RECIPE #4008 HAT & PURSE CAKE June 25, 2007 - | Nashville News, Weather & Sports

RECIPE #4008 HAT & PURSE CAKE June 25, 2007




1 box of cake mix any flavor (prepare according to directions)

1 container of creamy whipped frosting (any flavor)

Edible flowers (pansies, violas...)


INSTRUCTIONS: Bake cake using a 10-inch cake pan for the bottom cake and a 6-inch pan for the top cake. Let cool. Stack small cake on top of the larger one. Frost entire cake, decorate with edible flowers and tie ribbon to make a hat band. Brush flowers with egg whites and rolled in sugar. Allow to set.




1 box of cake mix (any flavor) - prepare according to directions

1 container of rich and creamy vanilla frosting

Food color, as desired

Assorted candies and sprinkles for decorations

INSTRUCTIONS:  Bake cake in two round 9-inch cake pans.  Let cool. Once cake has cooled use a serrated knife to cut off one -fourth of each cake to form a straight edge. Spread about 2 tablespoons frosting on bottom side of 1 cake.  Place bottom side of other cake on top of frosting, matching cut edges.  On a serving plate or tray, stand cake, cut side down.  Cover; freeze 1 hour or until firm.   Mix remaining frosting and food color until desired shade.  Frost cake.  Reelable string can be used for the handle and ring candy for the clasp. Decorate purse as desired with assorted candies.

NOTE: Cake is great for birthday party, luncheon, or baby or bridal shower

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