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Purse Cake

 Purse Cake
What a stylish idea! Celebrate a teenage girl's birthday or top off a day of Christmas shopping with this purse-shaped cake. It's easy to create—no special baking pan required.
9 ServingsPrep: 1-1/2 hours Bake: 30 min. + cooling

Ingredients

  • 1 package white cake mix (regular size)
  • 2 eggs
  • 1-1/3 cups water
  • FROSTING:
  • 3/4 cup shortening
  • 3/4 cup butter, softened
  • 6 cups confectioners' sugar
  • 1/4 cup milk
  • 1-1/2 teaspoons clear vanilla extract
  • Paste food coloring of your choice
  • Silver dragees
  • 1 piece wired ribbon (10-inches)
  • 1 plastic drinking straw, cut into 3-inch pieces

Directions

  • 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 near
  • 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

2 of 2

Purse Cake (continued)

Directions (continued)

  • 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.
  • Yield: 9 servings.