Purse Shaped Birthday Cake
Instructions
1. 1 Heat oven to 350F (325F for dark or nonstick pans). Grease bottoms and sides of two 8-inch round cake pans with shortening or cooking spray. Make cake mix as directed on box, using water, oil and eggs. Pour into pans.
2. 2 Bake as directed on box for 8-inch round cake pans. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
3. 3 Use serrated knife to cut one-fourth off each cake to form a straight edge about 6 1/2 inches long as shown in diagram (discard small pieces of cake or save for another use). Spread a scant 1/4 cup frosting on bottom side of 1 cake. Place bottom side of other cake on frosting, matching cut edges. Carefully spread 3 tablespoons frosting on cut side (bottom of purse). On serving plate or tray, stand purse cake, cut side down. Cover; freeze 1 hour or until firm.
4. 4 In small bowl, mix remaining frosting and food color until desired shade. Frost cake.
5. 5 Use peelable string licorice for handle and jellied ring candy for clasp. Decorate purse as desired with assorted candies. Store loosely covered at room temperature.
