Scrape excess sugar off by sections and dump back into bowl. Keep bowl covered at all times with damp cloth.

Cover with waxed paper and cardboard. Turn upside down.

Remove mold by lifting straight up.

Cut off end of egg with knife

Fold waxed paper up again cut end.

Place piece of thin cardboard against waxed paper and prop in place.

After 1 hour, remove cardboard and waxed paper and test with pin around edge of cut end. If sugar is hard 1/4-inch away from edge, dig soft sugar away form the hardened edge, using a pin or spoon.

Using tissue or soft towel, turn egg over carefully and let dry.

Scoop soft sugar out from center of egg, using small spoon.

Using Royal Icing as glue, make a scene in bottom half of egg, using candy and miniatures from craft shops.

Stick halves together with Royal Icing and decorate.