Use gum paste and baroque designs mold to make three paisley hearts for base. Attach side edge to side edge with piping gel, positioning heart points down and angling out slightly to form a tripod. Let dry.
Brush egg with gold Pearl Dust and place in base.
Roll out fondant 1/16 in. thick. Use knife to cut strip, 3/8 in. wide x 6 in. long. Attach around center of egg with piping gel. Paint with gold Pearl Dust/lemon extract mixture. Let dry. Brush again with gold Pearl Dust only.
Use fondant and party designs mold to make six small bows. Attach to fondant strip with piping gel. Paint with gold Pearl Dust/lemon extract mixture. Let dry. Brush again with gold Pearl Dust only. Brush knot and indented areas of bow with bronze Pearl Dust.
Attach sugar pearls randomly around top of egg with piping gel.
Brush base with gold Pearl Dust. Brush detail areas on base with bronze Pearl Dust.
This hard-cooked egg is heading up the avenue in style?with a tall top hat and a brilliant blue bow tie made of fondant. Match him up with Mrs. Easter Parade to create the perfect brunch buddies for your table!