Cake: Ice cake as smooth as possible with buttercream icing. Tint majority of fondant yellow and a small amount green, purple and pink. Cover egg cake with yellow fondant. Gently tilt cake from side to side to help get fondant under edges. Roll green fondant out and place whimsy swirl mat on top. Roll over once with rolling pin. Use pastry cutter to cut wavy edges on the green fondant. Use small amount of water to attach strip to cake. Roll pink and purple fondant as thin as possible and use plunger cutters to create small flowers. Attach to cake using small dots of buttercream. Tint small amount of buttercream pink and green. Use a #2 tip with pink icing to pipe tiny dots along the edge of both sides of the green strip. Use green buttercream and a #2 tip to pipe graduated dots all over egg.
Cookies: Use same cutter as used for baking cookies to cut out egg shaped fondant pieces. Attach to cookies with a thin layer of buttercream. Use a mini whimsy swirl mat (found in cookie cutter texture sets) to create the texture bands for cookies. Cut out egg shape and use pastry cutter to create a wavy edged strip in the middle. Attach strips to cookie with small amount of water. Decorate with flowers and buttercream the same as egg cake.