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Sunday, April 17, 2011
MOMtreprenuer Baker of the Day:
Sugar Baskets for Easter
*Round cereal bowl, 3 1/2-inch to 5-inch diameter are perfect sizes
* Recipe for Pressed Sugar
* Recipe for Royal Icing Glue
* Poster paper strips, 12-inches long by 1-inch wide for handles
* Ribbon, 1 1/2-inch wide, about 12-inches for a bow and 36-inches for the handle, a total of 48-inches of ribbon per basket
* Silk flowers, optional
* Hot glue
* Corn Starch
* Stiff piece of cardboard, 6-inch square works well
Recipe for Pressed Sugar
3 1/2 cups of granulated sugar (we love Domino’s)
1 large egg white, room temperature
Mix the sugar and egg white in a bowl and whisk until the egg white is thoroughly incorporated into the sugar. The sugar will look damp.
Recipe for Royal Icing Glue
2 large egg whites, room temperature
1 16-ounce box powdered sugar
1 tablespoon water
Beat egg whites and water until foamy. Add sugar and beat until fluffy with soft peaks. This recipe makes about 2 1/2 cups of icing. If it is not stiff enough, just add a little more sugar. If it is too stiff, add a little water, 1 teaspoon at a time. It dries quickly, so keep the icing covered with a damp cloth while you are working, and do not make too far ahead.
For the step-by-step directions to make the Sugar Baskets for Easter go to Pizzazzerie Entertain in Style.