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Mr. Easter Parade Egg

This hard-cooked egg is heading up the avenue in style—with a tall top hat and a brilliant blue bow tie made of fondant. Match him up with Mrs. Easter Parade to create the perfect brunch buddies for your table!

Difficulty: No Reviews



Instructions:

Step 1

Add 1/8 teaspoon Gum-Tex to 2 oz. fondant per egg. Tint 3/4 oz. blue, 1 oz. black, 1/4 oz. yellow, for each egg.

Step 2

Roll out blue fondant 1/16 in. thick for bow tie. Cut two strips, 1/2 in. x 2 in.; shape into loops and attach ends with damp brush. Cut a strip, 1/2 in. x 1 in., for knot; pinch loop ends together and wrap around knot strip, securing with damp brush. Let dry on cornstarch-dusted board.

Step 3

Shape a 1 in. diameter ball of blue fondant for base. Press down center. Attach hard-cooked egg with melted candy in cut disposable bag.

Step 4

Attach candy eyeballs and bow tie with melted candy in cut disposable bag. Use black FoodWriter edible color marker to draw eyebrows.

Step 5

Roll out black fondant 1/16 in. thick. Use wide end of tip 2A to cut circle; move up tip ¼ in. and cut out mouth. Attach to egg with melted candy in cut disposable bag. Reserve remaining black fondant.

Step 6

Roll out reserved black fondant 1/8 in. thick. Use wide end of tip 2A to cut hat brim. Shape remaining black fondant into top of hat, 1 in. high, 7/8 in diameter at top, tapering to 5/8 in. diameter at bottom. Attach top to brim with melted candy in cut disposable bag.

Step 7

Roll out yellow fondant 1/16 in. thick. Cut a strip, 1/4 in. x 1 in., for hat band. Attach to hat with melted candy in cut disposable bag.