In advance: Make straps. For each purse,
tint 2 oz. fondant; add 1/4 teaspoon Gum-Tex
to each color. Roll out 1/8 in. thick. For each
purse, cut 2 straps 5 3/4 x 1/4 in. (reserve
remaining tinted fondant). Use pattern to
shape curve. Let dry 24 hours.
Bake and cool 1 in. high cake using firmtextured
batter such as pound cake. Cut
a 3 1/4 x 2 1/2 in. rectangle for each purse.
Prepare and cover with rolled fondant
in upright position.
Use pattern to cut out
fondant purse flaps; use serrated quilting
wheel from set to imprint stitching line 1/4 in.
from curved edge.
Attach to cakes using
damp brush. Cut 1/4 in. wide strips and attach
at 4 corners, trimming to fit.
Attach straps with
fondant adhesive. Roll a small ball of tinted
fondant; flatten and attach for button.
initial, filling only the first level of mold cavity
with fondant; attach using damp brush