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Bake and cool cakes. Place on cooling grid over cookie sheet. Add 1 teaspoon of solid vegetable shortening to melted cocoa candy to achieve pouring consistency.
Cover cakes with melted cocoa candy. Refrigerate until firm. Cover with a second coat of candy; refrigerate until firm.
Tint portions of fondant rose, green, violet and yellow (combine Lemon Yellow with a little Golden Yellow for shade shown).
Roll out fondant 1/8 in. thick. With knife, cut strips 1/4 and 3/8 in. wide, long enough to cover eggs from side to side.
Cut various color fondant dots using narrow end of tip 12. Brush strips and dots with water; cover with colored sugar.
Brush back of strips and dots with water; position on eggs.