Ingredients for Purse Cake
- Betty Crocker Super Moist Yellow Cake Mix
- Water
- Butter
- Eggs
- Vanilla Frosting
- Food Coloring
- Peelable string licorice, approximately 6 inches
- Hard Candies
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How to Make Purse Cake
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- Prepare your favorite boxed cake mix according to package directions. Divide batter evenly between the prepared pans.
- Bake according to package directions for 9-inch round cakes (typically 25-30 minutes).
- Let cakes cool in pans for 10 minutes.
- Invert cakes onto wire racks to cool completely (approximately 1 hour).
- Once completely cooled, use a serrated knife to carefully cut 1/4 inch from the top of each cake to create a straight, even edge approximately 7 inches long.
- Use the trimmed cake pieces to create the purse's base by carefully arranging them to fill the space beneath the purse's flap
- Spread about 2 tablespoons of frosting evenly onto the bottom of one cake layer.
- Carefully place the second cake layer on top, cut edges matching, creating the purse's main body.
- Place the purse, cut-side down, on a serving plate or tray.
- Cover the purse and freeze for at least 1 hour, or until firm.
- In a small bowl, mix remaining frosting with desired food coloring until you achieve the perfect shade.
- Frost the entire purse, ensuring all surfaces are evenly coated.
- Attach a peelable string licorice for the purse handle and use candies for the clasp.
- Decorate the purse further with assorted candies as desired.
- Store loosely covered at room temperature.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
170g
Fat
27g
Carbs
19g
