Tint fondant red. Roll out 5/8 in. thick. Use largest Cut-Out to cut a circle for base. Use fingers to taper to 1 3/4 in. diameter at top. Press down center. Attach egg, narrow end down, with piping gel.
Roll a red fondant log 1/4 in. diameter x 6 in. long for top rim of base. Wrap around bottom of egg, securing with piping gel.
Roll out remaining red fondant 1/8 in. thick. Use knife to cut an arch, 1/2 in. wide x 3/4 in. high, for dispenser. Attach with piping gel. For front of dispenser, cut a rectangle 1/2 in. wide x 5/16 in. high. Attach with piping gel, shaping to form a slight curve in front.
Use smallest Cut-Out to cut a circle for lid. Attach to top of egg with piping
Roll a red fondant ball, 1/4 in. diameter for handle. Flatten bottom. Attach to lid with piping gel.
Attach confetti gumballs to egg and dispenser with piping gel.