What a sweet sign of spring! Fondant bluebird perched atop a colorful, hard-cooked Easter egg. Beautiful decoration resting in a Square Silicone Baking Cup full of pillow mints. Great for individual seat placement.
Tint 1/4 oz. fondant blue, 1/2 oz. violet, 1/4 oz. green, 1/8 oz. each rose, orange and black. Roll head into a 1/2 in ball. For wings, roll out fondant 1/16 in. thick and use smallest leaf Cut-Out to cut two wings, reverse wing for opposite side of bird. Roll body out of 5/8 in. of blue fondant; shape in oval with a curved tail; add detail with 1/8 in. ball of orange fondant. Attach all pieces with piping gel.
Tint 3/4 in. ball of fondant each blue, violet and green; 1/2 in. ball rose; 1/4 in. ball orange and 1/8 in. ball black.
For wings, roll out fondant 1/16 in. thick and cut two wings using small leaf cut-outs 1/2 in. log. Attach to bird with piping gel. Trim 1/2 in. from wind ends of wings.
For beak, roll 1/8 in. ball of orange fondant; shape into cone and attach with piping gel.
For eyes, roll two 1/16 in. balls of black fondant and attach with piping for eyes. Roll two small white fondant dots for pupils and attach with piping gel.
For tulip, roll out violet fondant 1/16 in. thick and use tulip Cut-Out to cut shape. Attach to egg with piping gel.
Roll out 3/8 in. ball of rose fondant 1/16 in. thick and use letter using Cut-Outs. Attach to egg with piping gel.
To make stem, roll out green fondant 1/16 in. thick and cut two stems, approximately 2 in. long x 3/16 in. wide. To make leaves, add a little white fondant to green fondant for marbleized look. Cut two leaves with medium leaf cut-out. Attach to egg with piping gel.
Fill silicone square baking cup with pillow mints and position decorated egg.