Playing with Food – Easter eggs and rolled fondant
18 de March de 2010
I wasn’t even thinking of Easter yet, but Xandoca (my chocolatier husband) started with some chocolate egg testing, while I was making some rolled fondant decorations for a cake.
I couldn’t help myself:
- I used rolled fondant for most part of the decorations. Gum paste, candy, sprinkles should do the trick as well.
- Try to make the decorations first, then put some rubber gloves on to glue them – that will avoid finger marks on the chocolate.
- To glue the parts, I used candy melts in the same color as the chocolate – I guess royal icing could be used, but I think the candy melts dry a lot faster, making the work easier.
- Use a small clean brush to apply only a little bit of the “glue” in the decoration, then fix it in the egg.
- Decorate each half of the egg separately – when everything is dry and fixed, glue the two halves together.
- To keep the egg in place while drying, make a “nest” with a very clean cloth.
- If making the decorations freehand is difficult for you, use your cookie cutters! Stars, flowers, hearts, polka dots, letters, they all would look cute decorating the eggs, don’t you think?