Bake and cool 1 in. high mini loaf and sheet cakes. Cut sheet cakes with round and heart cookie cutters.
For heart, trim 1 in. off pointed end of heart. For round, trim 1/2 in. off bottom.
For Mini Loaf, trim sides at an angle, tapering off 1/2 in. on top sides. Position on foil-wrapped boards, cut to fit. Prepare cakes for
Tint fondant for all cakes: Reserve a 1 in. ball of pastel green.
For green purse, combine remaining pastel green with 1/2 pk. of neon yellow fondant. For green stripe used on yellow purse, add Leaf Green Icing Color to the reserved green ball.
For purple, combine 1/2 in. neon purple ball with a 1 in. white ball. For light pink, combine 1/2 in. neon pink ball and 1 1/2 in. white ball. (For dark pink, use straight neon pink fondant).
For orange, combine 1/2 in. neon orange ball and 1 1/2 in. white ball.
For blue, add a little Royal Blue Icing Color to a 1 1/2 in. pastel blue ball.
Cover all cakes with fondant. For handles, roll 5 3/4 x 3/8 in. diameter rope in matching color; attach to cakes with damp brush. For clasps, roll 3/8 in. balls (2 each for green and yellow purses, 1 for pink); attach with damp brush. Roll out colors 1/8 in. thick and cut various decorations; attach all with damp brush. Cut flowers with smallest Cut-Out; roll and attach 1/16 in. yellow ball centers. Cut 1/8 in. wide stems with paring knife.For leaves, cut a heart with smallest Cut-Out; cut heart in half with knife. For stripes on yellow purse, cut 1/4 in. strips with straight-edge wheel of Cutter/Embosser; attach 1/2 in. apart.
What a cute idea for Mother?s Day. Mom will get carried away with this irresistibly decorated purse. And you?ll be surprised at how easy it is to make. Bake the cake in our Purse Pan, sprinkle with yellow sugars and decorate with and assortment of candies.
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