Tint 1 in. ball of fondant yellow and 3/4 in. ball of fondant pink. Reserve 3/4 in. ball fondant white. Attach all fondant pieces to egg using brush and piping gel.
Roll out yellow fondant 1/16 in. thick. Cut a strip, 6 in. x 3/4 in., using wavy wheel on cutter/embosser. Scallop both side edges. Brush back of strip with piping gel and wrap around egg. Lightly press sugar pearls into strip.
Punch out two yellow fondant flowers using punch and flowers chai border cutting insert. Attach to top and bottom of egg.
Roll yellow fondant into 3/4 in. ball. Thread ball on lollipop stick; secure with melted candy. Roll out pink fondant 1/16 in. thick. Punch out two pink fondant flowers using punch and flower chain border cutting insert. Attach pink flowers to top and bottom of yellow fondant ball.
Roll pink fondant into 1/4 in. ball; attach to top of egg.
Roll pink fondant into 3/8 in. ball; attach to top of lollipop stick with melted candy. Flatten top of ball. Attach top of stick to bottom of egg with melted candy.
Roll white fondant 1/16 in. thick. Punch out six flower chains using punch and flower chain border cutting insert and cut into individual flowers. Cut out pink fondant flower centers using narrow end of tip 8. Attach flower centers to flowers with piping gel. Attach flowers to egg with piping gel.