See Also: Candies
Sugar Egg Molding
2 cups superfine granulated sugar
4 teaspoons warm water
cardboard pieces cut slightly larger than molds
food colorings as desired
cornstarch for dusting
1 pound powdered sugar
3 tablespoons meringue powder
1 tablespoon lemon juice
1/2 teaspoon cream of tartar
2 1/2 oz. warm water
ombine sugar and water and mix by hand, kneading for about 1 minute until sugar is moistened and packs like wet sand. Keep coveed with a damp cloth.
Add food coloring to water before adding to sugar.
Dust molds lightly with cornstarch before each molding. Firmly pack sugar mixture into molds, forming a shell of equal thickness. Use your thumbs or the back of a spoon to press the sugar in smoothly and firmly. Hold mold up and look through plastic to check for cracks on outside surface. Cracked areas need to be packed firmer. Place cardboard over mold and turn upside down. Lift mild off carefully to release sugar shape. The peephole can be cut now. Use a knife, a spoon, or a small cookie cutter to make the peephold. Let dry 5 hours or place in a 200 degree oven for 5-10 minutes.
To decorate: Sift together all of the dry ingredients for the Royal Frosting, add liquid and beat at medium speed for 5-7 minutes. Make sure all utensils are grease free. Icing dries quickly so keep bowl covered with a damp cloth or plastic wrap at all times. Use the frosting to make grass, nests, lakes and animals for the inside scene. Small figures, flowers, candies, and etc. can be purchased to use for the inside scene. After your scene is complete, seal edges of the two egg halves together using Royal Frosting. Now make a decorative border around the seam and peephole using the frosting. Use it also to make decorations for the top of the egg. You can also personalize your egg by writing a name on top using your writing tip.
Recipe created 1998-04-04.
© 1996-2013 Dorothy McNett. All Rights Reserved.