Mini Easter Egg Cakes

Supplies:

1 – 16 oz. Store Bought Pound Cake
2 – 16 oz. Tubs of Store Bought Vanilla Icing (not whipped)
1 1/2 pounds White Fondant
Vodka or Clear Extract
Blue, Yellow and Pink Gel Paste
Egg Cookie Cutter (2 1/2″ Long)
Chevron Cake Stencil
Gold Luster Dust
Light Pink Cupcake Liners
Paintbrushes

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