3D Clutch Cake

This is the 2nd 3D cake I have made - a clutch.  The 1st one was a 3D Barbie doll princess cake for my little princess.

 

I have been wanting to make this clutch cake since 9 months ago....ya...it was that long!  I had been thinking what I should use to make the ball clasp and silver frame as I don't like the taste of fondant.  Finally I decided to make my own marshmallow fondant to replace the normal fondant.

 

I used 2 cake batter to make 4 cakes using bread loaf tins in order to make this 3D clutch cake.  I used a bit of red colouring for the 2nd cake batter.  You can see from the below photo, I alternate the colours of the cake.  For the internal frosting, I alternate the layers with swiss meringue buttercream and homemade strawberry sauce.  For the external frosting, I used swiss meringue buttercream.

This is an extremely pretty and delicious cake!

 

 

  

Slice the 4 edges of the top of the cake at 45° angle
 

Top view of the cake

 

Side view of the cake

 

3D Clutch Cake

Ingredients
 

Vanilla Cake

(A)

4         Egg Yolks

75g     Melted Butter

60g     Milk

30g     Sugar

¼ tsp  Salt

½ tsp  Vanilla Extract

(B)

120g    Cake Flour

¼ tsp  Baking Powder

(C)

4          Egg Whites

70g      Sugar

¼ tsp  Cream of Tartar

Frosting

Homemade strawberry sauce / strawberry jam
Swiss Meringue Buttercream

Red colouring

Decoration

Fondant / Homemade marshmallow fondant (tinted in grey)

Wilton Silver Pearl Dust

 

Directions

1. Preheat oven to 160°C.
2. Line 2 bread loaf tins with parchment paper.
3. Use a whisk to mix ingredients (A).
4. Sieve ingredients (B) and mix into (A).  Set aside.
5. Use a stand mixer to whisk the egg whites till stiff peak.
6. Fold in ¼ of the meringue into the egg yolk batter.
7. Then fold in the rest of the meringue.
8. Pour the batter into the bread loaf tins and bake for 25mins.
9. Allow the cakes to cool and remove from pan.
10. Slice each loaf into 2 horizontally.
11. Bake another cake as above and add in a bit of red colouring.  Slice each loaf into 2 horizontally.
12. You should have 8 slices of cakes in total.
13. Put a layer of uncoloured cake on the bottom.  Cover it with buttercream.
14. Put a layer of red colour cake on top and cover with strawberry sauce.
15. Alternate the uncoloured and coloured cakes on top of each other with frostings till you have 6 layers.  You may keep or eat up the other 2 slices of cakes.
16. Cover the entire cake with buttercream and put in the fridge for 15 mins.
17. Slice the top 4 edges of the cakes at 45° angle.
18. Cover the sliced edges with buttercream.
19. Tint ¾ of the remaining buttercream with a bit of red colouring.
20. Pipe rosettes around the cake.  Leave the top unpiped.
21. Use the remaining ¼ buttercream and pipe the rosettes on top.
22. Put the cake in the fridge for 30 mins.
23. Roll out the marshmallow fondant and cut 2 long rectangles for the silver frame.  Stick both the rectangles together.
24. Make 2 balls for the clasps.
25. Brush the silver pearl dust on the balls and silver frame to give the shiny look.
26. Line the silver frame on top of the cake, and stick the 2 balls on top of it.