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.