LIBBY'S® PUMPKIN (20)
FOOTBALL SNACKS (40)
EASY BAKING (29)
|EVERY FEW MINUTES|
MATERIALS NEEDED - SUGAR EGG:
5 c. granulated sugar
1 slightly beaten egg white
Hard plastic 6-inch egg mold with a flat bottom
Hard plastic mold for bunny figures (these can be purchased at craft shops)
2 or 3 pieces 8-inch square cardboard
Bowl, spoon, knife, spatula, damp cloth
3 egg whites
4 c. confectioners' sugar
1/2 tsp. cream of tartar
Electric mixer and bowl
Assorted decorator tips
Sm. candy pieces for "interior garden"
STEP ONE - PREPARING SUGAR MIXTURE:
Place 5 cups sugar and 1 slightly beaten egg white in a bowl. Mix by hand until the sugar feels like wet sand. The mixture should pack easily. Keep covered with a damp cloth if not used immediately.
STEP TWO - MAKING YOUR EGG:
Pack sugar mixture firmly into both halves of the plastic mold. Scrape off any excess sugar with a spatula so that the top is level. Place a piece of cardboard over the top and flip the mold upside down. Lift the mold away carefully and set aside. If you are using a plastic mold for figures to place inside your egg, make them with the sugar mixture you have left.
For the viewing hole, make a straight vertical cut 1 1/2 inches from the smaller end of the top and bottom halves of the egg. Leave the separated pieces in position rather than discarding them. This allows the egg to dry evenly, which will make hollowing out easier.
STEP THREE - DRYING AND PREPARING THE EGG FOR DECORATING:
Dry your egg in a preheated 200 degree oven for 3 to 6 minutes, or allow it to air dry for 2 to 3 hours. Also dry the small figures. These can be dried in the oven, but watch them to make sure they do not turn brown.
When the egg halves are dry, discard the small pieces from the end. Carefully lift each half and use a spoon to scoop out the insides until you have a shell that is 1/2 inch to 1/4 inch thick. Place the halves hollow side up on cardboard and allow them to dry again in a 200 degree oven for 1 to 2 minutes.
STEP FOUR - PREPARING THE ICING:
In a mixing bowl combine 3 egg whites, 4 cups confectioners' sugar and 1/2 teaspoon cream of tartar. Beat at high speed for 7 to 10 minutes. Divide the icing into separate portions and add desired food coloring.
STEP FIVE - DECORATING THE EGG:
Using assorted tips on your decorator bag (or wax paper funnels, if preferred), decorate the inside of the bottom portion of the sugar egg with icing to resemble grass, water, trees, etc - next place your figures and candy in the scene. If figures will not stand, place a dollop of icing behind them. Decorate the top portion of the egg with clouds or continue a tree from the bottom up onto the top.
STEP SIX - FINISHING YOUR PANORAMIC EGG:
Run a thin line of icing around the rim of the bottom half of the egg. Be careful not to use too much icing or it will flow out onto the outer and inner surface when the two halves are joined. Place the top half onto the bottom, matching front flat edges and side seams.
Decorate the seam and the front edge with icing.
Decorate the top of the egg with candy or flowers and leaves of icing.
To store your egg until Easter, place it in a paper bag, then put it in a cardboard box. Keep in the least humid area of the house.
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