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Product #49-5402

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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.

Purse  Pantastic® Pan
CK Buttercream Icing – white (77-803), chocolate (77-7031), yellow (77-66051)
CK Rolled Fondant – white (77-872001), pink (77-878071)
Piping Gel (76-2011)
Food Color Pens Writers 34-6310 (use brown)
CK Impression Mat – giraffe (35-2752)
Daisy Plunger Cutters – 3/4” (43-631DA)
Small Craft Brush
Star Tips - #16 (2P-16)
Pastry Roller (35-3077)
Decorating Bag (31-55)
Cake board (22-113186)

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 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 Cake (49-5402)

•    Using spatula, crumb-coat the 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.

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