Louis Vuitton Baby Bag Cake
by Allison
(Ennis, Texas)
Louis Vuitton Baby Bag Cake
For this Louis Vuitton Baby Bag Cake...
I started out with a 3 layer, 9X13 cake, filled with butter cream, crumb coated it and covered it with cotton-candy pink fondant.
The side bottle pouch I made out of gum paste the night before, and left it to dry over a 20oz
Styrofoam cup cut in half length ways to give it the right shape.
The zipper flaps are were also made out of gumpaste and allowed to dry overnight, settled over some crunched up wax paper to get the shape right.
I filled a Wilton 9X13 Book pan about half the height of the pan up with more pink fondant to make the pockets, and took it out ( I let it dry a little first, which ended up being a mistake: when I went to move it onto the cake,it got a little bumpy and cracked...so next time, definitely putting it straight from the mold to the cake...)
I freehanded the Louis Vuitton pattern on using a mixture of brown AmeriColor food coloring and brown luster dust( Took about 3 hours).
The side pocket and zipper flaps were glued in place with some royal icing (and a few toothpicks to help keep everything in place).
I used Chocolate fondant for all the trim on the bag, and the zipper teeth and strap.
I then made a baby blanket out of fondant, rolling it out and giving it texture with a kitchen towel before folding it up against the bag.
The rubber ducky, pacifier, bottle and book and burp rag were all sculpted out of fondant.
The key ring was bought from Walmart because I ran out of time. =)
This cake was challenging, but fun...and I barely cursed like a sailor at all!
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