Sugar Eggs
Serves: 6
Jolie Turcotte
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
52
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Carving Let the egg half stand at room temperature for about 2 minutes
2
Then hold it gently, and hollow it out with a melon baller or small spoon
3
For a view egg, start with the window
4
Much of the sugar will scoop out easily, but it hardens as it cools; you may need to scrape gently
5
For large eggs, the walls should be about a half inch thick; smaller eggs, quarter inch
6
The sugar you scoop out can be reused for another egg as long as you remove the hard bits
7
Inevitably, some eggs will break as you're working with them, so it's a good idea to make an extra half
8
Sanding To smooth the rough edges and help join the egg halves neatly, rub the eggs in a circular motion over sandpaper that has been placed in a baking pan to catch the sugar shavings
9
You can also use sandpaper to smooth opening of a view egg or to make a flat bottom so an egg can stand without toppling (if you plan to do this, leave the bottom a little thicker when hollowing out the egg
10
) Sugaring Glue superfine sugar to egg surface with an egg-white-and-water mixture
11
Dab powdered coloring into sugar to color it, or leave it plain
12
Then combine 2 egg whites with a few drops of water; beat with a fork until frothy
13
Working with half an egg at a time, paint whites onto egg with a soft paintbrush
14
Spoon sugar over wet egg whites, and gently shake off excess sugar
15
For plaid eggs, make stripes in 1 direction, and sugar them
16
Let dry, about 15 minutes
17
Then make stripes in other direction, painting over the first stripes
18
Hold finished half against other half; in order for design to match up, pipe dots of royal icing onto second half to mark where stripes begin
19
Flocking This technique incorporates royal icing and sanding sugar, which has a slightly larger, crystal-like grain
20
The icing can be tinted with liquid colors, the sugar with powdered coloring, or they can be left plain
21
Use a small round tip (#1 or #2) to pipe medium-stiff royal icing onto an egg, then spoon the sugar over it
22
Let dry; brush off excess
23
Joining To join halves, pipe royal icing onto one, and press another against it
24
Hold in place for a few seconds; let dry one hour
25
For egg ornaments, knot a piece of ribbon at its midpoint, and lay onto royal icing with the knot just inside one half of the egg and both ends of the ribbon sticking out
26
Dot royal icing onto the ribbon where the other half will join; press egg half into place
27
Let dry
28
Tie ribbon ends into a small bow or knot
29
Piping Flowers Different techniques create different flowers
30
The daffodil is piped onto a flower nail using a small rose tip (#101); the petals are pinched at the ends (dip your fingers in cornstarch first) for a daffodil shape
31
Let it dry
32
Use a #1 tip to pipe the flower centers
33
For the stem, insert tip of a cloth-covered wire into a #2 or #3 round tip, and squeeze the bag, forcing wire out and coating tip in icing
34
Adhere this to back of flower
35
For the leaves, insert a piece of curved wire into a leaf tip (#352), and pipe it out; the wire will be at center of leaf
36
Pipe the lilies of the valley with #80 tip directly onto a wire
37
The large green leaves are store-bought
38
Anchor leaves and flowers in gum paste
39
To crystallize edible flowers, thin an egg white or powdered egg whites with a bit of water
40
Hold the stem with your fingers or tweezers; coat with egg white uisng a small paintbrush, and sprinkle with superfine sugar
41
Put flower on a tray covered with wax paper, set in a warm, dry place to let dry
42
Working with Gum Paste This malleable, edible substance, available at baking –supply stores, can be formed into almost any decoration, and there are many tools to assist you
43
To make dogwood blossoms, for example, use a pastry brush to dust a smooth work surface with cornstarch, then roll out the gum paste paper thin
44
Cut it with a dogwood-shaped cutter
45
Place the flower shape on foam pad; use a balling tool to shape petals
46
Let flower dry on parchment; brush on powdered colors
47
Combine ingredients with electric mixer; beat with paddle attachment on low until fluffy, 7 to 8 minutes
48
Thin with water if necessary for desired stiffness
49
Stir before using; if not using immediately, cover bowl with damp towel
50
Yield: about 3 cups
51
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