In advance: Make basket handle. Dust large
pearl chain cavity of Baroque mold with
cornstarch. Roll a 5 x 3/8 in. log of fondant and
press into mold. Trim off excess and remove
log from mold. Trim to 14 pearls. Shape into an
arch with ends 2 3/4 in. apart; let dry overnight
on cornstarch-dusted board.
For basket, make candy shell in baking cup, creating a 1/8 in. thick shell. Chill
until firm; remove paper. Attach handle with
melted candy; hold until set. Position flowers
and leaves. Fill basket with Mint Drops.