How To Make A Purse Cake Food

PURSE CAKE

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.

PURSE CAKE

Steps:

• 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. 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.
• In small bowl, mix 1 container frosting and food color until desired shade for purse.
• 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). 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. 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.
• 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. Place tinted frosting in decorator bag or resealable food-storage plastic bag with small corner of bag cut off. Pipe on purse as desired.
• Use peelable string licorice for handle and jellied ring candy for clasp. Decorate purse with assorted candies. Store loosely covered.

HOW TO MAKE A PURSE CAKE

Steps:

• Grab your supplies. Note that marshmallow fondant should rest overnight before you use it, so make it the day before you plan to make your cake. To make the fondant, you'll need your ingredients, food coloring, and the following supplies: Double boiler (large glass bowl and medium saucepan) Hand mixer Plastic wrap Two large sealable plastic bags
• Melt the marshmallows. Fill the bottom of the saucepan with one inch (2.5 cm) of water. Place the glass bowl on top of the saucepan and add the marshmallows and water. Heat the double boiler over medium heat. Stir the mixture regularly, and keep the marshmallows on the heat until they have completely melted.
• Add the sugar. Remove the melted marshmallows from the heat and place the bowl on a heat-proof surface. Add 6¼ cups (750g) of the sugar in 1-cup (125-g) increments and beat the mixture on medium-low speed until the sugar is mostly incorporated. When all the sugar has been added, increase the speed to medium and mix until everything comes together as a sticky dough. While your beating the mixture, you can also add 1 teaspoon (5 ml) of vanilla or almond extract for added flavor.
• Knead the fondant. Sprinkle a flat surface with the remaining cup (125 g) of sugar. Turn the dough out onto the sugared surface. Coat your hands in the vegetable shortening and knead the dough until all the sugar has been incorporated. If the dough becomes too sticky, add more vegetable shortening to your hands and the counter.
• Color the fondant for the purse. Cut off about one-third of the fondant ball and set it aside. With the larger portion of fondant, add 10 drops of pink food coloring and knead the color into the dough. If necessary, add more food coloring in 10-drop increments until you achieve the desired color for the body of the purse. Knead the fondant until the color has been fully incorporated. Instead of pink, you can use red, blue, brown, green, purple, or any other color you like for the body of the purse.
• Color the fondant for the piping. With the smaller portion of fondant that you set aside earlier, add 10 drops of black food coloring to make the piping, handles, and decorations for the purse. Knead the food coloring into the dough. Add another 10 drops of color if necessary. Continue kneading until the color has been completely worked into the dough. Instead of black for the accents, you can use any color you like, such as brown, a darker shade of the color you used for the purse, or even gray.
• Wrap and rest the fondant. Wrap each ball of fondant tightly in plastic wrap. Then transfer each wrapped ball to a sealable plastic bag. Push out all the air and seal the bag. This will prevent the fondant from drying out. Transfer the fondant to the fridge and let it rest overnight.