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Flower Purse Birthday Cake
Flower Purse Birthday Cake

Flower Purse Birthday Cake

2 Hr(s) 47 Min(s)
1 Hr(s) Prep
1 Hr(s) 47 Min(s) Cook
Looking for an adorable special-occasion dessert? This flowery purse, with its pudding-rich cake layers and raspberry jam filling, takes the cake!
What You Need
Select All
30 servings
Original recipe yields 30 servings
1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2/3 cup seedless raspberry jam, divided
1/2 cup shortening
1/2 cup butter, softened
1 tsp. vanilla
4 cups powdered sugar
3 Tbsp. milk
Red, blue and yellow food coloring s
decorations, such as licorice twists, gumdrops, small candies, thin plastic headbands
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Let's Make It
1
Heat oven to 350ºF.
2
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.
3
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.
4
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.
5
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.
6
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.
Kitchen Tips
Tip 1
Variation
Decorate the cake using your favorite colors of frosting or candies and/or substituting additional licorice twists for the headbands for the purse handles.
Tip 2
Note
The stacked filled cake layers can be frozen up to 24 hours before frosting and decorating as directed.
Tip 3
Substitute
Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.
Tip 4
Best Apples for Baking and Cooking
Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.
Nutrition
Calories
240
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 190mg
8%
Total Carbohydrates 37g
13%
Dietary Fibers 0g
Sugars 29g
58%
Protein 1g
2%
Vitamin A
2%
Vitamin C
0%
Calcium
4%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
30 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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