FoodWriter™ …
Sheep Peeping Easter Eggs
Make it a wild and wooly Easter party with this super-baaad hard-cooked egg. With a marshmallow-covered shell and a cute fondant face, he’s shear joy for you and your guests.
Ingredients:
- Hard Cooked Eggs
- mini marshmallows
- White Ready-To-Use Rolled Fondant (1 oz. makes 1 egg)Easy-Add White Ready-To-Use Rolled Fondant Add to shopping list White Ready-To-Use Rolled Fondant
- Easy-Add Brown Icing Color Add to shopping list Brown Icing Color
- Easy-Add Copper Icing Color Add to shopping list Copper Icing Color
- Easy-Add Piping Gel Add to shopping list Piping Gel
- Easy-Add Flowerful Medley 6-Mix Sprinkle Assortment Add to shopping list Flowerful Medley 6-Mix Sprinkle Assortment
- Easy-Add FoodWriter™ Fine Tip Primary Colors Edible Color Markers Add to shopping list FoodWriter™ Fine Tip Primary Colors Edible Color Markers
Makes:
Each egg serves one.
Techniques Used:
Tools:
- Easy-Add Brush Set Add to shopping list Brush Set
- Scissors
- Plastic ruler
Instructions:
Step 1
Tint 1 oz. fondant brown for each egg.Step 2
Roll a brown fondant teardrop for head, 1 3/8 in. x 7/8 in. wide, tapering to 1/2 in. at top. Attach to egg with piping gel.Step 3
Roll four brown fondant logs for feet, 3/8 in. diameter x 1/2 in. long; flatten slightly on long side. Attach to egg with piping gel.Step 4
Use scissors to trim off 1/3 from mini marshmallows. Attach around egg with piping gel, leaving tummy area open.Step 5
Attach two white confetti sprinkles for eyes with piping gel.Step 6
Draw pupils and nose with black FoodWriter edible color marker.Step 7
Use scissors to cut two teardrop-shaped marshmallow pieces for ears. Attach to head with piping gel.
*Combine Brown with Copper for brown shade shown.
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