Flower Purse Birthday Cake
- 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 colorings
- decorations, such as licorice twists, gumdrops, small candies, thin plastic headbands
- Heat oven to 350 degrees F.
- 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.
yellow cake, seedless raspberry, shortening, butter, vanilla, powdered sugar, milk, red
Taken from www.kraftrecipes.com/recipes/flower-purse-birthday-cake-187165.aspx (may not work)