Embellished Chocolate Easter Eggs -video

Write a personalized Easter message on a hollow chocolate egg using a contrasting shade of melted chocolate.

Learn How to Embellish Chocolate Eggs

 From Martha Stewart

Silk-Dyed Eggs

One of our family Easter traditions is to dye eggs with pieces of old silk. I saw a cute little old lady show Martha how to do it a few years ago and I ran upstairs right then to steal a tie! It’s way cooler than those cups of neon liquid that end up all over your clothes, your furniture and your hands plus it gives you an excuse to rid a man’s closet of ugly ties.
I’m going to be short on words today because I have a ton of pictures to post! Let’s get started.
For full, printable directions: Click here.
And to see tons of tie-dyed eggs submitted by OBB readers, Click here!
Here’s the quick run-down:
You need 100% silk for this to work. Make sure to check the labels to make sure you’re not buying polyester, which can look similar. I grab old ties at the thrift store where they’re all under a buck. And remember: when it comes to ties, you may not want ugly ones on your man, but ugly ties do make pretty eggs! You could also use silk from an old blouse, a scarf, whatever.
I try to find an assortment of colors and patterns. Usually dark blues, purples, and reds work the best, but it’s fun to experiment with all kinds of things. The interesting thing is that you never know how much of the color and pattern will transfer to the eggs. Sometimes ties I think will be awesome really disappoint, and ones I didn’t think much of make the most beautiful eggs. Here’s the ties I picked up this year:

Usually it will tell you if it’s 100% silk right on the main label of the tie, but a lot of them don’t, and if that’s the case, check that little tiny end, it’s usually hiding there.

The first step is to deconstruct the tie. Snip the seams and remove the lining so you are just left with the silk. (And yes, this old Christian Dior Tie, which I love, was only 50 cents at the thrift store!)

Next you cut a piece large enough to cover an egg. Wrap the egg with the right side of the fabric making contact with the egg. The right side is the printed side, or the side that would be on the outside of the tie. You want to try to wrap the fabric as tight as you can without breaking the egg of course. The more direct contact the silk has with the egg shell the clearer the imprint of the pattern. Where there are folds in the fabric you’ll get kind of a swirly water color effect. I love those parts- it adds to the charm. Once wrapped, tie with a piece of string or a twisty tie. (Do yourself a favor and go with the twisty tie!)
A little thought: You’re going to use the largest part of the tie, at the bottom, and be left with the rest of it which might not be large enough to use again. What I do is take all of those pieces and just stitch them together on my sewing machine. It’s really fast and then I’m left with a brand new piece of silk to cut squares from. You can get a lot more use out of them that way and it’s fun to combine fabrics. Also, you can use a piece of silk more than once, but it loses a large amount of it’s potency after the first dye, so I always just toss the used pieces.

Looking at the picture below makes me happy. It just does. How cute are those little guys? They have no idea what’s comin’…

After the eggs are wrapped, you’re going to wrap them again with a light colored light weight piece of fabric. An old pillowcase or sheet is perfect. If you go to the thrift store to get ties, you may want to grab a pillowcase too. Otherwise you might get impatient at home and just take one from your kid’s room. Don’t tell my husband I did that.
Put all those little guys in a pot and cover them with water. Add 1/4 C vinegar and bring it to a boil. After about 20 minutes you can remove the eggs and set them in a colander or on a towel to dry and cool. Once they’re cool enough to handle you can remove the fabric.

This is my favorite part. I get so antsy waiting for them to cool. It’s always a surprise to see what went on in that little package. Below are some of my results. I have to say that the first one is probably my favorite egg of all the ones I’ve ever done. I can’t believe how clearly those flowers transferred and how bold the colors turned out. Incredible!

I absolutely love the cool stripy, swirly thing going on in this one

This is one of the disappointments I talked about. I was so excited for a green tie and I thought the pattern was cool (ya know, for an egg) but it turned out super light and muted. Still pretty though, kind of like water colors.




I almost didn’t buy this blue tie because it looked boring, but I’m glad I did. Remember: bad ties make good eggs!




So that’s that. Try this out and let me know how it goes. Everyone will wonder how on earth you did it! Just tell them you’re a genius.

Rub the eggs with a bit of oil on a paper towel to make them glossy and beautiful!
And if you do try it out, make sure to take some pictures and put them on our facebook page so we can all admire them!
Safety Note: A few people have asked about the dye transferring to the actual egg. Know that it is not food safe dye. Who knows where the silk came from our how it was colored. That being said, I have indeed eaten the eggs in years past and I’m still here, but to be on the safe you probably shouldn’t.
Using Blown Eggs: Thanks to the commenter who said the following: I ran into the floating blown egg problem when I tried my first test batch today. I placed a metal colander on top to hold them down they turned out great, you’ll just have to blow the water out once they’re cooled and unwrapped. The eggs turned out so nice, I’m really excited to make them with my family this weekend.
Again, here are the instructions.    http://www.ourbestbites.com/2009/03/silk-dyed-eggs-aka-tie-dyed/

Easter Basket Ideas

 1. Glittered Floral Egg Basket

Being blue has never felt so good. Especially since little presents, such as a vintage bluebird, are tucked inside these shimmering egg boxes.

Glittered Floral Egg Basket How-To

 2.Golden Easter Basket
Create an Easter basket display that resembles a pot of gold at the end of the rainbow. Metallic eggs, covered in varying shades of gold leaf sheets, were set atop a bed of spray-painted hay in a sponge-painted basket. For an elegant finishing touch, tie metallic vintage-ribbon bows on either side of the basket.

How to Make Metallic Eggs

 3.Flowered Easter Basket

Dress up a woven basket with silk flowers and leaves, and pare down buds to create a variety of sizes.

