Ingredients and Supplies
- sugar cookie dough
- yellow, pink, purple and green rolled fondant
- blue, pink, purple and green sugarveil
Use a tall cake pan (we used an angel food pan) to bake cookie dough. Place cake pan on top of cookie dough and cut around edge. Place disk in bottom of cake pan. Roll cookie dough to 1/8" thickness and cut into strip slightly wider than height of cake pan. Press against inside of cake pan, pressing slightly over the top. Put slightly smaller cake pan inside to prevent dough from sliding down. Bake at 350 until light brown, allow to cool and trim edge if necessary. Remove from pan. Use same dough to cut out a few large egg cookies. Roll out yellow fondant. Roll over once with basketweave rolling pin. Cut into strip slightly wider than height of finished cookie base. Brush outside of cookie with piping gel or buttercream and attach yellow fondant, folding over top edge and cutting seam in back to completely cover cookie. Roll three pieces of yellow fondant into a thin log and braid pieces together (add tylose to fondant to increase strength). Place into handle shape and insert narrow dowel into each side. Allow to dry (may take a couple days). Gently place dowels into cookie. If basket will not be consumed, add extra strength by covering dowel and edge of cookie with royal icing. Roll out pink, purple and green fondant and impress each with a different texture. Cut out using same egg cookie cutter. Use buttercream to attach fondant to each cookie. Create bows for basket and egg cookies by using sugarveil. Mix and color the sugarveil and allow to set until workable. Cut into strips and form ribbons and bows.