Have A Gumball! Easter Eggs
Hard Cooked Eggs
White Ready-To-Use Rolled Fondant (3 oz. makes 1 egg)
Each egg serves one.
Step 1Tint 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.
Step 2Roll 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.
Step 3Roll 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.
Step 4Use smallest Cut-Out to cut a circle for lid. Attach to top of egg with piping
Step 5Roll a red fondant ball, 1/4 in. diameter for handle. Flatten bottom. Attach to lid with piping gel.
Step 6Attach confetti gumballs to egg and dispenser with piping gel.
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