Run the left over cake in a mixer to get fine even crumbs.
Add ganache to it and mix well.
Shape it in the size of a huge egg.
Refrigerate until firm.
Roll out the fondant and drape it over the egg.
Gently press it to the sides and slightly stretch to avoid wrinkle.
Bring all the excess fondant to the bottom and pinch off excess.
Place it on a board.
Mix together gold dust and vodka / any clear extract and with the help of a paint brush, paint the egg.
Allow it to dry completely.
Fill a bowl with chocolate vermicelli and sprinkles.
Lift the egg with a spatula and place it on the plate.
Serve.
