I am no craft queen, but that doesn’t stop me from channeling my inner Martha Stewart from time to time. Today was one of those times.
Our local mall sponsored an Easter egg decorating contest last weekend and the entries have been on display ever since. Today my daughter and I went to drool over the winners. When we were done wiping our chins we learned how to make some of the elaborate Easter eggs, including a spectacular sugar version that is created from just a few simple ingredients:
SUGAR EASTER EGGS
Ingredients:
4 teaspoons cold water
Food coloring
2 cups sugar
Royal icing
Plastic egg molds
Directions:
Preheat oven to 200 degrees.
Stir together the cold water and food coloring.
Combine sugar and colored water in a bowl; mixing well.
Pack sugar mixture firmly and evenly into 2 large half-egg molds. Scrape off any excess sugar mixture.
Invert eggs onto a baking sheet, and then remove molds.
Using a spatula, gently shave a flat edge on wide end of each egg to form a base to get the egg to stand upright.
Bake for 15 to 20 minutes or until eggs harden.
Remove from oven and allow to cool.
When eggs are cool scoop excess sugar from center of each egg half with a spoon, leaving a 1/2-inch border. Smooth edges with a spatula, then return to oven, and bake 10 to 15 minutes more.
Remove and allow to cool.
When cool, scoop out center of 1 egg half, all the way through to form an oval window. Smooth window edges with a spatula or spoon.
Invert both egg halves onto a baking sheet.
Pipe royal icing into egg half without window.
Then, pipe royal icing around inside rim of window, and gently place on top of other half, forming a whole egg.
Pipe a border around outside rim of window and seam of egg.
Let stand at least 1 hour to dry.
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