About the beaded Victoria Sponge Slice
The Victoria Sponge Slice kit contains thread, a key ring finding and over 16g of Delicas in sizes 10 and 11, plus seed beads in size 15. This project is made using circular and tubular Peyote stitch. So, if you are familiar with those techniques, you should be able to complete this key ring.
The instructions for the project are only available in Sweet Treats book, so you will need a copy of that. You can buy a copy alongside the kit, for a reduced price. The book includes a chapter covering the techniques you will be using. If you want more information or need a bit of practise with your tubular and circular Peyote stitch, then you can find a free tutorial here to help you.
Having made the complete cake, I then designed the Victoria Sponge Slice. I wanted to develop the idea into something other than just an ornamental cake. I had an idea that this would make a great pendant. It does, but it doesn’t lie flat on the neck, so I thought perhaps a key ring would be better. I have also used my Victoria Sponge slice as a fridge magnet.
The trick to achieving the effect of the jam in the middle of the layers, lies in changing up bead sizes. If you want to know more, then you will need to buy the book to find out how I do this! If you are interested in more cake themed key rings, then you might also like my chocolate gateau slice, or my chocolate dipped strawberries. Fondant fancies can also be turned into key rings, as can my donut. So, I have plenty of options for you.
If you are concerned about the Victoria sponge slice getting damaged in a hand bag, I have a suggestion. You could use it as a handbag charm instead of a key ring.