Pretty Purse

Perfect Purse

  • 1 box yellow cake mix
  • 3 large eggs
  • 1/4 cup water
  • 1/3 cup vegetable oil
  • 10-inch round cake pan
  • Parchment paper
  • Baking sheet
  • Waxed paper
  • Cake plate
  • 2 tubs Over the Top chocolate buttercream icing
  • 1 tub Over the Top white buttercream icing
  • Over the Top shocking neon color gels (We used blue.)
  • Over the Top brown candy writer
  • Over the Top decorate it starter kit (We used decorating bags, coupler, collar, small round tip #12 and small star tip #19.)
  • Over the Top icing spatula
  • Glass of hot water
  • Mixing bowl
  • Over the Top sugar beads
  • Over the Top pearl sugar beads
  1. Peel back the parchment paper 1/2 way to make a 1/2 circle.
  2. This will be your guide as to where you should cut your cake.
  3. Cut cake in 1/2
  4. Separate the two 1/2 circles
  5. With a scissors, trim parchment paper on each side of the 1/2 circle to create a purse shape.
  6. Cut your cake
  7. Stand your two pieces up side by side. Spread icing in between the layers to act as glue to keep them together.
  8. Ice the top first and then spread the excess icing onto the sides.
  9. Smooth both sides and top.
  10. Using the “melty light brown coating” (follow package directions for melting)
  11. Once coating is ready place tip #12 onto tube.  Pipe a handle for the purse onto wax paper lined sheet pan. Place the pan into the freezer for 5 minutes.
  12. Pipe another layer onto the handle. Before it has a chance to set up place brown sixlets onto melted coating. Set aside and let it set up.  You can speed up the process
  13. To mark the purse flap…take a strip of paper and crease it in half and then in half once again.
  14. This will act as your guide to score the icing where the flap is.
  15. Using a decorating bag with tip #19 and chocolate buttercream. Zig zag your hand back and forth and follow your score line to make a border.
  16. Use a 1/2 tub of white buttercream and tint with neon blue gel food coloring.  Put icing in a  decorating bag with tip #32. Pipe stars to fill the whole purse flap.
  17. Use your chocolate decorating bag and tip #19, pipe a star border around the base of the cake and along the edges.
  18. Push 3 aqua sixlets into the cake as the clasp.
  19. Very gently lift handle off of the wax paper and push into the purse flap just before serving.