|Written by grannygoodearth|
When I was growing up, I received a wonderful sugar Easter egg every spring from my grandmother. Back then, she was able to buy one at a favorite candy store in Chicago. Each egg was beautifully decorated on the outside, but it was what was inside that was the surprise. Â A peek through the tiny icing trimmed window that was cut into the egg revealed bunnies one year, chicks the next and when I was 8 years old, a tiny miniature bicycle: that was the year I learned to ride without training wheels!
Years have passed and the candy store is gone but in 1971, my mother discovered a recipe to make these wonderful eggs and for the first time in many years, I was given another sugar egg. This time it had a tiny bride and groom inside to commemorate the year of my wedding. Since then, I have become the maker of the panoramic sugar Easter eggs. They really aren't hard to make, although un-molding your first one might be a bit scary.
Your biggest challenge will be finding just the right things to put inside your panoramic sugar Easter egg...but, oh, the fun! Soccer balls and pictures of the Jonas brothers sometimes replace the traditional bunnies and jelly eggs but I promise you that whatever you choose, your panoramic sugar Easter egg will elicit â€śooh's and ah'sâ€ť. The lucky recipients of your creations will treasure them just as if they were the royal Easter Eggs belonging to the Czar of Russia!
You Will Need:
3 cups of sugar 1 egg white *This will make enough sugar mixture to make 2 sugar eggs using a plastic egg form about 5 inches long and 3 Â˝ inches wide. Large or medium plastic eggs (these can be purchased at your local dollar store)
For the icing:
1 egg white 1/8 teaspoon of cream of tartar 1 Âľ cups of confectioner's sugar Food coloring of your choice
To make the icing:Â Beat the egg white and cream of tartar until foamy; gradually beat in 1 Â˝ cups of confectioner's sugar. Tint icing to desired shade. Add enough additional sugar so that the icing holds shape when piped from decorating tube.
Put the sugar and egg white into a large bowl. Mix very well with your hands. Pack the sugar mixture into the bottom half of the plastic egg form. Level the top with a metal spatula.
To make the â€świndowâ€ť, cut across the tip of the form, about Â˝ inch from the end. Scoop out the sugar mixture from this area. Carefully scoop out the remaining sugar mixture in the form, leaving a sugar shell ÂĽ to Âľ inch thick.
You can use the discarded sugar mixture for another egg. Smooth the window and the rim of the egg. Un-mold the sugar shell on a baking sheet. (If the shell breaks, sweep up the mixture and re-pack the mold.) Repeat the process so that you have a top and bottom shell for your egg.
Bake the sugar shell in a pre-heated 200 degree oven for 10 minutes. Remove and carefully invert.
Scrape all loose sugar from inside of the shell. Return to the oven; bake 10 minutes longer.
Cool completely before putting the two halves together to make your sugar egg. When the egg has cooled, you are ready to create your panoramic sugar Easter egg!
In one egg half, place colored grass, candy, and figures or whatever you choose to make an imaginative scene. You can use icing to (see recipe above) to attach items to the egg shell.
Pipe icing around the rim using a decorating tube and tip. Place the the top half of the egg in place. Don't worry if the two halves don't match perfectly. The icing trim will cover any discrepancies.
Pipe icing around the outside seam of the egg and the window. Add additional icing trim and flowers as desired. (I've provided a sample of different types of panoramic sugar Easter eggs including ones that were made into jewelry boxes.)
The icing should harden in about an hour and be ready for viewing!
Store completed eggs in a dry, cool environment. Large tin containers are perfect for storing the panoramic sugar Easter eggs year round. (These eggs can last for decades if stored properly.)