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Mrs. Easter Parade Easter Egg

When this hard-cooked egg marches at the front of the pack, there’s spring in her step! Her floral fondant bonnet and sugar pearl necklace are a match made in heaven for our Mr. Easter Egg design.

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Difficulty: No Reviews



Ingredients

Makes

Each egg serves 1.

Techniques Used

Instructions:

Step 1

Add 1/4 teaspoon Gum-Tex to 3 1/2 oz. fondant per egg. Tint 1/2 oz. brown, 1 oz. yellow, 1/2 oz. rose, 1/4 oz. violet, 1/4 oz. green and reserve 1 oz. white for each egg.

Step 2

Add a little shortening to rose fondant to soften. Use decorative press set with circle insert to make two logs 2 1/4 in. long, and one log 3 in. long. Shape into loops for top of hat. Brush ends with damp brush, and pinch together. Let dry on cornstarch-dusted board.

Step 3

Shape a 1 1/2 in. diameter ball of white fondant for base. Press down center. Attach egg and sugar pearls for necklace with melted candy in cut disposable bag. Let set.

Step 4

Roll out violet fondant 1/16 in. thick. Use smallest oval Cut-Out to cut five flower petals. Attach in overlapping fashion with melted candy in cut disposable bag. Roll a small white fondant ball for center; attach with melted candy.

Step 5

Roll out green fondant 1/16 in. thick. Use smallest leaf Cut-Out to cut two leaves. Score vein lines with edge of tapered spatula. Let dry on cornstarch-dusted board.

Step 6

Add a little shortening to brown fondant to soften. Use decorative press set with 3-hole insert to make hair. Use knife to cut to desired length; shape a curl for front strand. Attach to top of egg with melted candy.

Step 7

Roll out yellow fondant 1/16 in. thick. Use largest round Cut-Out to cut circle for hat brim; curl up edge. Attach to top of egg with melted candy. Shape a 1 in. yellow fondant ball into a 1 1/2 in. oval for top of hat. Flatten bottom and attach to hat brim with melted candy in cut disposable bag.

Step 8

Attach candy eyeballs with melted candy in cut disposable bag. Draw eyebrows using brown FoodWriter edible color marker, eye highlights using blue FoodWriter edible color marker and eyelashes using black FoodWriter edible color marker.

Step 9

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

Step 10

Attach leaves, flower and hat loops with melted candy in cut disposable bag