Iced Easter eggs with crystallised flowers

Personalise a chocolate Easter egg with delicate, floral decorations, and give as a gorgeous gift

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Nutrition (per portion)

Calories--
Total Fat--

Saturated Fat

--
Total Carbohydrate--

Sugars

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Iced chocolate Easter egg - Easter recipes - food - allaboutyou.com

Ingredients

U.S. U.K. Conversion chart



EASTER PACE EGGS RECIPE
MORE EASTER BAKING IDEAS
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  • chocolate Easter egg
  • royal icing mix
  • natural food colourings, such as Queen
  • crystallised flowers – make your own with our CRYSTALLISED FLOWERS RECIPE or buy ready-made ones

You will also need

  • cup in which to sit your egg during icing
  • bowls and spoons
  • piping bags – disposable plastic ones or a piping set with a fine nozzle
  • scissors
  • ribbon
  • Cellophane and extra ribbon to giftwrap

Method

  1. Make the icing according to the packet instructions, beating it well until it has a thick toothpaste-like consistency. Divide this into several bowls, then stir through your food colourings, adding a few drops at a time until you’re happy.
  2. Spoon the icing into piping bags, squeezing it toward the tips. Turn over the top corners of the bag so the icing cannot run out.
  3. If you are using disposable bags, cut off one corner to create a fine hole. Practise by squeezing a trail of icing onto a worktop until you feel confident to start piping.
  4. Tie a piece of ribbon in a bow around the middle of your egg. In the visible areas, ice leaves, tendrils, spots and zigzags – or personalise it with the recipient’s initials or name. Add crystallised flowers by using spots of icing as glue and pressing the blooms in position. Leave to set in a cool dry place – but not the fridge as the icing may run.
  5. When your egg is ready, wrap it in Cellophane and tie with a ribbon, or put it back into its original packaging.

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Tips & techniques

Don’t decorate your eggs more than four days in advance as icing becomes fragile and may chip off

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