PURSE CAKE red velvet cake

PURSE CAKE red velvet cake
Tool required:
8"inch cake pan
Offset spatula
Turn table
Wilton tip nozzle IM
Piping bags
Little fondant
Silver sugar balls
Silver simmer dust
Edible glitter
Mixing bowls
Ingredients For cake
Pillsbury red velvet cake mix 1 packet 624 g
Filling mix 1 packet
Water 1 Cup
Oil 1/3 Cup
Eggs 3 nos
Filling Mix :
Egg 1 nos
Oil 1 tbsp
Vanilla essence 1 tsp
Whipy Whip Non Dairy Topping Cream 1 packet
Butter cream 3/4 cup
METHOD:
Preheated oven in 180 c . Line your pan With butter paper
Set your oven 180c . Prepare pan to keep cake from sticking by lightly coating bottom of pan with oil spray or with brush use oil bruing cake bottom.
Combine cake mix, water,oil and eggs in a bowl
until moistened. Beat with a mixer on medium speed for 2 minutes or whisk by hand for 2 minutes. Pour cake batter into prepared pan spread evenly.
Combine filling mix , eggs and oil in small bowl mix by hand until blended. Drop filling by spoonful onto cake batter in wide curves to swirl.
Bake at 180c for 34 to 38 minutes when toothpick inserted in the center comes out clean, your cake is done. To remove cake from pan allow to cook 10 to 15 minutes before removing.
Cool cake completely before frosting . Let it cool
in a wire rack.
Cut into cake in a center to make a purse or hand bag shape use wilton nozzle tip IM to make flowers.