Bag Birthday Cake
ready in 2 h. 50 min.
Preheat oven to 350F. Grease 30 x 20 x 3 cm baking pan with some of the butter and line base with non-stick baking paper.
In an electric mixer, beat butter for 2-3 minutes until pale in colour and creamy. Add sugar one third at a time, beating well between each addition. Add the eggs one at a time, beating for about a minute between each addition. Add the vanilla essence and beat until combined. Sift flour and baking powder and add half to butter mixture with half the milk, mix until well combined. Repeat with remaining flour and milk.
Pour into baking pan and bake for 25-30 minutes until a skewer inserted into the middle of the cake comes out clean. Cool 10 minutes, then turn out onto a wire cake rack and allow to cool completely.
Cream butter until pale and smooth. Add the milk and half the sifted powdered sugar. Beat until well combined. Add the remaining powdered sugar and beat until mixture is light and fluffy. The mixture should be a spreadable paste; if it is too dry add some more milk, if too wet add more icing sugar.
Cut cake in thirds crosswise. Place one piece of cake on a serving plate and spread with two tablespoons of icing. Top with the second piece of cake, spread with another two tablespoons of icing and top with third piece of cake. Stand sandwiched cake on end with the cut side down. Freeze for at least one hour or overnight.
Make two separate bowls of remaining icing and add yellow food coloring to one bowl and pink food coloring to the other and mix well. Spread entire cake with a thin layer of yellow icing (this is called a crumb coating). Add yellow and pink icing to two separate pipping bags with a large star tip. Starting with the pink icing bag, decorate the cake with eight large flowers around the purse cake. Next decorate the rest of the cakes surface area with big yellow stars with the pipping bag. To make the middle of each pink flower pop out (to give the cake a 3-D effect) use a piece of pink or red licorice cut down to 3 inches and stuff it into the center of the flower. Pipe yellow centers to the end of each piece of licorice and decorate the tips with yellow sprinkle balls. Add some cake beads or plastic beads to the top of the cake to form the handles and some gum balls for the purse clasp.