Flower Purse Birthday Cake Recipes

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PURSE CAKE



Purse Cake image

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.

Provided by Taste of Home

Categories     Desserts

Time 2h

Yield 9 servings.

Number Of Ingredients 13

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

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.

Nutrition Facts :

FLOWER PURSE BIRTHDAY CAKE



Flower Purse Birthday Cake image

Looking for an adorable special-occasion dessert? This flowery purse, with its pudding-rich cake layers and raspberry jam filling, takes the cake!

Provided by My Food and Family

Categories     Home

Time 2h47m

Yield 30 servings

Number Of Ingredients 10

1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2/3 cup seedless raspberry jam, divided
1/2 cup shortening
1/2 cup butter, softened
1 tsp. vanilla
4 cups powdered sugar
3 Tbsp. milk
Red, blue and yellow food colorings
decorations, such as licorice twists, gumdrops, small candies, thin plastic headbands

Steps:

  • Heat oven to 350ºF.
  • Grease and flour 13x9-inch pan; cover bottom with parchment. Prepare cake batter as directed on package, blending dry pudding mix into batter before pouring into prepared pan. Bake 30 to 32 min. or until toothpick inserted in center comes out clean. Cool cake in pan 15 min.; remove to wire rack. Cool cake completely.
  • Cut cake crosswise into thirds. Stack cake layers on plate, spreading half the jam between each layer. Stand filled cake upright on one long side. Freeze 1 hour or until firm.
  • Beat shortening and butter in large bowl with mixer until blended. Add vanilla; mix well. Gradually add sugar alternately with milk, beating well after each addition.
  • Spoon 1/3 of the frosting into separate bowl; tint with red and blue colorings to desired shade for the flowers; spoon into piping bag fitted with star tip. Set aside. Tint remaining frosting with yellow food coloring. Frost top and sides of cake with thin layer of yellow frosting; spoon remaining yellow frosting into separate piping bag fitted with desired tip.
  • Use colored frostings to decorate cake as shown in photo. If desired, cut 1 licorice twist into 8 pieces, then make small cuts around one end of each piece before inserting, cut ends up, into center of each flower. Add remaining decorations as desired. Remove the headbands or any other non-edible decorations before serving the cake.

Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.5283 g

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