Purse Cake

Name: Purse Cake
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 12
Cuisine: Mexican
Ingredients: 12 servings Food color, as desired; 1 small Assorted multicolored hard candies, as desired; 1 jellied ring candy; 1 green peelable string licorice; 2 containers Betty Crocker® Rich & Creamy vanilla frosting; 1 box Betty Crocker® SuperMoist® cake mix (any flavor)

Purse Cake is a dairy free recipe with 12 servings. One serving contains 312 calories, 3g of protein, and 9g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up rich & creamy vanilla frosting, multicolored candies, peelable string licorice, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 3 hours and 30 minutes.

Instructions

Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of two 8-inch round cake pans. Make cake batter as directed on box.

Equipment you will use

Oven

Pour into pans.

Bake as directed on box for 8-inch rounds. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour. For easier handling, refrigerate or freeze cake 30 to 60 minutes or until firm.

Equipment you will use

Wire Rack

Oven

In small bowl, mix 1 container frosting and food color until desired shade for purse.

Ingredients you will need

Food Color

Frosting

Equipment you will use

Bowl

Use serrated knife to cut one-fourth off each cake to form a straight edge about 6 1/2 inches long as shown in diagram (discard small pieces of cake or use for making small purse shown in video).

Equipment you will use

Serrated Knife

Spread slightly less than 1/4 cup frosting on bottom side of 1 layer; spread about 1 tablespoon frosting on cut side. Stand cake layer, cut side down, on serving plate.

Ingredients you will need

Frosting

Spread

Spread about 1 tablespoon frosting on cut side of second layer; place bottom side of layer on frosting of standing layer, matching cut edges. Lightly press layers together to form purse cake.

Ingredients you will need

Frosting

Spread

Spread a thin layer of frosting over entire cake to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting. Frost cake with remaining tinted frosting. In small bowl, mix 1/2 cup frosting and food color until desired shade for trim.

Ingredients you will need

Food Color

Frosting

Spread

Equipment you will use

Bowl

Place tinted frosting in decorator bag or resealable food-storage plastic bag with small corner of bag cut off. Pipe on purse as desired.

Ingredients you will need

Frosting

Equipment you will use

Ziploc Bags

Use peelable string licorice for handle and jellied ring candy for clasp. Decorate purse with assorted candies. Store loosely covered.

Ingredients you will need

Candy

Equipment

Ingredients

Servings:

12servings

Food color, as desired 1small

Assorted multicolored hard candies, as desired 1

jellied ring candy 1

green peelable string licorice 2containers

Betty Crocker® Rich & Creamy vanilla frosting 1box

Betty Crocker® SuperMoist® cake mix (any flavor)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Cuvaison Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 29 dollars.