This hard-cooked egg?s all set for the big day, with a bright bow tie and perked-up ears made with a fondant/Gum-Tex? mix. Use colorful FoodWriter® edible color markers and candy eyeballs to finish this cute cottontail?s face.
Shape a 1 in. diameter ball of yellow fondant for base. Press down center. Attach egg with melted candy in cut disposable bag. Let set.
Add 1/8 teaspoon Gum-Tex to 2 oz. fondant per egg. Tint 1 oz. yellow, 1/4 oz. rose and reserve 3/4 oz. white for each egg.
For bow tie, roll out yellow fondant 1/16 in. thick. Use knife to cut two strips for loops, 1/2 in. x 2 in., and one strip for knot, 1/2 in. x 1 in. Attach loop ends with damp brush. Wrap around knot strip at center, securing with damp brush. Let dry.
For ears, roll out white fondant 1/16 in. thick. Use knife to cut two ears, 1 in. x 1 3/4 in. Roll out rose fondant 1/16 in. thick. Use knife to cut two inside ears, 1/2 in. x 1 1/2 in. Attach inside ears to ears with damp brush. Let dry.
For nose, roll a 1/4 in. rose ball. Attach nose, candy eyeballs, ears and bow tie with melted candy in cut disposable bag. Let set.
Draw whiskers and mouth with purple FoodWriter marker.