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Belle of the Brunch Easter Egg

She’s a real eye-opener in her floral Easter bonnet and bacon wrap! Create the bacon strip using marbleized brown, red and ivory fondant with crispy edges ruffled using a ball tool.

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Difficulty: Somewhat Easy



Instructions:

Step 1

Shape a 1 in. diameter ball of white fondant. Press down center. Attach egg with melted candy in cut disposable bag. Let set.

Step 2

Add 1/8 oz. Gum-Tex to 2 oz. fondant per egg. Tint 1/4 oz. violet, 1/8 oz. rose, 1/2 oz. yellow, 1/4 oz. red, 1/2 oz. brown, 1/4 oz. ivory for each egg.

Step 3

For bow, roll out violet fondant 1/16 in. thick. Cut two strips 1/4 in. x 2 1/2 in.; shape into loops and attach ends with damp brush. Cut two strips, 1/4 in. x 1 1/4 in., for streamers; cut v-shaped ends. Let dry on cornstarch-dusted board.

Step 4

For flower, roll out rose fondant 1/16 in. thick. Use large blossom ejector and ejector impression strip from tool set to cut and shape flower. Let dry on cornstarch-dusted board.

Step 5

For hair, shape logs from 1/8 in. to 1/4 in. diameter in various lengths. Shape curls at ends. Attach to egg with melted candy in cut disposable bag.

Step 6

For lips, roll out red fondant 1/16 in. thick. Use smallest heart Cut-Out to cut lips. Pinch bottom point and both sides to create shape. Use knife to score mouth line. Attach to egg with melted candy in cut disposable bag.

Step 7

For bacon, roll logs, 1/8 in. diameter, of red, brown and ivory fondant. Place side by side and twist together. Roll out 1/16 in. thick. Use knife to cut a strip, 1 in. x 6 in. Use ball tool from set to ruffle edges for crispy look on thin pink foam. Attach to egg with melted candy in cut disposable bag.

Step 8

Attach candy eyeballs with melted candy in cut disposable bag. Draw eyebrows and cheeks using black and pink FoodWriter markers.

Step 9

Attach sugar pearls for earrings and flower center with melted candy in cut disposable bag. Attach bow and flower to egg with melted candy in cut disposable bag.