Suitcase, or luggage, cakes are so much fun to make! Here is my tutorial on how to make a luggage wedding cake, including affiliate links for the equipment that I use.
My cakes were 8″ x 5″, 10 x 7″, and 12″ x 9″ – a 2″ gap between each tier.
Two tiers had to be brown fondant and the middle tier had to be ivory. For all tiers, I used Massa Ticino because it’s LIFE.
My suitcases had to be distressed so I didn’t really need to go hard on smoothing, nevertheless, I am addicted to the smooth so I used my smoothers to buff away any marks and sharpen up all the edges on my rectangle cakes.
I then indented a line, where the cases would open, across the front and sides of my cakes using a ruler.
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To distress my cases, I need to add a deeper colour to my cakes.
Before I started really adding the distressed effect, I also added strips of ivory fondant to my cakes to make luggage straps.
I added two small rectangles to the bottom of each case at the front. I then cut two longer strips, with a point at one end, and attached these to my cakes with water, overlapping the shorter rectangles at the front of the cake.
Using a small ball tool, I indented four holes into the front of each strap.
I added buckle detail by rolling a very thin strip of fondant, folding it into a part rectangle shape and sticking it to the straps.
I then added a tiny sausage of paste, coming from one of the holes and folding over the buckle. For added effect, I painted all the buckle detail dark brown with Woodland Brown.
To add real distressing, I used a dresden tool to make indents into the fondant as if the suitcase had been knocked and damaged.
For the leather corners, I cut circles from fondant and stuck one to each top corner.
I then cut two circles in half and attached a semi-circle to each bottom corner.
Each one was then painted dark brown to resemble leather.
The handles were made from sausages of fondant, cut and folded into a part rectangle shape.
To dowel my cakes, I used clear plastic straws but you can use whichever dowels you’re most comfortable with.
I inserted a straw into the highest point of each cake and cut it just above the fondant. Then I cut four more straws to the same height and pushed them into the cake- one in the middle and four in a square formation around the centre dowel.
When it comes to stacking, I spread royal icing over my dowels and use a palette knife to gently lower each tier onto one another.
You can see the finished cake here…
If you’re baking or decorating this week, be sure to take photos and use #yesdarling on Instagram so I can see 🙂