How to Get a Purse Handle to Stay Up on a Fondant Cake

Licorice Handle

• 1). Dust a flat surface with confectioners' sugar. Roll a small piece of fondant 1/8 inch thin and about 12 inches long and wide enough to wrap around a thick piece of licorice with a rolling pin.
  
  
• 2). Cut two strips of the fondant 6 inches wide with a sharp knife. Coat two, 6 inch pieces of licorice with icing gel that closely resembles the hue of the fondant.
  
  
• 3). Lay each licorice piece on the fondant vertically. Wrap the fondant around the licorice, using your fingers to press the fondant into together to create a seam. Wipe away any gel that oozes from the seam with a dry cloth.
  
  
• 4). Place each handle at the bottom of a large mixing bowl. Shape the pieces around a crumpled ball of paper towels. Allow the fondant to dry for 6 or until hard.
  
  
• 5). Poke four holes into the top of the decorated purse cake with a wooden dowel. Insert the shaped handles into the holes.