge).

Ingredients

2 x 340g packets buttercake mix or 2 quantities Homemade buttercake (see related recipe)

28 large white sugar flowers

2 candy necklaces

1/4 cup oval-shaped silver cachous

2 teaspoons pink cachous

1 heaped teaspoon small edible butterflies

2 x 10g packets small edible sugar roses

Buttercream icing

375g butter, softened

4 1/2 cups icing sugar mixture

2 1/2 tablespoons milk

Violet food colouring paste

Method

Step 1

Preheat oven to 180°C/160°C fan-forced. Grease two 7cm-deep, 22cm (base) round cake pans. Line bases and sides with baking paper.

Step 2

Make packet cakes following packet directions or homemade cakes (see related recipe). Divide batter between prepared pans. Bake for 40 to 45 minutes or until cooked through. Stand in pans for 5 minutes. Turn out onto a wire rack to cool completely.

Step 3

Make icing: Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating constantly until combined.

Step 4

Tint icing violet with food colouring. Spread 1 cake with 1/2 cup icing. Top with remaining cake. Cut one-third from cake. Place cake, cut-side down, on board

Step 5

Spread top and sides of cake with remaining icing. Using picture as a guide, place large white flowers around base of cake. Thread 1 piece of wire into each side of 1 necklace, without cutting string. Bend to create handle. Wrap each end of wire with sticky tape to enclose. Insert into cake top. Cut string from remaining necklace. Using picture as a guide, decorate cake with necklace lollies, oval cachous, pink cachous, butterflies and small roses. Serve.

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