Egg-ceptional

I'd crafted this sugar egg case for the weekend just past. Easter Sunday falls on 23 March 2008, so the last 2 sessions have been scheduled for the weekend prior, on 15 March 2008 and 16 March 2008 (for all inquiries, please call +65 6479 8442 or email shermaycs@yahoo.com.sg). Besides cupcakes and cookies, the session also covers sugar moulding. It being a Spring/Easter theme, there was no question as to the chosen shape of the cases!

Whilst planning for this, I had initially toyed with the idea of chocolate egg cases. In the end, I decided to go the sugar moulding route instead - chocolate eggs are aplenty at the shops come this time of the year, so if you are going to spend the time and effort making something from scratch, why not make it something unexpected? And despite appearances, sugar moulding is one aspect of sugar art that is actually very easy to do, and is based on ingredients readily found in the pantry.

I can't think of a more charming addition to the Easter basket, absolutely occasion-appropriate. And it's not just purely ornamental (while theoretically edible, I really wouldn't suggest it!), because it makes for the ultimate handmade bonbonniere - the perfect receptacle for holding your choice of sweets, candy or chocolates. Me? I'm partial to sugar almonds, not least because they just so happen to be egg-shaped and come tinted in the most delicate of pastel washes.

The sugar egg case can be dyed any colour you fancy, and decorated any manner you please. The specimen here is edged with violet shells and topped with pansies, both piped from royal icing.

In terms of presentation, a nest is best...Pretty coloured raffia works a treat.