Cupcake Purse Tutorial...

Here's the second half to my giveaway, my very first stab at a tutorial for the cupcake purse. I tried to take pictures as I went along while making a pink and a white one so some of the pictures show a pink top and some show a white but I promise it'll turn out the same in the end ;o).

On a sewing scale I wouldn't recommend this for beginners because the small size makes it harder to sew and the scallops can be tricky but if you make it bigger and do a straight seem instead I think almost anyone who knows how to straight stitch and zig-zag can pull it off.

Feel free to make as many copies of this pattern as you'd like, I just ask that you use my pattern for personal use only- no selling please, thanks!

Pattern Pieces:

I used an 8 1/2" x 11" piece of chipboard for my pattern to make a 5"-6" purse. If you want a larger or smaller purse just print the pieces bigger or smaller- they should all be proportionate. I use a 1/4" seam allowance on all seams, if you would like to take a larger seem just add another 1/4" or more to the pattern pieces. I don't think it's pictured but I also zig-zag the outside edges of all my seams to keep it together and neat, especially important on the satin. I used a pretty heavy duty interfacing so the cupcake would stand up with the bulky chenille on top, personal preference but I think it looks nicer that way.

Step 1: To start trace pattern pieces and cut out, making sure to mark button holes and trace around scallop edge -DO NOT- cut out scallop yet, just mark it on your fabric and cut straight across about 1/2" under scallop. Your pieces should look like this-

Cupcake Bottom

Step 2: Iron on interfacing to the wrong side of the cupcake bottom and do the same to the side piece fabric either using fusible interfacing or fusible web to connect them together. The interfacing and fabric should be "one" piece now.

Step 3: Pin the rectangular bottom side piece together at the short side seam and sew so the interfacing is out and the fabric is on the inside (right sides together).

Step 4: Fold the circular bottom in half and make a mark on the edges, fold again the other way and do the same so the circle is basically marked in 4th's. Fold the bottom side piece in fourths and mark. Pin the bottom circle to the side piece connecting the marks from the circular bottom to the marks on the side piece. Pin generously all the way around.

Step 5: Sew around the the circle on the outside. Turn so the right side's facing out (you can see if it looks o.k. or if it needs adjusting at this point).

Step 6: Set bottom aside and repeat steps 4-5 for lining. If you're using satin for the lining I recommend pinning the snot out of it so it doesn't pucker as much.

Step 7: Turn the outside "cup" and the lining right sides together matching side seems and pin. Sew around outside edge leaving a 2"-3" gap for turning. Turn.

Step 8: Push the lining into the inside and pin around the top edge folding the lining under at the gap and pin in place.

Step 9: Edge stitch as close as you can all around the top edge. Viola`, the bottom "cup" is done- set aside.

Cupcake Top

Step 1: Sew button holes in outside "frosting" fabric.

Step 2: Pin lining to "frosting" fabric right sides together and sew following the scallops marked along the bottom edge.

Step 3: Trim around scallops as close as you can. I would definitely recommend not trimming too close if using satin for a lining as it will pull out when you turn- if this is a problem for you then I would recommend trimming just the chenille first, zig-zagging the chenille edge to the satin, then trimming the satin so the chenille bulk is gone but the satin still has some length.

Step 4: Turn right sides out and press the scalloped edge using a pressing cloth. This helps get a nice crisp scallop. Take the "frosting" piece and place on table with right sides facing you and pull the lining down. Pin the lining edges right sides together and the "frosting" edges right sides together and pin. Sew the sides together at the side edges.

Step 5: Turn right side out and tuck the lining back to the inside and press. Fold over top edge 1/4" for both the lining and the "frosting" fabric and pin. Sew around the top and stitch very closely to the edge.

Step 6: Sew around the top again under the bottom of the button holes. This becomes the casing for the ribbon closure.

Step 7: Now you're done with the "cake" part and the "frosting". Slip the frosting top over the bottom cake. I just pull mine down until the right amount of "cake" is showing- no real measuring here. Pin in place and sew the cake to the top from the inside.

Step 8: Cut two lenghts of 3/8" or smaller ribbon about 24" long or so. These become the handles. Thread one ribbon through one button hole and tie the ends together. Repeat with the other ribbon and last button hole. If you'd like longer handles just use longer ribbon but for young kiddos I liked it shorter- almost wristlet length so it's not a chocking hazard. You can't see the handles on mine because I tied them in a bow at the top but you get the idea.

That's it, it seems like alot but it really doesn't take long at all. If I've left something out or you have a better way or suggestion let me know. Enjoy!

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