Fabergé Candy Egg Tutorial

Treat your family to glamorously decorated chocolate eggs for your Easter table.

 

 

 

For this project you will need the following:

 

1 Candy coated chocolate egg

± 50 g (2 oz) grey modelling paste or chocolate paste (modelling chocolate)

15 ml (1 tbsp) grey royal icing

15 ml (1 tbsp) white royal icing

Siver dragees

Silver lustre dust

Clear alcohol or piping gel

 

Equipment:

 

Piping bags

Cutting mat

Non-stick rolling pin

Ateco Round Cutters available at amazon.com (International) or squires-shop.com (UK)

Wilton Fondant and Gum paste moulds: Baroque designs available at CAB Foods (RSA), amazon (USA) or Wilton (USA)

 

Method:

 

1)         Roll out the grey paste on a cutting mat. Use two cake boards to guide your rolling pin to roll the paste to an even thickness of about 1 cm (½ in.).

2)         Cut out a circle with a round cutter of about 3.5 cm (1⅓ in.) in diameter.

 

 

3)         Make an indent in the centre of the paste with your finger.

 

 

4)         Pipe a small drop of grey royal icing into the indent of the paste.

 

 

5)         Place the candy egg on top of the royal icing and place a container behind the egg to hold it upright. Leave the egg for a few hours to dry in an upright position.

 

 

6)         Press small pieces of paste into the silicone mould to make baroque designs.

 

 

7)         Set the baroque pieces aside to dry.

 

 

8)         Pipe grey royal icing onto the grey paste and attach silver dragees around the paste to make a glamorous stand for the egg.

 

 

9)         Pipe white royal icing onto the baroque paste pieces and attach them to the egg.

 

 

10)       Pipe lines of white royal icing over the top of the egg and attach silver dragees to the egg.

 

 

11)        Mix silver lustre dust with clear alcohol or piping gel and paint onto the baroque designs.

 

 

12)       To vary your eggs you could make gold decorations instead.

 

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