PURSE CAKE
Candies, cake mix and ready-to-spread frosting are about all you need to create a fun purse cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of two 8-inch round cake pans. Make cake batter as directed on box. Pour into pans.
- Bake as directed on box for 8-inch rounds. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour. For easier handling, refrigerate or freeze cake 30 to 60 minutes or until firm.
- In small bowl, mix 1 container frosting and food color until desired shade for purse.
- Use serrated knife to cut one-fourth off each cake to form a straight edge about 6 1/2 inches long as shown in diagram (discard small pieces of cake or use for making small purse shown in video). Spread slightly less than 1/4 cup frosting on bottom side of 1 layer; spread about 1 tablespoon frosting on cut side. Stand cake layer, cut side down, on serving plate. Spread about 1 tablespoon frosting on cut side of second layer; place bottom side of layer on frosting of standing layer, matching cut edges. Lightly press layers together to form purse cake.
- Spread a thin layer of frosting over entire cake to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting. Frost cake with remaining tinted frosting. In small bowl, mix 1/2 cup frosting and food color until desired shade for trim. Place tinted frosting in decorator bag or resealable food-storage plastic bag with small corner of bag cut off. Pipe on purse as desired.
- Use peelable string licorice for handle and jellied ring candy for clasp. Decorate purse with assorted candies. Store loosely covered.
Nutrition Facts : Calories 350, Carbohydrate 51 g, Cholesterol 40 mg, Fat 3, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 36 g, TransFat 2 1/2 g
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Wahab Yousuf
[email protected]I'm not sure what I did wrong, but my cake turned out dry and crumbly. I'm going to try it again with a different recipe.
Mpho Malope
[email protected]This cake was a lot of work, but it was worth it in the end. It was so beautiful and delicious.
twiztedhnter ansell
[email protected]I had some trouble getting the cake to rise properly. I think I might have overmixed the batter.
Kledi Leka
[email protected]This cake is a bit too sweet for my taste, but it was still good. I think I would use less sugar next time.
Zanele Sithole
[email protected]I've made this cake several times and it always turns out perfectly. It's a great recipe to have on hand for special occasions.
Bonnie Bigler
[email protected]This cake is so cute! I love the idea of making it look like a purse. I'm going to try it for my next party.
rl.spectrxl
[email protected]I'm not much of a baker, but I was able to make this cake without any problems. It turned out great and my family loved it. Thanks for sharing this recipe!
Evan Jones
[email protected]This cake was a showstopper at my daughter's birthday party. It was so unique and everyone loved it. The cake was delicious too. I highly recommend this recipe.
Jamal Rajpot
[email protected]I followed the recipe exactly and my purse cake turned out perfect. It was so moist and flavorful. I loved the cream cheese frosting too. This is definitely a keeper recipe.
Tamim Sk
[email protected]The purse cake was a bit more challenging to make than I expected, but it was worth it in the end. The cake turned out beautifully and tasted amazing. I would definitely recommend this recipe to anyone who loves to bake.
Kayden Suttle
[email protected]This cake is stunning! It looks just like a purse. I can't wait to try it.
Marie D
[email protected]I baked the purse cake last weekend and it was a huge hit at my party! Everyone raved about how delicious and moist it was. The cake had a perfect crumb and the frosting was light and fluffy. I'll definitely be making this cake again.