Serves about 20.
At least 1 day in advance, tint small portion of white fondant a medium rose. Add 1 teaspoon Gumtex to 1 oz. rose-tinted fondant. For handle, cut a 6 x 3/4 in. strip and let dry curved on its side so ends are 4 1/4 in. apart for handle. Bake two mini loaves and trim to 11/4 in. each; stack on top of each other. Lightly ice with buttercream; cover with fondant. Roll a second piece of fondant 1/8 in. thick; cut rectangle 3 1/2 x 4 in., then cut one end of the 3 1/2 side to a “v” for the flap; attach to top of purse. Attach handle. Cut 1/4 in. strips of light pink fondant from pastel multi-pack and attach to corners and around the bottom of the purse. Using large end of tip 5, cut 3 circles and attach for purse clasp and where handle meets purse. Use small end of tip 5 and cut circles; attach along edge of flap.
Brush round cookie with piping gel; place marshmallow on top. Brush both with piping gel. Roll out yellow fondant to 1/8 in. thick; cover marshmallow/cookie. Roll out light pink fondant to 1/8 in. Cut 1/4 in. wide strip; attach for band; cut circles with small end of tip 5 and attach to brim.
Bake and cool 3-layer 8 in. round Cosmopolitan Cake Layers. Stack cooled cake layers on foil-covered cake circle, spreading Orange-Lime Buttercream Icing between layers.
Using large serrated knife, cut top of cake by cutting diagonally from top at one side to 3/4 through top layer on opposite side. (Cake will be angled from about 6 in. on one side to about 4-1/2 in.). Brush away crumbs. Prepare cake for fondant by lightly icing with buttercream.
Tint white fondant light rose; roll out 1/8 in. thick. Cover cake; smooth. Add tip 5 bead bottom border.
To prepare fondant icons, dust candy molds with cornstarch. Press rolled fondant into candy molds, filling half full. Remove from mold; brush with Pearl Dust. Lightly brush backs of pieces with water; press onto cake.