FLOWER PURSE BIRTHDAY CAKE
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
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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