This hard-cooked egg?s all set for the big day, with a bright bow tie and perked-up ears made with a fondant/Gum-Tex? mix. Use colorful FoodWriter® edible color markers and candy eyeballs to finish this cute cottontail?s face.
Shape a 1 in. diameter ball of yellow fondant for base. Press down center. Attach egg with melted candy in cut disposable bag. Let set.
Add 1/8 teaspoon Gum-Tex to 2 oz. fondant per egg. Tint 1 oz. yellow, 1/4 oz. rose and reserve 3/4 oz. white for each egg.
For bow tie, roll out yellow fondant 1/16 in. thick. Use knife to cut two strips for loops, 1/2 in. x 2 in., and one strip for knot, 1/2 in. x 1 in. Attach loop ends with damp brush. Wrap around knot strip at center, securing with damp brush. Let dry.
For ears, roll out white fondant 1/16 in. thick. Use knife to cut two ears, 1 in. x 1 3/4 in. Roll out rose fondant 1/16 in. thick. Use knife to cut two inside ears, 1/2 in. x 1 1/2 in. Attach inside ears to ears with damp brush. Let dry.
For nose, roll a 1/4 in. rose ball. Attach nose, candy eyeballs, ears and bow tie with melted candy in cut disposable bag. Let set.
Draw whiskers and mouth with purple FoodWriter marker.
Spring is definitely in the air with these cute bees embellished with rolled fondant details. Use Oval Cut-Outs Fondant Cutters and eyeball icing decorations to make this character almost come to life.
Who can resist this smiling little feline? Kids will just love making this kitty with Wilton White Ready-To-Use Rolled Fondant and our Fine Tip Primary Colors FoodWriter® Edible Color Markers to make facial features.