Very few women can resist a cute purse, and when it is made out of cake, forget about it. This simple sculpted cake is sure to grab the attention of customers and is ideal for a variety of smaller occasions. If customers need a larger cake, a bow and dots cake can be made with any size round for large or small groups. Its classic design is ideal for both young and not-so-young recipients.

Step one: For the purse cake, stack two 7-in. rounds, and fill. (You may use 8-in. or 9-in. rounds as well.) Cut 2 1/2 ins. to 3 ins. off one side of the cake. Stand the cake on its cut end, and use a knife to shave the edges. This gives the purse its rounded appearance.

Step two: Crumb ice the cake, and cover the cake with pink fondant, trimming away the excess. Create brown fondant ropes to trim the purse along the bottom and over the two sides.

Step three: Cut a narrow strip of brown fondant, and use a tracer to emboss small dots around the edges. Attach it to the top of the purse. Then, use an embosser to indent a line in the middle of the strip, creating the closure of the purse.

Step four: Shape two small pieces of brown fondant into a clasp. Attach it to the center of the brown band.

Step five: Cut four small squares out of brown fondant. Place two on each side of the purse. Use a sharp tool to indent a hole in each corner of the squares. Create two u-shaped ropes of brown fondant; attach each end to a brown square for the purse's handles. Use water to adhere the handles to the purse.

Step six: Use the tracer to indent the trim along the sides and bottom of the purse.

Step seven: Steam the cake to give it shine. You can pipe an appropriate message on the cake board.

Step one: For the bow and dots cake, create the bow first. Cut strips of purple fondant about 5 ins. in length.

Step two: Set the strip on its edge, and wet one end of the strip with water.

Step three: Fold the other end over to attach it to the wet end, creating a loop. You will need 15 loops for the bow. Let them dry for an hour before placing on the cake.

Step four: Cover a 10-in. round with pink fondant. Airbrush with sparkle luster dust to give it shine.

Step five: Place five loops on top of the cake to create the first layer of the bow. Adhere them to the cake and each other with water.

Step six: Create the second and third layers of the bow by placing five loops and four loops in each respective layer, spanning the empty space from lower layer. Position the final loop in the center, filling the gap.

Step seven: Cut several sizes of dots from purple fondant. Place randomly on the cake, adhering the dots with water. Use tip No. 6 or 7 to pipe a white pearl bottom border. Place a fondant plaque on top of the cake for a message, and steam the cake for gloss.

Fourth-generation baker Buddy Valastro Jr., along with his mother and siblings, owns Carlo's Bakery in Hoboken, N.J. Valastro has been decorating since the age of 11, when he learned the craft from his father. His wedding cakes are regularly showcased in national bridal magazines and have been featured on several television shows. He specializes in rolled fondant cakes and gumpaste decorations.