This hard-cooked egg is heading up the avenue in style?with a tall top hat and a brilliant blue bow tie made of fondant. Match him up with Mrs. Easter Parade to create the perfect brunch buddies for your table!
Add 1/8 teaspoon Gum-Tex to 2 oz. fondant per egg. Tint 3/4 oz. blue, 1 oz. black, 1/4 oz. yellow, for each egg.
Roll out blue fondant 1/16 in. thick for bow tie. Cut two strips, 1/2 in. x 2 in.; shape into loops and attach ends with damp brush. Cut a strip, 1/2 in. x 1 in., for knot; pinch loop ends together and wrap around knot strip, securing with damp brush. Let dry on cornstarch-dusted board.
Shape a 1 in. diameter ball of blue fondant for base. Press down center. Attach hard-cooked egg with melted candy in cut disposable bag.
Attach candy eyeballs and bow tie with melted candy in cut disposable bag. Use black FoodWriter edible color marker to draw eyebrows.
Roll out black fondant 1/16 in. thick. Use wide end of tip 2A to cut circle; move up tip ¼ in. and cut out mouth. Attach to egg with melted candy in cut disposable bag. Reserve remaining black fondant.
Roll out reserved black fondant 1/8 in. thick. Use wide end of tip 2A to cut hat brim. Shape remaining black fondant into top of hat, 1 in. high, 7/8 in diameter at top, tapering to 5/8 in. diameter at bottom. Attach top to brim with melted candy in cut disposable bag.
Roll out yellow fondant 1/16 in. thick. Cut a strip, 1/4 in. x 1 in., for hat band. Attach to hat with melted candy in cut disposable bag.