PLASTIC PAN-PURSE

Pan measures approximately 12-1/4" x 10-1/4" x 1-3/4"

These lightweight, durable plastic pans can be used exactly like aluminum pans in a conventional oven as well as a microwave. Do not place directly on oven rack, place on shiny cookie sheet for baking. Each pan is designed to hold approximately one bag of cake mix. Bake at 375° F. Complete directions included.

Custom Pantastic Pans

We can create Pantastic Pans to your custom design specifications! Please contact your customer service representative and ask to speak to the custom design department.

 Purse Pan

Ready-to-use Buttercream icing - white (77-663), chocolate (77-703), yellow (77-66051)

Ready-to-use Satin Ice rolled fondant - white (77-760), pink (77-768)

Gourmet Writers 34-6010 (use brown)

Piping Gel (76-2011)

CK Impression Mat – giraffe (35-2752)

Daisy Plunger Cutters – 3/4” (43-631DA), 1-1/4” (43-633DA)

Small Craft Brush

Star Tip #16 (2P-16)

Spatula (33-910)

Pastry Roller (35-3077)

1 Decorating Bag (31-55)

Cake board (22-11725)

Follow cake mix or recipe instructions. Grease & flour pan, fill 2/3 full.

Standard Oven

Place pan on a shiny cookie sheet and bake according to mix instructions.

Microwave

Microwave for about 6 minutes, rotating every 2 minutes (microwave times may vary).

Cool cake 5 minutes in pan. Release from pan and cool on a rack or towel. Cool cake completely, position on cake board.

Wash pan in warm sudsy water using soft brush

Decorating for Purse Pan Cake (49-5402)

• Using spatula, crumb-coat entire cake with white buttercream icing.
• Roll white fondant to size and cover cake. Smooth, working into design on cake. Trim fondant.
• Spray impression mat with non-stick spray, wipe excess off.
• Place giraffe print impression mat on top of purse…roll firmly one direction with pastry roller. Repeat on sides of purse.
• Using brown gourmet writer, color in all spots of giraffe print.
• Use chocolate buttercream icing and star tip #16 for purse handle and trim on purse flap.
• Roll small amount of pink fondant to 1/16”. Cut desired amount of daisies with plunger cutters in 2-sizes.
• Glue daisies in place using piping gel.
• Use yellow buttercream icing with tip 2P-16 for center of daisies.