Prep
30 minsBake
N/AServes
6Difficulty
Easy About
Make your Easter Egg hunt much more personal and put your loved ones' names on their eggs!
Beat the Tate & Lyle Icing Sugar and water together with a hand whisk. Remember that you need a medium consistency so that the icing will flow out of the piping bag and nozzle in a smooth way. It also needs to retain its shape so that your names don’t start to run. Don’t be afraid to mix and dilute a bit (with more water or more Tate & Lyle Icing Sugar) until you get it right.
It is always a good idea to do a few sample piped letters on a piece of baking parchment to check the consistency of the icing before you start work on the chocolate eggs.
When you are ready, perch the unwrapped chocolate eggs in a mug or bowl (depending on their size) to keep them stable. Carefully pipe your icing letters directly on to the chocolate.
Lie the eggs down to dry (you can prop them in place with clean tea towels), then wrap in cellophane and add an Easter ribbon!
TOP TIP
If you're feeling fancy, add some food colouring to the icing or practice a little white chocolate work.
Ingredients – 3 items
1
Fairtrade Tate & Lyle Icing Sugar
Water
Mini easter eggs
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Why not bake something special, like this Plum Hazelnut Crumble Tart? Made with Tate & Lyle Unrefined Demerara Sugar, it’s rich, golden, and finished with a deliciously crunchy crumble topping. A true treat for plum lovers!
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