Makeup Bag Cake
Published by Tuttle Publishing
Although my bottles and brushes are very simple, you could add a terrific personal touch by making fondant copies of the recipient’s favorite makeup.
Makes1 decorated cake
Total TimeUnder 3 Hours
- 8 in (20 cm) round sponge cake
- 1 quantity buttercream
- Confectioners’ sugar for rolling out fondant on
- Water, boiled and cooled, for sticking
- 2 lb 11 oz (1.2 kg) white fondant
- 8 oz (250 g) pink fondant
- 2 oz (60 g) purple fondant
- 11/2 oz (45 g) black fondant
- 7 oz (200 g) gray fondant
Create the small jars by making two 1-ounce (30 g) white fondant ball shapes. Thickly roll out 1/8 ounce (5 g) of both purple and pink fondant and using the circle cutter, cut out two thick discs for the lids. Stick the lids on top of their white bases.
For the nail varnish, make a 1/2-ounce (15 g) pink fondant carrot shape. Slice a little off the top and bottom and stand upright. Make a second 1/8-ounce (5 g) gray carrot shape for the lid and again slice off the two ends. Stick the lid on top of the base with a light dab of water.
Thinly roll out a little white fondant and cut out a flat disc shape for the label using a piping nozzle (tip) as a cutter. Stick on the front of the bottle. Repeat making a second bottle but using 1/2 ounce (15 g) of purple fondant for the base.
To make the compact, make two 1/3-ounce (10 g) gray fondant balls and flatten into thick discs. Thinly roll out 1/8 ounce (5 g) of purple and pink fondant and cut out two discs with the circle cutter and stick on top of the gray.
For the applicator, make two tiny white balls and a thin white fondant stick. Flatten the balls and stick one on either end of the stick.
For the lipsticks, make three 1/3-ounce (10 g) chunky sausage shapes—one pink, one purple and one gray. Slice the rounded ends off each sausage and cut the gray sausage in half. Make two 1/3-ounce (10 g) pink sausage shapes and slice one rounded end off each. Cut a slope into the other end. Assemble and stick the lipsticks together.
To make the blusher brush make a 1/3-ounce (10 g) pink sausage about 2 inches (5 cm) long for the handle. Slice and discard the rounded ends. Roll about 1/8 ounce (5 g) of gray into an oval and slice off the rounded ends. Press a few lines across the gray using the back of your knife.
Roll 1/3 ounce (10 g) of black fondant into a carrot shape. Press lines down its length and slice off the two rounded ends. Stick the brush, handle and gray centerpiece together.
Cut the cake to shape by slicing a 1-inch (2.5 cm) strip off the back of the cake.
Cut a slope into the front of the cake and split and fill the cake with jam or buttercream.
Reassemble the cake and place towards the rear of the cake board. Coat the outside of the cake with buttercream.
Dust your work surface with confectioners’sugar and knead and roll out 1 pound 10 ounces (750 g) of white fondant. Cover the cake and smooth the top and sides. Trim and neaten around the base.
Thinly roll out about 1 ounce (30 g) of pink fondant. Cut out 4 flat discs using the circle cutter. Stick with light dabs of water onto the top of the bag. Repeat using 1 ounce (30 g) of black, purple and gray fondant.
Knead 12 ounces (350 g) of white fondant with the rest of the pink (you should have about 5 ounces/150 g of pink left) together to make a light pink shade. Keep kneading until all the streaks are gone.
Moisten the exposed board around the cake by lightly painting it with water using a pastry brush.
Roll out the light pink fondant to a 1/4 inch (5 mm) thickness. Arrange the fondant around the cake on the board, allowing it to fall into waves and folds. Gently press it down at the edges of the board (a cake smoother is useful for doing this) and trim and neaten the edges. Move onto the next step quickly as the bag’s openings need to sit on top of the pink base covering. If you let the pink firm up, your clasps won’t lay flat.
Make two 11/2 ounces (45 g) of gray fondant sausage shapes about 8 inches (20 cm) long for the bag’s opening. Lay and stick them on top of each other at the front of the bag, gently pressing them into the fondant so they lay flat.
Make two 1/8-ounce (5 g) gray balls and flatten into discs. Stick one at each end of the opening and press a circle and small hollow in the center of each one using a piping nozzle (tip) and the end of a paintbrush.
Make two 1/8-ounce (5 g) gray carrot shapes for the clasp and stick on top of each other facing in different directions.
If you don’t have circle cutters, make balls of fondant and squash them to make flat disc shapes instead. Make the cosmetics before you cover the board otherwise the fondant will have started to dry out and could crack when you’re placing them into position.
For Makeup Bag Cupcakes:
Create your makeup items as shown above. Spread a little apricot jam onto the top of each cupcake and thinly roll out a little white fondant. Cut out a disc and place it on top of the cupcake allowing it to fall into folds. Alternatively, pipe a buttercream swirl instead. Then place your makeup item on top.