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Purse Cake

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  • Prep 35 min
  • Total 2 hr 45 min
  • Servings 12
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Candies, cake mix and ready-to-spread frosting are about all you need to create a fun purse cake.
Created Feb 4, 2015
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Ingredients

  • 1 pkg Betty Crocker* SuperMoist* Cake Mix (any flavour)
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 tub Betty Crocker* Creamy Deluxe* Vanilla Frosting
  • Food colour, as desired
  • 1 piece green peelable string licorice
  • 1 jellied ring candy
  • Assorted small multicoloured hard candies

Steps

  •  
    1
    Heat oven to 350ºF (325ºF for dark or nonstick pans). Grease bottoms and sides of two 9-inch round cake pans with shortening or cooking spray. Make cake mix as directed on box, using water, oil and eggs. Pour into pans.
  •  
    2
    Bake as directed on box for 9-inch round cake pans. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
  •  
    3
    Use serrated knife to cut one-fourth off each cake to form a straight edge about 7 inches long as shown in diagram (discard small pieces of cake or save for another use). Spread about 2 tablespoons frosting on bottom side of 1 cake. Place bottom side of other cake on frosting, matching cut edges. On serving plate or tray, stand cake, cut side down. Cover; freeze 1 hour or until firm.
  •  
    4
    In small bowl, mix remaining frosting and food color until desired shade. Frost cake.
  •  
    5
    Use peelable string licorice for handle and jellied ring candy for clasp. Decorate purse as desired with assorted candies. Store loosely covered at room temperature.

Expert Tips

  • Tip 1
    Purchasing: Bulk candy stores carry a wide variety of candies. You can see what you're purchasing and pick just the candies you want.
  • Tip 2
    Cutting and Assembling Purse Cake: Cut one-fourth off each cake. Stand Cake, cut sides down on tray.

Nutrition Information

No nutrition information available for this recipe
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