Click To Mark Complete
Bake and cool mini cakes in silicone mold supported by cookie sheet.
Prepare for rolled fondant, icing smooth in buttercream and covering egg design.
For 2 treats, tint fondant as follows: 2 oz. blue, 2 oz. pink, 1/2 oz. orange, 1/4 oz. black. Roll out pink and blue 1/8 in. thick.
Cover mini cakes; smooth and trim away excess.
For each wing and tail, begin with a 3/4 in. ball of fondant. Shape into flattened teardrop; use small end of veining tool to score feathers. Attach using damp brush.
For beak, use fingers to shape an orange cone, 3/8 in. tall; attach. Roll cut black fondant 1/8 in. thick. Cut eyes using narrow end of tip 7; attach.
For 2 feet, begin with a 1/2 in. ball of fondant. Cut ball in half and shape each portion into a flattened oval. Use veining tool to indent toes. Cut 1 in. lengths of licorice. Push on feet and insert other end into cake.