TAKE A CRACK at crafting this sugar ary shell from CT’s cooks. It’s sure to make
Easter “eggstra” special! Our kitchen staff made the egg using a basic mold and piped icing. For additional holiday appeal, they filled their confection with green coconut “grass” and a purchased lamb figurine. If you have a bit of cake-decorating experience, you should have no problem creating the icing roses on top of the egg. Haven’t ever made roses? For an easier project, look for ready-made sugar flowers in the baking aisle of the grocery store.—Taste of Home Test Kitchen
Provided by: SmallRecipe.com
Total time: 60 minutes
Prep time: 60 minutes
Cook time: 0 minutes
Yield: 1 decorative egg.
|Ingredients for egg and icing recipe (see below)|
|5-inch egg mold (see shopping information)|
|Pastry or plastic bags|
|Pastry tips—star #21, round #12, petal #13 and leaf #67|
|2 tablespoons sweetened shredded coconut for grass inside|
|Plastic lamb (or a 1- x 1-1/2- x 1-3/4-inch decoration of your choice)|
|Flower nail (see note and shopping information)|
|Footed cake plate or serving plate|
|Green Easter grass|
|Store-bought sugar roses (optional—see note)|
|3 tablespoons water|
|Yellow and green liquid food coloring|
|4-1/2 cups sugar|
|2 tablespoons plus 1 teaspoon water|
|1-1/2 cups confectioners’ sugar|
|3-1/2 teaspoons meringue powder|
|Red, blue and green liquid food coloring|
- Directions: Prepare egg and icing according, to the recipe below., EGG: Combine 3 tablespoons of water and 10 drops of yellow food coloring in a small bowl. Mix well. Add sugar and beat for 1 minute or until combined. Set aside., Dust a work surface and the egg mold with cornstarch. Firmly press sugar mixture into each egg half and level the top with an icing knife. Immediately unmold onto prepared work surface. Using, a serrated knife, cut 1-1/4 inches from the small end of each egg half without moving the cut piece away from each egg half. (This will help keep the egg halves intact.) Let pieces stand, uncovered,, for 1-1/2 hours., Using a serrated knife, carefully remove cut pieces and discard. Starting in the center of each half, gently scoop out the sugar, leaving a 1/4-inch shell. Discard the removed sugar. , Place egg shells dome side up on an ungreased baking sheet. Bake at 200° for 20 minutes or until dried., ICING: In a bowl, combine the confectioners’ sugar, meringue powder and remaining water. Beat on low speed for 7-10 minutes or until stiff peaks form. If you are not making your own icing roses, cover icing and set aside. , If you are making your own icing roses, place 1/3 cup of icing in a small bowl and tint purple with red and blue food coloring. Place 3 tablespoons of icing in another small bowl and tint green. Cover and set aside. Leave remaining icing white., DECORATIONS: Grass and lamb: For grass inside egg, place 2 tablespoons of coconut in a plastic bag and add 1-2 drops of green liquid food coloring. Shake until color is evenly distributed., Fill inside of bottom egg half with coconut grass and plastic lamb or a decoration of your choice. Spread a thin layer of white icing around edge of bottom shell and place top shell on bottom shell, with edges matching. , Zigzags: Cut a small hole in the corner, of a pastry or plastic bag. Insert star pastry tip #21 and add white icing. Referring to the photos for position and holding bag at a 45° angle, pipe zig – zags around the seam and window opening., Roses: If you are using store-bought candy roses, refer to photo for position and attach roses to top of egg using a, dab of icing., If you are making icing roses, cut a hole in the corner of a pastry or plastic bag. Insert round tip #12 and fill with purple, icing. Holding the bag straight up, pipe a dome-shaped mound of icing on the flower nail. See Fig. 1a., With petal tip #103 and purple frosting, hold pastry bag at a 45° angle, wide end of tip down. Turn nail and squeeze bag to form bud as shown in Fig. 1a., Holding pastry bag with narrow end farther away from the rose tip and turning the nail, pipe a row of three standing petals. See Fig. 1b., Pipe a second row of petals, holding the narrow tip end at a greater angle. Repeat for a third row as shown in Fig. 1c., Gently slide the ends of scissors underneath rose and remove it from nail. Referring to photo for position, place rose on top of egg., In same way, make two more roses and add them to top of egg., For leaves, cut a hole in the corner of a pastry or plastic bag. Insert leaf tip #67 and fill with green frosting. Pipe leaves around roses., FINISHING: Arrange Easter grass on cake plate. Place egg in center of plate. Arrange jelly beans around egg.
Calories , Fat , Cholesterol , Sodium , Carbohydrate , Fiber , Protein
This classic dessert remains a standout for its sophisticated yet mild flavor and its creamy texture. Ideally sized for a kids’ snack but worldly enough for a dinner party, it takes just 15 minutes of prep time and can be stored in the refrigerator, covered, for up to 3 days. (It’s even better the afternoon after you’ve made it.)
Provided by: SmallRecipe.com
Yield: Makes 6 servings
|2 cups whole milk|
|2 eggs (preferably free-range)|
|2 egg yolks|
|1/3 cup sugar|
|1 teaspoon vanilla extract|
|Freshly grated or ground nutmeg|
- 1. Preheat oven to 300°F.
- 2. Place six 4-ounce ovenproof cups (you can use ramekins, or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.
- 3. In a medium saucepan, bring the milk to a simmer over medium-low heat.
- 4. Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla.
- 5. Slowly pour the egg mixture into the simmering milk, whisking gently to combine.
- 6. Pour the mixture through a fine strainer into the cups (if the strainer clo
gs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.
- 7. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
- 8. Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes.
- 9. Let the custard cool in the water bath for about 2 hours before serving.
How do you make colored eggs with sugar water?
Place sugar in a large bowl and drizzle the colored water in a little at a time, mixing well with an electric mixer. Add more or less water to make a mixture that will hold together in your hand when you squeeze it. Make sure it is very well combined so you don’t get any dark spots on your finished egg.
How do you make a simple cake with sugar and eggs?
In a large bowl, whisk together the granulated and confectioners’ sugars so they’re evenly mixed. Pour the egg white into the sugars and begin stirring. At first, it will seem like there’s not enough liquid, but keep stirring.
How do you make a sugar egg shell?
Making the sugar egg shell is very simple and just requires sugar (regular is fine, but superfine sugar will make a more solid egg), water, and a little bit of food coloring if you choose to use it. Decorating and creating the panoramic scene can be as easy or complex as you desire.
How can I Make my sugar eggs thinner?
Tip: Once the egg is dry you won’t be able to make it thinner. Around the top edge of your sugar eggs, make a flat edge so that the two egg halves will sit flat together. After that, take a spoon and take a small scoop out of the front of your egg, on the top and bottom.