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Pink Purse Cake Zoom

Pink Purse Cake


Accessorize your next girlfriend gathering with a flower-powered clutch. Use a variety of our decorating tips to create a lively interplay of textures and forms atop a Purse Pan cake.
Makes: Cake serves 12.
Skill Level: Somewhat Easy

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Additional Information

Step 1

Prepare Icing
We suggest that you tint all icings at one time while cake cools. Refrigerate tinted icings in covered containers until ready to use.

Make 4 1/2 cups buttercream icing:
Tint 1 cup rose
Tint 1/2 cup violet/rose combination
Reserve 3 cups white (thin 1 1/4 cups with 3 1/2 teaspoons light corn syrup)

Step 2

Decorate in Order

Ice sides and background areas smooth in thinned white icing.

Step 3

Use tip 3 and white icing to outline flap of purse.

Step 4

Use tip 16 and white icing to fill in flower, star and dot design areas with stars.

Step 5

Use tip 16 and rose icing to fill in purse with stars.

Step 6

Use tip 3 and violet/rose combination icing to make ball flower center. >

Step 7

Use tip 12 and violet/rose combination icing to pipe dots for purse handle.

Step 8

Use tip 21 to pipe shell bottom border.

Step 9

Baking Instructions
Preheat oven to 350°F or temperature per recipe directions. Your cake will unmold easily, without sticking, when you prepare the pan properly. Grease the inside of pan using a pastry brush and solid vegetable shortening (do not use butter, margarine or liquid vegetable oil). Spread the shortening so that all indentations are covered. Sprinkle about 2 Tablespoons flour inside pan and shake so that flour covers all greased surfaces.

Turn pan upside down and tap lightly to remove excess flour. If any shiny spots remain, touch up with more shortening and flour to prevent cake from sticking. (You can use vegetable oil pan spray or vegetable oil pan spray with flour, in place of solid shortening and flour or use Wilton Cake Release, for perfect, crumb-free cakes!).

Make one 2-layer cake mix according to package or recipe directions. Pour the cake batter into pan, and if necessary, spread the batter around with a spatula to fill all areas of the pan evenly. Be careful not to touch sides or bottom of pan.

Bake cake on middle rack of 350°F oven for 30-40 minutes or until cake tests done according to recipe directions.

Remove cake from oven and cool on cake rack for 10 minutes. While the cake is still in the pan, carefully slice off the raised center portion of the cake. This allows the cake to sit more level and helps prevent cracking.

To remove cake from pan, place cooling rack against cake and turn both cake rack and pan over. Lift pan off carefully. Cool cake at least one hour. Brush loose crumbs off cake.

To transfer cake to serving board, hold a cake board against cake and turn both cake and rack over. Lift off rack. Hold another board against bottom of cake and turn cake over. Be sure to hold cake, rack and board close together while turning to prevent cake from cracking.

We recommend hand washing pan in hot, soapy water.

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Ingredients

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$3.49

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Violet Icing Color

Violet Icing Color

Rose Icing Color

Rose Icing Color

light corn syrup

light corn syrup

Tools

Products

$1.19

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$1.19

In Stock (ships in 1-2 business days)

$1.19

In Stock (ships in 1-2 business days)

$1.19

In Stock (ships in 1-2 business days)

Discontinued

Cake Board

Cake Board

Fanci-Foil Wrap

Fanci-Foil Wrap

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Pink Purse Cake is rated 4.857142857142857 out of 5 by 7.
Rated 5 out of 5 by from I have made this cake twice. The first time I made it I put the little girls age in the open space between the handle and the purse. The second time I made it I outlined the handle and instead of filling it in with a solid color I wrote out Happy Birthday Jenna and then put her age in between the handle and the purse. They were both very cute!
Date published: 2010-12-04
Rated 4 out of 5 by from I made this cake for my granddaughter's 5th birthday and she absolutely loved it, using the star tip was so easy and your wilton buttercreme icing was delicious and easy to decorate with.
Date published: 2010-12-06
Rated 5 out of 5 by from I made this cake, served for birthday girl or young woman. is simple to make. I use the icing recipe wilton butercream and wilton color gel. Is delicious and beautiful to the eye ENJOY
Date published: 2010-11-29
Rated 5 out of 5 by from I used this pan to create a "Coach Purse" for a friend of mine for her birthday. Turned out great! I also have used this pan for birthday cakes for my granddaughters.
Date published: 2011-05-15
Rated 5 out of 5 by from I took this idea and made my own purse cake using a 9x13 pan and carving it to resemple the shape of this pan. I then followed the same steps to decorate
Date published: 2010-12-04
Rated 5 out of 5 by from I have used this purse pan to make a basket of flowers and it works well
Date published: 2010-12-06
Rated 5 out of 5 by from needed an idea to make a purse cookie and this was perfect!
Date published: 2010-11-30
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