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Easter Egg-Topped Cake Zoom

Easter Egg-Topped Cake


This egg-topped cake is really egg-ceptional to serve at Easter. Use the Wilton Egg Comfort-Grip Cutter to cut the egg shapes.
Makes: Cake serves 20.
Skill Level: None

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Step 1

One week in advance make fondant eggs. Tint 4 oz. fondant each rose, green, blue and violet. Knead in 1/8 teaspoon of Gum-Tex into each color. Use fondant roller with orange guide rings to roll out fondant 1/8 in. thick.

Cut three eggs from each color of fondant. Use wide end of tip 6 to cut out seven circles 1/4 in. from edge and 1/4 in. apart. Save cutouts. Place eggs on cornstarch-covered cake boards. Place different colored cutouts in each egg; reserve remaining cutouts. Let dry overnight.

Step 2

Bake cake. Prepare batter following recipe directions. Bake and cool. Place on a foil-wrapped cake circle . Prepare buttercream icing following recipe directions. Tint small portion yellow; reserve majority white. Use spatula and white icing to prepare cake for rolled fondant by lightly icing.

Tint 24 oz. fondant yellow. Cover cake with fondant .
Step 3

Make egg topper. Use knife to cut dowel rod to 5 1/2 in. high. Insert into center of cake and cover exposed piece with yellow fondant. Roll a 3/4 in. ball of yellow fondant and place on top of dowel rod.

Melt yellow Candy Melts candy according to package directions. Use melted yellow candy to attach eggs to dowel rod. Each egg should be approximately 2 in. apart at their farthest point.

Step 4

Decorate cake. Use yellow icing to attach cutouts to side of cake. Use tip 6 and yellow icing to pipe bead bottom border.

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Violet Icing Color ((Combine Violet with Rose for violet shown))

Golden Yellow Icing Color ((Combine Lemon Yellow with Golden Yellow for yellow shown))

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The bead shape makes impressive borders outlines and accents on letters and designs; also a cute trim on clothing and gingerbread houses. The basis for making piped hearts and figure piping.

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