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  • Welcome to How To Cook That I am Ann Reardon

  • Today we are making this LOUEY VUITTON alma bb alligator skin handbag cake. The real bag

  • costs around 20 thousand dollars. If you want to know how to spot a fake louis vuitton this

  • one has cake inside so it's definitely a fake.

  • Double the chocolate cake recipe and bake it in two trays lined with baking paper. And

  • if your trays are not as deep as mine then you can bake it in three if you need to.

  • Then print out the template for the bag cake, you can watch the cake recipe video and purchase

  • the template from the howtocookthat.net website. And I'll put a link in the description just

  • below the video to that site. Once our cake is baking in the oven we need to make the

  • hardware for our handbag, for the square rings roll out a long skinny snake of black and

  • then place some non-stick baking paper over your template and shape the fondant into the

  • size shown, trimming it at each end and then joining it together in the middle.

  • We need 4 of these but I'd suggest you make 6 so you have spare just in case they break.

  • roll out another snake and bend it into the shape of the top of the padlock. And then

  • cut the ends longer than they need to be in a pointy shape on the end there.

  • For the body part of the padlock roll a fat snake and then press down using the palm of

  • your hand to get it the width that you can see on the template there. Use a blade to

  • cut off the top and the base leaving you with the padlock shape.

  • Stand it up on one end and then using something round make an indent on the base. Then take

  • a drinking straw and squash it and bend it so it looks roughly like this sort of shape

  • and push that into to base to make the part where the key goes into.

  • Flip it over and mark the width of the shackle using a toothpick. And then use that toothpick

  • to push it in and then move it around in a circle making it big enough for the fondant

  • to fit in. Dip the tooth pick in a little water and dampen

  • each hole then place the shackle very gently on top making sure it's straight.

  • To make the logo on the front you'll need to lay the padlock flat. I'm just using some

  • fondant and some non-stick baking paper to support that shackle. Then bend a small piece

  • of card to the right shape using your template as a guide and then press it in to the front

  • of the fondant to make that L and then the V. Then take an even smaller piece and use

  • it to put the tops on your letters just indenting them there.

  • Then to make the pull for the zip place the template over the black fondant and cut it

  • out. And then use your blade to mark and cut out the holes as well and you'll need two

  • of those. For the studs roll out some fondant and using

  • something round cut out circles of black, you only need 4 of these but make a few extra

  • so you can choose the best ones. Dip a dry paintbrush into gold luster dust

  • and then dust all of your hardware to make it golden. And it works out the best golden

  • colour if you start wight he black fondant if you start with white or something else

  • it just doesn't come up looking the same. Remember to turn them over and do both sides

  • for all of them except the studs you don't need to do that for those.

  • Once you're done you can just sweep up any excess dust and reuse that later.

  • To make your handle of your cake roll out a thick snake of lively pink or whatever colour

  • you're making your bag in and place it over the template. Then from where it starts to

  • get fatter use your rolling pin and roll it out. Trim off the ends and make it narrow

  • enough for that fondant to easily fit through the square rings that we have. Place the ring

  • over then bring the fondant carefully around an through the middle and then trim it off

  • at the top to make it neat and flatten it onto your handle.

  • Take some spaghetti and push it into the handle under the rings, this will give it the support

  • it needs when we add it to the cake. When you do this I also add some baking paper just

  • above the spaghetti under the ring there just to lift it up on a forward angle, I didn't

  • do that and so it was hard when I was adding the handle to the cake because it was on the

  • wrong angle which makes them just hard to get on without breaking off.

  • At the join push down on each side and across the ring. Then take a toothpick and add a

  • stitching lines around on those indents. To make the alligator skin pattern you can either

  • draw it on using a smooth object or I made my own shapes out of aluminum flashing which

  • made it much faster and then you can just push them on.

  • Now we are ready to move on to the actual cake part. To make a simple syrup add equal

  • parts by volume of sugar and water to a sauce pan. Then if you like you can add flavouring,

  • I am using some instant coffee. Heat that until the sugar dissolves and then stir in

  • some vanilla and let it cool.

  • Level the top of one of your cakes and then trim off the very end. Place your base template

  • piece over the top and cut out three pieces in that size And then use that remaining little

  • strip for the top section of the cake.

  • Take the other cake and cut two of the middle template size and another one of the base

  • size. Place some frosting on your cake board and

  • then your first base sized layer of cake. Brush it with the coffee simple syrup,. Now

  • what the simple syrup does is it just keeps the cake really moist it doesn't make it soggy

  • it just gives it that real moist mouth feel and it can also add flavor if you've added

  • flavoring to it.

  • Add a layer of frosting and then the next base and continue that until you've stacked

  • four of them. Check on your template that your cake is up to the middle line that is

  • markers there. And then you'll want to swap to the middle

  • cake shapes. Put a middle cake piece on top, brush with simple syrup and top with frosting

  • and another layer of cake. Check with your template you should now be near the top. Add

  • be able to add your final top layer of cake and making sure that it is all straight.

  • Put the side template on the end and use your knife to trim off the excess cake from each

  • side and make it round like the cake. Then from the front of the cake place the

  • front template at the top and round off both corners to match the template.

