Masterclass fondant eggs
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- 50g unsalted butter, at room temperature
- 140g tube Silver Spoon Cakecraft Liquid Glucose
- 1/2 tsp good-quality vanilla extract
- 400g icing sugar
- Yellow food colouring
- 400g Asda Chosen by you Dark Chocolate (50% cocoa solids)
- Lolly or cake-pop sticks
- Potatoes, cut in half lengthways, to stand the lolly sticks in
Put the butter, glucose and vanilla extract in a bowl with 1 tsp water and mix with a wooden spoon.
Add the icing sugar gradually and mix to form a block of fondant icing.
Set aside a quarter of the icing and put the remainder in the fridge to chill. Add the yellow colouring a drop at a time until you’re happy with the colour. Divide into 9 pieces and roll into balls to make the yolks. Freeze for at least 30 minutes.
Divide the white icing into 9 pieces. Flatten out one piece and shape it around a yolk to make an egg shape. Repeat with the rest of the white icing and yolks. Stick a lolly stick into the end of each egg. Stand the eggs in egg boxes lined with cling film and freeze for at least 3 hours.
To coat the eggs, melt the chocolate in a bowl set over simmering water, making sure the bowl doesn’t touch the water. Remove from the heat. Hold an egg above the bowl and spoon over melted chocolate, turning the stick so the egg gets covered completely.
Stick the lolly stick in a potato half so it stands upright. Repeat for the other eggs, then chill in the fridge until the chocolate has set.
Tips: If you want your Easter eggs to fit into egg boxes or egg cups, make the icing egg slightly smaller than a real egg, to allow for the chocolate coating on top. It's essential to freeze the icing eggs for at least 3 hours once you've made them so that when you coat them with the chocolate it sets quickly. This stops the eggs losing their shape. To add a decorative touch to the eggs, sprinkle with multi-coloured sprinkles or chopped nuts immediately after coating with the melted chocolate (before it sets).