Bake a Madeira Cake in a loaf tin. Crumb coat / Cover the cooled cake with Dr. Oetker Designer Icing Chocolate Flavour.
Cover the cake with the Ready Rolled Icing Disc. Trim the excess, best using a pizza cutter.
Knead the Ready To Roll Icing White and shape it into a handle. Use wire to stabilize the Icing and to be able to stick it into the cake.
While the Icing is still "wet" and not fully dried, press the Chocolate Silver Pearls into the handle.
Colour some Ready To Roll Icing White with Gel Food Colour Bright Red until a light pink colour is achieved. Roll out four long strips and cut them straight using a pizza cutter or a long sharp knife.
Form two smaller parts of pink tinted Icing into smaller recktangles that are going to be the clasp of the bag.
Attach the pink elements to the cake. Wrap two long strips around the bottom of the cake. Using a knife or a spatula to press in a quilt pattern. Place the other two strips over the middle of the cake. Use Designer Icing to "glue" the pinkish elements to the cake.
Use Designer Icing to attach Mini Wafer Flowers to the clasp of the bag and to place Chocolate Silver Pearls in the middle.
Cut a Daisy in half and place it "under" the Mini Flower on each side of the clasp.
Decorate the handbag with more Mini Flowers and Chocolate Pearls.
Place the prepared handle onto the cake. Press the wire into the cake.
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