Show all posts3 1/2 cups of granulated sugar
1/2 cup powdered sugar
1 egg white, well beaten
Make sure you beat the egg well and mix the two sugars really well before you add the egg.
It should feel like damp sand when you are through blending.
Pack into your egg mold, I use cake molds, as I wanted a smaller egg, but Wilton has all sizes, so check them out. Then level them with a frosting knife and pack hard again.
Cover the mold with a plate, or other flat surface and quickly invert to unmold each egg. Remove the mold. If you use this particular mold, you will have to gently turn your eggs to face each other, smaller sides in.
Then cut about and inch and a half or so of the tip off and push them together. You want the outer shell to dry, while keeping the inner damp. Let dry about three hours or so.
Then scoop out the centers, leaving at least a quarter inch all the way around, then let dry ( upside down ) till completely dry.
If the edges on your egg are rough, you can use a bit of sandpaper to smooth them. Ok, Now we can decorate !!! Here is the recipe for the royal frosting I used. :8 cups powdered sugar
1 teaspoon cream of tartar
5 egg whites at room temperature
a variety of paste food coloring colors
Combine all the ingredients and beat at a high speed for 7-10 minutes , but do not over beat. The icing should be quite stiff and glossy looking. Add any food coloring during the last few minutes of the mixing. Paste coloring is better as it will not ruin the consistency of the icing. If the icing is not stiff enough, add more sugar. Mine was too stiff, so I added a few drops of water.
And Decorate !!! Add your decoration to the inside with icing "glue" and add icing to the rim as glue to hold the two halves together. It is better to let the assembled egg dry for an hour before adding the outer frosting.
I decided to do this tutorial today in honor of Miss Sandy's Spring Easter Parade Party at Quill Cottage, Go say Hi !!!
Hugs,
Rhea
