WHAT'S ON OUR PLATE

WHAT'S ON OUR PLATE
WHAT'S ON OUR PLATE

Tracks guest post

Tracks guest post
TRACKS OF MY YEARS

Reading corner

Reading corner
READING CORNER

DIY Easter Eggs

This weekend My Three and Me have been really busy getting creative in the Kitchen. Yesterday we made yummy cupcakes and today we tried our hands at making some Easter Eggs by following the instructions found on the Hobbycraft Blog. If you'd like to try to make some Easter Eggs of you own then you can follow our steps below:

You Will Need:

All the following items can be bought from Hobbycraft.
  • Easter Egg Mould
  • 1 pack Light Cocoa Candy Melts
  • 300g White Fondant Icing 
  • Edible Adhesive
  • Modelling Tool Set
  • Yellow Sparkle Sugar
  • Flower Cutter Set 
  • Non-Stick Parchment Paper 
  • Cotton Pad or Cotton wool
  • Gloves (to prevent fingerprints)
  • Angled Spatula 
  • Fondant 9” Rolling Pin 


How To Make:
  • Wash both halves of the Easter egg mould and dry. Using cotton wool or a cotton wool pad, gently rub the inside of the mould (this will give the egg a shine finish)
  • Melt the chocolate melts in a bowl over a pan of simmering water or in the microwave.
  • Line a baking tray with parchment paper.
  • Using a spoon add some of the melted chocolate into the mould and evenly apply a thick layer of the chocolate. Once all of the mould is covered place it upside down (this ensures the chocolate reaches the edges of the egg).
  • Pour the excess back into the bowl and scrape the edges using a spatula to clean the sides of the mould. 
  • Repeat on both moulds. Put the moulds in the fridge for 20 mins or until hardened.
  • Once each half is solid, gently flex the mould to release the egg. 
  • Heat a baking tray or flat large frying pan (wear gloves to prevent fingerprints). Once warm, place Easter eggs at the same time on the heated surface. (This will evenly flatten the edges)
  • Carefully pick up both halves and hold together until they stick - Wipe away any excess chocolate and leave the egg to set in the fridge for a few minutes.
  • Knead the white fondant until it's a suitable consistency and roll out to your desired thickness (around a 10p piece) using a fondant rolling pin (some fondant icing is ready to roll and doesn't need kneading)
  • Choose small cutters to make icing shapes and prints - we used butterfly and flower cutters but you could use any that you wish.
  • Using the cutters create as many shapes as you like.
  • You can decorate your fondant flowers and butterflies using Dab–N-Hold edible glue and edible glitters to give them a dash of colour.
  • Gently lift your fondant cut outs with a pallet knife and use either water or edible glue to secure them to your Easter egg.
  • Leave your egg for a little while to allow the fondant cut outs to stick on your egg.
  • Enjoy!

As you can see from our pictures our eggs were far from perfect - too much edible glue was used and the eggs didn't quite join together evenly - But they still looked and tasted great and because of the effort that went into them from the boys, they tasted even better to us and we thought that they were perfect! They have asked to make more eggs for their grandparents and cousins so hopefully, they will turn out slightly better now that we've had our practice run. But even if they don't I'm pretty sure that both my parents and matt's parents will appreciate them just as much as we did ours.

*We were sent the products need to create the Easter Eggs - all thoughts and opinions expressed are my own*