If you remember the Easter chicks from last year you’ll know I have a thing for turning a Creme Eggs into something else for Easter, this year it’s lambs!
Ingredients:
Creme Egg
Sugarpaste; white, peach/flesh/pink, black plus green and pink for flowers and leaves
Use ready coloured or colour your own using gel paste colours
Black edible ink icing pen
Pink lustre dust and soft paintbrush
Royal icing
Piping bag and no. 2 piping tip
Small blossom plunger cutter
(Equipment links to The Pink Whisk Shop)
Directions:
Click Here for the tutorial.
Source: thepinkwhisk.co.uk
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