Several days in advance, make a handle for each basket: Prepare Candy Clay recipe. Roll candy clay into 1/4 in. diameter logs and cut two 8 in. lengths for each cake.
Twist together logs into a rope and shape into an arc with open end about 2 3/4 in. apart at widest point. Place on waxed paper-covered cake board, dusted with confectioners' sugar, and let dry till firm.
Bake and cool 2 in. high cake. Cut out cake pieces using round cutter.
Place pieces on cooling grid over drip pan; pour melted candy over pieces to completely cover. Refrigerate until firm.
Using dividing set, divide each cake into 16ths and pipe a row of tip 16 shells at each division mark.
Trim ends of handle so that they are flat and attach to basket with melted candy. Position berries and mint leaves.
Add a continental touch to your dessert table with a candy filigree creation brimming with fresh fruit. Filigree shell is made with Mini Ball Pan and base with made with Peanut Butter Cups Mold and Circle Cookie Cutter. All formed with Light Cocoa Candy Melts?. Fill with the freshest fruit of the season.