Have you ever made Panoramic Sugar Easter Eggs? My mom and I had so much fun posting about the candy bar trains we used to make at Christmas that we thought we would share these super fun Panoramic Sugar Eggs too. They are a bit time-consuming, and pretty fragile, but the end result is so sweet, it makes the work worth it. Make sure you read through before you decide to make them as you really need to make them a day or two ahead of time to make sure they set up and harden as much as possible. Or you can pull a Sharon and read through the post halfway and then try to make them and not give yourself enough time…that’s how most of the new recipes I try work out…
These do take a few special items so you will want to make sure you give yourself plenty of time. You need the sugar egg mold like this one here. I bought mine on Amazon and since I have prime it showed up really quickly. My mom picked some larger ones up from the local cake supply store. You will also need some miniatures to create your little scene with inside the egg. I am super lucky that I have my mom’s vintage miniatures to use. I’ve looked at my local craft stores and also online and they are really hard to come by. I pick them up whenever I see any that might work for the candy bar trains or these sugar eggs. And yes, some people make these panoramic eggs standing up and cutting out the center. That is crazy hard and we didn’t want to attempt that.
My mom did not keep her sugar egg instructions so she searched around online to refresh her memory of how to make the sugar. She used this post as a guide. First you make the sugar by mixing 6 cups super fine sugar (or put regular sugar in a food processor for a minute), 3 tablespoons of water and we used a touch of food coloring because I thought it would be really cute. As you may notice, the finished eggs are white sugar. That’s because my mom made the larger white eggs a few days prior so they would be ready when I needed to take the pictures. But I think I kind of adore the pink sugar and would love to make some like that as well! Once you get the sugar mixture ready, you press it in to your egg mold. And you really press it making sure it is packed really tight. After you are done compacting the sugar, use a butter knife to level the egg. It is best to do one half of the egg at a time because they are really fragile at this point and if you flop the other side out and don’t catch it correctly it will crumble.
Hurry! Quick! While it is still soft, you want to cut the flat edge off that will be the front window to the panoramic egg. And dig out a little section which will help you get started scooping out the middle later. And then you wait. For about 2 hours.
After two hours, the center will still be a bit soft but the outer shell will be harder. Using a spoon, you need to scoop out the middle, leaving enough around the outside so that it doesn’t collapse. Do a little at a time. Be extra careful near the front section, which you previously cut flat. It will be harder than the center and you may need to use a little pick or tooth pick to help get through it. A spoon might be a little too much force.
So the egg on the right is scooped out and the other side is not. If you wait too long, you won’t be able to scoop it out and then you will have a solid sugar egg which I think would still look pretty cool, especially if you didn’t cut off the flat edge on the front. Once it is all scooped out, let the eggs sit to harden for a day or more.
Once the eggs are hard, you can start getting really creative with them. You will need miniatures, royal icing in various colors and bright candies to decorate with. These chocolate covered sunflower seeds are super cute and look like little Easter eggs!
My mom used to do a lot of cake decorating so she has a ton of decorative icing tips that I get to use for these fun food crafts. Here we made grass using green royal icing. The royal icing works as the glue to hold in the scene inside the eggs.
And then the fun begins of decorating the outside. I don’t have any experience with cake decorating so I got really sweaty when my mom suggested that I do this part. Just practice a few times on a paper towel first and get the technique down. This little flower was super simple with the flower tip. The icing hides the seem in the sugar and makes it look cuter.
When my kids got home from school and saw these they totally freaked out. Well, they immediately asked if they could eat them and then they told me how cool they thought these were. This project is not quite as kid friendly as the candy bar trains were but I can certainly see older kids wanting to help with these. And making funny little scenes to go inside.
I wouldn’t suggest eating these as it is straight sugar and royal icing (which is pretty much sugar). These would be perfect for your Easter table or even as a spring centerpiece. Have you ever made these before? A BIG thank you to my mom for indulging me in this post and helping me to make the sugar eggs!
You can find a recipe for royal icing in my candy bar train post!
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