In advance: make purse straps. Tint 2 oz. of fondant in red, rose, black and blue. Knead in 1/8 teaspoon of Gum Tex to 1 oz. of each color. Reserve remaining tinted fondant for purse flaps. Using the large pearl chain cavity of baroque mold, make two chains for each strap. Using a damp brush, attach the beads together in an arch. Remove two beads from each end. dry at least 24 hours.
Bake and cool 12 in. square, 2 in. high cake, using a firm-textured batter like pound cake. Using knife and largest round cutter from set as a guide, cut out circles, then cut each circle in half. Ice smooth with buttercream. Cover cakes with 5 oz. of rolled white fondant. Place cakes in upright position on individual boards.
Using black FoodWriter and largest circle cutter from set as a guide, trace circles on the back side (shiny side) of Zebra, Red Swirl, Pink Hearts and Blue Dots Sugar Sheets! Use scissors to cut out the circles then cut each circle in half. Brush the back side (shiny side) of the halves with piping gel and attach to the sides of each purse cake.
Make flaps using reserved tinted fondant. Roll out fondant 1/8 in. thick. Use pattern to cut one purse flap for each cake. Using 1 oz. of white fondant, roll 8 small balls. Attach each ball to each purse flap using a damp brush. Let dry for at least 30 minutes.
Attach purse flaps and handles to cakes with fondant adhesive.
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