Tint 1/2 oz. each violet and green fondant, 1/4 oz. fondant violet.
Roll out green fondant 1/8 in. thick, use smallest cutter from Cut-Outs to cut seven leaves for base. Attach around bottom of egg for base with piping gel.
Cut 3 stems, 3/4 in. long x 1/8 in. wide and attach with piping gel between every 2 or 3 leaves.
Roll out violet fondant 1/16 in. thick. Use tulip cutter to cut three tulips. Attach tulips with stems on to egg with piping gel. Cut out three additional three tulips, cut each diagonal in two pieces, and attach to original fondant tulips on egg with piping gel. Roll out light violet fondant 1/16 in. thick and cut three tulips. Cut center petal of light violet tulips and attach to center of tulips with piping gel.
Lightly dust tulips with Pear Dust. Draw veins on leaves with light green FoodWriter® edible color marker