Decorative Easter Egg Recipe

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Decorative Easter Egg
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Ingredients
25
Count
Nutrition
3566
Calories
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Ingredients:

  • materials needed::
  • ingrededients for egg and icing recipe (see below)
  • 5-inch egg mold (see shopping information)
  • serrated knife
  • pastry or plastic bags
  • pastry tips-star #21, round #12, petal #13 and leaf #67
  • 2 tbsp 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
  • egg::
  • 3 tbsp water
  • yellow and green liquid food coloring
  • 4-1/2 cups sugar
  • icing::
  • 2 tbsp plus 1 tsp water
  • 1-1/2 cups confectioners' sugar
  • 3-1/2 tsp meringue powder
  • red, blue and green liquid food coloring

Directions:

  1. Directions: Prepare egg and icing according
  2. To the recipe below.
  3. 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.
  4. 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
  5. 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,
  6. For 1-1/2 hours.
  7. 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.
  8. Place egg shells dome side up on an ungreased baking sheet. Bake at 200° for 20 minutes or until dried.
  9. 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.
  10. 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.
  11. 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.
  12. 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
  13. With edges matching.
  14. Zigzags: Cut a small hole in the corner
  15. 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.
  16. Roses: If you are using store-bought candy roses, refer to photo for position and attach roses to top of egg using a
  17. Dab of icing.
  18. 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
  19. Icing. Holding the bag straight up, pipe a dome-shaped mound of icing on the flower nail. See Fig. 1a.
  20. 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.
  21. 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.
  22. 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.
  23. Gently slide the ends of scissors underneath rose and remove it from nail. Referring to photo for position, place rose on top of egg.
  24. In same way, make two more roses and add them to top of egg.
  25. 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.
  26. FINISHING: Arrange Easter grass on cake plate. Place egg in center of plate. Arrange jelly beans around egg. Yield: 1 EGG.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3565.77 Kcal (14929 kJ)
Calories from fat 49.91 Kcal
% Daily Value*
Total Fat 5.55g 9%
Cholesterol 9.15mg 3%
Sodium 59.59mg 2%
Potassium 64.74mg 1%
Total Carbs 903.13g 301%
Sugars 877.6g 3510%
Dietary Fiber 0.9g 4%
Protein 0.99g 2%
Vitamin C 0.8mg 1%
Iron 0.4mg 2%
Calcium 16.3mg 2%
Amount Per 100 g
Calories 357.95 Kcal (1499 kJ)
Calories from fat 5.01 Kcal
% Daily Value*
Total Fat 0.56g 9%
Cholesterol 0.92mg 3%
Sodium 5.98mg 2%
Potassium 6.5mg 1%
Total Carbs 90.66g 301%
Sugars 88.1g 3510%
Dietary Fiber 0.09g 4%
Protein 0.1g 2%
Vitamin C 0.1mg 1%
Calcium 1.6mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 71.6
    Points
  • 99
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

Bad Points

  • High in Sugar

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