Purse Cake

Dairy Free
Purse Cake
210 min.
12
318kcal

Suggestions


Indulge in a delightful dessert that’s as fun to make as it is to eat: the Dairy-Free Purse Cake! Perfect for birthdays, tea parties, or any special occasion, this whimsical cake is sure to impress both kids and adults alike. With its vibrant colors and charming purse design, it’s not just a treat for the taste buds but also a feast for the eyes.

Using a simple box cake mix, this recipe allows you to create a stunning cake without the fuss of complicated baking techniques. The rich and creamy vanilla frosting adds a luscious touch, while the addition of food coloring lets you customize the cake to match any theme or celebration. The playful decorations, including string licorice for the handle and jellied candies for the clasp, make this cake a true showstopper.

Not only is this cake dairy-free, making it suitable for those with dietary restrictions, but it also serves up to 12 people, making it perfect for gatherings. With a preparation time of just 210 minutes, you’ll have plenty of time to get creative with your decorations. So gather your friends and family, roll up your sleeves, and get ready to bake a cake that’s not only delicious but also a delightful centerpiece for your dessert table!

Ingredients

  • box cake mix yellow your favorite (or flavor)
  • 16 oz vanilla frosting 
  • serving purple gel food coloring 
  • piece licorice rounds green
  •  m&m candies 
  • small m&m candies hard assorted

Equipment

  • bowl
  • oven
  • wire rack
  • ziploc bags
  • serrated knife

Directions

  1. 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.
  2. Pour into pans.
  3. 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.
  4. In small bowl, mix 1 container frosting and food color until desired shade for purse.
  5. Use serrated knife to cut one-fourth off each cake to form a straight edge about 6 1/2 inches long. (See link below for diagram.) Save small pieces of cake for another use.
  6. 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.
  7. 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.
  8. 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.
  9. Place tinted frosting in decorator bag or resealable food-storage plastic bag with small corner of bag cut off. Pipe on purse as desired.
  10. Use peelable string licorice for handle and jellied ring candy for clasp. Decorate purse with assorted candies. Store loosely covered.

Nutrition Facts

Calories318kcal
Protein2.02%
Fat20.83%
Carbs77.15%

Properties

Glycemic Index
3.58
Glycemic Load
11.04
Inflammation Score
-1
Nutrition Score
3.9473912823621%

Nutrients percent of daily need

Calories:317.66kcal
15.88%
Fat:7.36g
11.32%
Saturated Fat:1.84g
11.53%
Carbohydrates:61.35g
20.45%
Net Carbohydrates:60.83g
22.12%
Sugar:42.64g
47.38%
Cholesterol:0.03mg
0.01%
Sodium:383.7mg
16.68%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.6g
3.21%
Phosphorus:140.36mg
14.04%
Vitamin B2:0.21mg
12.57%
Calcium:92.23mg
9.22%
Folate:32.32µg
8.08%
Vitamin B1:0.1mg
6.89%
Vitamin E:0.97mg
6.5%
Vitamin K:6.16µg
5.87%
Vitamin B3:1.08mg
5.4%
Iron:0.96mg
5.33%
Manganese:0.08mg
4.11%
Fiber:0.52g
2.09%
Selenium:1.33µg
1.9%
Vitamin B5:0.18mg
1.78%
Vitamin B6:0.03mg
1.66%
Copper:0.03mg
1.55%
Magnesium:4.69mg
1.17%