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Pure Egg-stravagance! Cake

With all these colorful egg cookies topping a round basket cake, this is Pure Egg-stravagance for your Easter feast! Pipe names or initials on the cookies so everyone can take a personal treat!


Difficulty: Somewhat Easy



Step 1

Several days in advance: Make fondant handle. Add 1 teaspoon Gum-Tex to 12 oz. white fondant. Roll 2 logs, 5/8 in. thick and 22 in. long; twist together.

Step 2

Brush cookie treat sticks with water and insert on each end. Curve to shape on cornstarch-dusted board and let dry. Also in advance: Make fondant leaves.

Step 3

Tint 8 oz. white fondant green; roll out 1/8 in. thick. Cut 50 leaves using medium Cut-Out.

Step 4

Score vein lines using straight-edge wheel from Cutter/Embosser; let dry on large flower formers dusted with cornstarch.

Step 5

Cut 30 cookies using egg cutter from set; bake and cool. Tint 4 oz. white fondant violet; roll out violet and pastel pink, yellow and blue fondant 1/8 in. thick.

Step 6

Cut egg shapes with cutter. Imprint designs on fondant using wheels of Cutter/Embosser for lines, small end of tip 190 for flowers and parts of mini crinkle cutters for various designs.

Step 7

Attach fondant to cookies with buttercream. Attach lollipop sticks to cookies with melted candy. Prepare 2-layer cake for rolled fondant.

Step 8

Cover cake and smooth with Fondant Smoother. Divide cake in 10ths; mark 2 in. down from top edge of cake between division marks.

Step 9

For swags, roll out pink fondant 1/8 in. thick and cut 4 x 3 in. pieces. Gather at ends to form folds; attach at division points with damp brush.

Step 10

Deepen folds using veining tool. Roll 1/2 in. balls of pink fondant and attach at division points with damp brush.

Step 11

For bottom border, roll 2 logs, 1/2 in. thick and 30 in. long. Twist together to make rope and attach to cake with damp brush.

Step 12

Insert egg cookies and handle in cake. Attach leaves around eggs with buttercream. Tie bow to handle.