Edible Panoramic Easter Eggs
Panoramic sugar eggs were always a part of my Easter celebration growing up. It was just magical to me how the little scene got inside the egg. While sugar eggs would keep forever, I remember wishing I could eat it but didn’t for fear of a broken tooth. Now with edible panoramic Easter eggs, you can have your egg and eat it too! Making these eggs are not as hard as you think. I used egg molds I found at Sugarcraft and Wilton candy melts. Here’s how you do it:
In the microwave, soften the melts to a spreadable consistency. If they get too runny, let them sit for a few minutes to thicken a bit. Pour the candy melts into the egg mold and spread a layer with the back of a spoon. Adding more if necessary to build up the sides. Don’t worry if it keeps running to the bottom of the egg, wait for it to thicken then spread it up the sides. To speed the setting time, put it in the refrigerator for 5 minutes. Then carefully, flip the mold over and gently press out the egg. For the scene inside, I made a bunny that was part of the mold using white candy melts. I added an eye and color to his ears with edible food markers. Using Wilton tip 233 and green royal icing, I added grass to the base of the egg. To close the egg, I used candy melts. Making sure they weren’t too hot, so as not to melt the egg, I spread a thin amount around the rim of the egg and placed the second piece on top. Once that was set, I decorated with royal icing. The flowers on top were made with a flower mold and white candy melts, then dusted with petal dust.