Everyone will be the Easter egg hunt winner when they see this colorful fondant inlay cake design! Use the Hoppy Easter Cutter Set to cut the eggs and draw the egg-citing designs with FoodWriter edible color markers.
Make eggs. Tint 2 oz. fondant light rose, 2 oz. light blue, 2 oz. yellow, 2 oz. violet and 2 oz. light green.
Use 9 in. fondant roller with purple guide rings to roll out colors 1/8 in. thick. Use egg cutter from set to cut one egg in each color.
Create inlay pattern on cake. Position fondant eggs on cake to determine overlapping areas. Remove eggs from cake and use cutter to cut out overlapping areas to form an inlay pattern. Use damp brush to attach inlay eggs to cake.
Repeat to cover entire cake. Use fondant smoother to smooth.
Decorate eggs. Use FoodWriter edible color markers to draw dots, zigzags, outlines, wavy lines and stripes on eggs.