Tuesday, 13 March 2012
The decorated eggs can be made up to 1 week in advance, if stored in an airtight container in a cool dry place.
Here is a chance for the equipped cake decorator to be really creative. Use 250 g (9 oz) icing sugar and 1 large egg white to make the icing. Divide into bowls and add a few drops of food coloring to each. Using a petal nozzle, pipe your own flowers such as pretty daffodils on to non-stick paper, then peel off and fix on to the eggs.