Jorge Labanda handbag cake

Ingredients

For the base

• 2 cups cookie crumbs
• 1/2 cup unsalted butter, melted

For the cream cheese filling

• 2 packages cream cheese, at room temperature
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream

For the decoration

• 1 cup icing
• Pink and black food coloring
• 1/4 cup melted white chocolate

Step-by-step preparation

1. Preheat the oven to 350 °F (175 °C) and line a 9-inch tart pan with aluminum foil.
2. In a large bowl, mix the cookie crumbs and melted butter until they form a dough.
3. Press the mixture into the bottom of the lined pan and bake in the preheated oven for about 10–12 minutes, until the base is golden and crisp.
4. While the base cools, make the filling: beat the cream cheese in a large bowl until smooth and creamy.
5. Add the powdered sugar, vanilla and cream and beat until smooth and even.
6. Pour the cream cheese mixture over the cookie base and smooth the top with a spatula.
7. Refrigerate the cake for at least 1 hour so the filling sets.
8. Meanwhile, prepare the decoration: in a small bowl, mix the icing with pink food coloring until it’s a soft pink.
9. Using a piping bag, decorate the top of the cake with the pink icing in the shape of a handbag.
10. Melt the white chocolate in the microwave or in a double boiler and pipe fine lines over the bag to look like a zipper.
11. With a food-safe brush, paint the edges of the bag with black food coloring to add shadow and make it look more realistic.
12. Refrigerate for at least 30 more minutes so the icing and chocolate set.
13. Serve and enjoy this handbag cake inspired by Jorge Labanda.