  • Then cover the whole thing in frosting, I am using my chocolate buttercream recipe for

  • this one. And that recipe is on the website as well. Once it is covered place it in the

  • fridge for about half and hour for the frosting to firm up. You can leave it for longer if

  • you've got other things to do. Then roll out your lively pink fondant and

  • lay it over the top of the cake. Smooth it on the front and back and at the sides squeeze

  • it together just using your thumbs and your fingers. Then use scissors to trim off the

  • large amount of excess and then continue to smooth it, if you have a fondant smoother

  • they are really helpful here, you don't have to have one but you can just use your hands.

  • Pinch that join tightly and trim off closely using scissors then run your finger or a smoother

  • over the top. Trim the excess from around the base.

  • Take some aluminium flashing and make some more shapes of various sizes and use them

  • to make indents in the cake. Start at the middle and try to make it roughly symmetrical

  • making the shapes smaller as you get towards the edges. Just have a look at a picture of

  • an actual bag to get an idea of what it is supposed to look like.

  • Once the whole cake is covered take a ruler and a blade and we want to cut out a strip

  • for the zip goes. Just cut two lines and then peel that fondant out the whole way around,

  • and then make sure that you smooth the icing that is underneath that gap so it is not going

  • to sink in on different levels. To make the zipper roll a long snake of pink

  • and then flatten it with a rolling pin Now I am using a slightly darker pink here than

  • I used for the cake so it give a little bit of contrast just like ti has on the bag.

  • Take a brand new hair comb and press it into the fondant, the firm plastic ones worked

  • best for this and I broken the comb in half so I only had the wide part of those little

  • rungs not the really narrow thin end. Brush some luster dust onto the baking paper.

  • And then flip your fondant over and gently rub it on the gold. You don't want to press

  • hard or you'll squash the pattern you just want to rub it on the gold to get it on there.

  • Flip it back over and cut it to the width of the gap of fondant that you took out of

  • your cake. And then drape it over the cake letting it

  • fit into the gap. Then using you knife and in the centre of

  • the zip just drag it up trying to stay in the middle there and around the top to give

  • the zip pattern. Take your base fondant template and cut the

  • zip off at the level that the base comes up to. Then cut off an extra bit so you are leaving

  • a square shape. Make a square out of balck fondant and dust it gold and pop it into place

  • there.

  • Now for the base fondant strip cut it out to the width of the template.

  • Use a wet paintbrush to dampen the fondant at the base of the cake. Then roll up your

  • strip so it's easy to move and then unwrap it like your wrapping a bandage around the

  • bottom of your cake. When you get back to the start there just trim it so that it lines

  • up with the zip is. And then use your homemade cutters to make the alligator skin pattern

  • around the base.

  • Next take a tracing wheel, now you use these in sewing. And they are really useful in cake

  • decorating as well. What we are going to do is use it to make a row of evenly spaced stitching

  • dots along the top and the bottom of the strip and wither side of the zip. You can use a

  • toothpick to do this as well it will just take longer.

  • Take your handle and gently push the spaghetti into the cake, now this is where my rectangle

  • rings are set on the wrong angle they are going straight down and they need to be coming

  • outwards so that they fit not he cake. Now if you try and move them once they are set

  • like I did then they are going to break which is why I suggested you set them differently

  • earlier on. Now I'll have to do a little bit of repair work here just using some wet black

  • fondant to rejoin it on and then I'll just put some gold luster dust on that to cover

  • it over.

  • Now for the front detail cut out the shape using the template then squash down the top

  • end of it to make it thinner and re trim it to shape. Make an indent where the bend should

  • be and fold it up and around. Then place that curved part over the bottom of the rectangle

  • ring. and add your alligator pattern to it.

  • Take the bag outside and spray it with cake shine, I'll link to the one I'm using below

  • because everyone seems to find that hard to find. The reason I am doing this outside is

  • last time I did it in my kitchen even though I put paper fowl down it seemed to get everywhere

  • and was really hard to clean off the surfaces.

  • To make the key holder cut out the template from fondant and add the pattern and stitching

  • to it just like you did with the other details. Then make a long strip and split it at the

  • top. Thread it through the loop and then put the end through the split end and let it hang

  • down. Take your key holder and make a slit at the

  • top and poke that strip into it. Then spray that too to make that shiny.

  • Add your gold studs to just under the handles there and use your wheel to make stitching

  • details again. Then position the zip pulls and the padlock

  • how you want them on the top of the cake is ready to eat it.

  • This cake was requested by Divine Ngunda, mi angelie 25, loom craft, chewing gum, gemma

  • potts, sara moberg, katie king, nattfra, abbey hewitt, the olly show, Anton O Run ar son,

  • anna joy leonardo and lots more... Put all your request below

  • Subscribe to how to cook that for mare cakes chocolates and desserts. Click here to go

  • to the channel, here for last weeks giant twix video and here to go to the howtocookthat.net

  • website.

  • Have a great week and I'll see you on Friday.

  • [music: The boat song by youtube.com/setsailtv used with permission]

Welcome to How To Cook That I am Ann Reardon

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B1 cake fondant template trim base cut

HAND BAG CAKE How To Cook That Ann Reardon Louis Vuitton

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    欧锦谦 posted on 2015/02/07
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