How to Make Cast Sugar Easter Eggs with Edible Papers - Part 2 (Assembly)
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- Опубликовано: 12 сен 2024
- Another egg-citing project for Easter! As promised last week, in this week's video, I show how to assemble and mount the 3-D cast sugar egg that we previously decorated with edible papers. You also have the option of not mounting it on a sugar pedestal - the eggs look beautiful with the halves simply "glued" together and then nestled in Easter baskets.
NOTES:
(1) Cast sugar dries quite hard, so this project - though theoretically completely edible - is primarily decorative.
(2) RUclips is phasing out the form of annotations (links to videos) that you've seen in my past videos. They've introduced a new way for linking off to related videos and sites called "cards" - and I've launched cards in this video. If you look under the "i" in the upper right corner of the video, you'll be able to find all of my quick links to the most important videos, tutorials, and other info related to this video. Additional related links can still be found in my video descriptions.
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RELATED LINKS:
Cast Sugar Easter Eggs with Edible Papers - Part 1 video (The Outsides): tinyurl.com/naa...
Cast Sugar 101 - Part 1 video (How to Cast Sugar): tinyurl.com/n9s...
Cast Sugar 101 - Part 2 video (How to Repurpose Leftover Cast Sugar):
tinyurl.com/m4r...
Wilton Egg Molds source: tinyurl.com/357... NOTE: I believe these molds (the ones I used in the video) are no longer in production, but here is a suitable alternative: www.kitchenkraf...
Mini Tart Molds source (perfect size for egg pedestals): tinyurl.com/qee...
Preferred Fondant brand/source for ribbon work/mount insert (Satin Ice, as it dries quickly and quite rigid): tinyurl.com/kyf...
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CREDITS:
Music by: Kevin MacLeod, www.incompetech...
the amount of patience you have exceeds mine ten-fold
Julia, I'm in constant awe watching your videos. It never ceases to amaze me the work you come up with. Beautiful. A fan from eastern Canada!
Love it! Thanks for sharing! You are tremendous!
Is there a reason you do not cut a hole on the base fondant to have a little place for the egg to sit so it is in place more securely
Been waiting for this video and I love it. Love your talent
Whooohooo, been waiting for part 2 :) thanks!
I don't know if I like ANYONE enough to make something like that. This is what happens when you get art confused with food.
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10th comment !!!!!!
Pretty, though not particularly appetizing. Doesn't it defeat the purpose of making something out of food if no one wants to eat it?
***** I want to toss in my two cents here and its worth only about two cents I suppose but 45 years ago when I was a girl, my Catholic Italian mother used to somehow produce 3 of these remarkable eggs for me and my two sisters at Easter every year. She hadn't made them, but very obviously they had been bought at some remarkable shop or bakery. Typically the egg was mounted in a position laying on its side and we would peer into them to see various scenes. Each of the three she gave us was unique to the other two, so we passed them around in awe at the artwork. Often they contained a full pastoral scene depicting a church and fences with grazing animals or sometimes there was a shepherd leading his sheep. Once there was a carriage with horses inside on the way to the church, each spoke of the wheel formed magnificently and with the most minute and perfect detail. They always amazed us and we spent great numbers of hours peering into our eggs and studying the details of the delicate frosting or minute cast figures of sugar. There were times too that we puzzled over the figures inside because although made with skill they were tiny, so occasionally a figure was not perfect to convey what it actually was. My favorite were always the sheep done likely in meringue because they looked rather fluffy and airy, and quite a scene could be stuffed inside one of those eggs. The shell of the eggs were perhaps only a couple of millimeters thick. But it was artwork and it held religious significance as well with the portrayal of the churches or shepherd and flock. They lasted for approximately a year which was just right as that was when mom would bring us new ones. We didn't have air conditioning and occasionally when a summer was hot and humid they would collapse or the dyes would congeal in spots and the sugar would absorb moisture from the air. Occasionally an ant was seen carrying one of the sheep away...lol. Now I can laugh at it. Then it was rather terrifying...lol. Any ant involved with theft of a sheep got a death sentence for sure! But my mother always bade us to be very careful with the eggs as they were very fragile! We were never told to not eat them. We never needed to be told that. They were very simply perfect treasures significant to us because of the notes of faith. I do wonder what the cultural heritage of this delightful tradition was. My mother was Italian and Austrian, though that may not have been a factor at all since she liked such beautiful and delicate things.
It was delightful to watch Julia's take on creating one, just as lovely with a much more modern flair. It came out beautifully Julia! Such perfect lovely pastel colors playing off each other and splashed dramatically with the dark green leaves. And those tiny dots of blue... perfect!... added just the right "pop" to the project. Fantastic job as always!
***** Please see my response to Jade...
Do you know which culture these eggs come from?
DesiIoiIIopooiois
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