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Purse Cake Recipe
Purse Cake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
9 servings
TOTAL TIME:
Prep: 1-1/2 hours Bake: 30 min. + cooling
MAKES:
9 servings
TOTAL TIME:
Prep: 1-1/2 hours Bake: 30 min. + cooling

Ingredients

  • 1 package (18-1/4 ounces) white cake mix
  • 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 plastic drinking straw, cut into 3-inch pieces
  • 1 piece wired ribbon (10-inches)

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 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 cut sides of cakes together with wide ends at bottom; 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.
Originally published as Purse Cake in Country Woman Christmas Annual 2009, p25

  • 1 package (18-1/4 ounces) white cake mix
  • 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 plastic drinking straw, cut into 3-inch pieces
  • 1 piece wired ribbon (10-inches)
  1. 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).
  2. 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.
  3. 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.
  4. 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 cut sides of cakes together with wide ends at bottom; cut off top 3-in. Spread frosting between layers.
  5. 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.
Originally published as Purse Cake in Country Woman Christmas Annual 2009, p25

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RaOwBe User ID: 705805 113898
Reviewed May. 14, 2011

"Nice and easy!"

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