Purse Cake Recipes

Steps:

• In a large bowl, combine the cake mix, eggs and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour 4 cups batter into a greased and waxed paper-lined 9-in. square baking pan (discard remaining batter)., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For frosting, in a large bowl, beat shortening and butter until light and fluffy. Add the confectioners' sugar, milk and vanilla; beat until smooth. Tint frosting as desired., Using a serrated knife, level top of cake if necessary. Using dental floss, cut cake in half diagonally by starting at a top edge and pulling floss through to opposite bottom edge. Place cakes together with wide ends at bottom, forming a triangle. Cut off top 3-in.; spread frosting between layers., Transfer cake to a serving platter; spread frosting over the top and sides of cake. Decorate as desired with remaining frosting and dragees. For handle, insert each end of ribbon into a drinking straw; insert each end into top of cake. Store in the refrigerator.

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.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make, bake and cool cake as directed on box for 13x9-inch pan.
• Cut cake crosswise in half. On serving plate, place 1 cake piece; spread top with 2 tablespoons white frosting from 1/2 container. Top with second cake piece. Stand cake pieces on end with cut sides down. Freeze 1 hour.
• Stir food color into 1 container of frosting to tint light blue. Spread entire cake with light blue frosting.
• Along front and top of cake, mark outline of an elongated V-shape with toothpick for purse flap. Stir food color into remaining 1/2 container of frosting to tint dark blue; frost purse flap with dark blue frosting. Place remaining dark blue frosting in decorating bag fitted with writing tip #7 or #8; pipe shell border along purse flap and edges of purse.
• Cut rim from plastic plate; cut rim in half. Insert into top of cake for handle. Decorate purse with candies. Cut marshmallow with dampened kitchen scissors into slices; sprinkle with colored sugar. Arrange marshmallow slices on purse for clasp. Press candy onto center of clasp. Store loosely covered.