Flowered Easter Basket How-To

 4.Chocolate Bunnies and Pansies Basket 

When you're in the room with this extravagant brown basket, every fragrant breath is like a moment in a chocolate shop.

Chocolate Bunnies and Pansies Basket How-To

 5.Tulip Egg Basket

A tulip egg basket is the perfect addition to a spring table. When closed, the flowers evoke eggs.

Tulip Egg Basket How-To

 6.Metallic Polka-Dotted Eggs

This dramatic scene, featuring polka-dotted and beribboned shiny blown-out eggs, sets a new silver standard for Easter.

Metallic Polka-Dotted Eggs How-To

 7.Daffodils and Pom-Pom Chicks Basket

Set inside a rustic boat-shaped birch basket, this cheerful yellow hilltop vista is a breath of fresh air.

Daffodils and Pom-Pom Chicks Basket How-To

 8.Clover and Eggs Basket

This fanciful green meadow vignette seems a fitting home for a chocolate bunny.

Clover and Eggs Basket How-To

 9.Spring Bulb Arrangement
A spring bulb arrangement is a beautiful way to make the season come alive indoors.

How to Make a Spring Bulb Arrangement

 From Martha Stewart.

Chocolate Egg How-To

We used Valrhona dark chocolate in this recipe because it is relatively easy to temper; the temperatures that are listed apply specifically to this brand.
Chocolate Egg How-To1. Using a pin, poke a hole in the bottom of a large raw egg; insert the tip of a utility knife, and turn to open the hole slightly. Using a rotary drill fitted with a 3/8-inch bit, carefully widen the hole to at least 1/2 inch in diameter.
2. Insert pin into the hole to pierce and "stir" the yolk. Hold the egg, hole down, over a bowl, and blow air into the hole with a rubber ear syringe (the air will displace and expel the egg). Rinse out egg. Repeat to make 12 blown eggs (you may want to make extras in case some break).

3. Sterilize eggs: Submerge them in a pot of cold water with 1 tablespoon white vinegar; bring to a boil, then simmer, skimming foam from surface, 10 minutes. Let drain on a pin board. If not dyeing eggs, let dry completely on pin board, 2 to 3 days (check insides for moisture).
4. If dyeing eggs: Mix 4 tablespoons vinegar and 12 drops of blue food coloring with 2 cups boiling-hot water in a heatproof glass or enamel bowl. Fill a separate cup with white vinegar. Using a plastic spoon, dip eggs in vinegar, then into the dye, 2 to 3 minutes. Pat eggs with paper towels to eliminate streaks. (If dye begins to cool while you're working, make a new batch.) Let the eggs dry as described above.
5. Using an offset serrated knife, very finely chop 3 pounds of chocolate. Reserve 1 cup chocolate; using a bench scraper, transfer remaining chocolate to a large heatproof bowl.

6. Temper chocolate: Set bowl over a pan of simmering water. Melt chocolate, stirring occasionally, until a chocolate thermometer registers 131 degrees. (Note: Many brands of dark chocolate should not be heated to more than 118 degrees.) Remove from heat; stir in reserved cup chocolate until completely melted. Pour 2/3 of the melted chocolate onto a clean smooth work surface (such as marble or stainless steel). Spread thinly with an offset spatula. Then gather together chocolate, and take temperature. Continue spreading and gathering chocolate until it cools to 82 degrees to 84 degrees.

7. Scrape chocolate back into bowl with remaining chocolate. Stir until it cools to 82 degrees to 84 degrees. Set bowl over a pan of warm water, and reheat to 88 degrees. To check consistency, dip a spoon in chocolate and remove; chocolate should set in about 2 minutes, turning shiny and hard. Note: This temperature must be maintained as you fill the eggs; keep a thermometer in the chocolate, and check frequently. Rest the bowl on a heating pad wrapped in a towel, or set bowl over the pan of warm (not hot) water.

8. Place eggshells in an egg carton. Place a disposable pastry bag in a tall glass, and fold top down. Fill bag with chocolate; cut tip to create a 1/4-inch opening.

9. For solid chocolate eggs: Insert tip of bag into each egg, and fill with chocolate (about 1/4 cup per egg; fill a new bag with chocolate as needed). Let set completely, about 4 hours.

10. Alternatively, fill eggs with ganache: Fill all eggs with chocolate, then let stand 5 minutes instead of letting chocolate set. Pour chocolate out of eggs into a glass measuring cup, tapping your hand against cup to let most of the chocolate drain out (do not add to tempered chocolate). Let chocolate "shells" set completely.

11. Fill a disposable pastry bag with ganache (recipe follows); cut tip to create a 1/4-inch opening. Insert tip into egg; fill with ganache. Tap egg gently, hole up, on a folded kitchen towel to eliminate air pockets; fill to top. Continue with remaining eggs. Refrigerate until set, about 4 hours. Ganache-filled eggs can be refrigerated up to 1 week; solid eggs can be stored in a cool, dry place until ready to serve.


To Make GanacheFor semisweet ganache, use 2 cups heavy cream and 1 pound semisweet chocolate. For milk-chocolate or white-chocolate ganache, use 1 1/4 cups heavy cream and 1 1/4 pounds milk or white chocolate. Bring cream just to a boil, then pour over finely chopped chocolate into a medium bowl. Let stand 5 minutes; stir until smooth. Press plastic wrap directly onto surface; let stand, stirring occasionally, until cool enough to pipe (no warmer than 80 degrees), 1 to 2 hours.
Note: The steps here are for tempering chocolate by hand. If you work with chocolate frequently, investing in a tempering machine will save time and make cleanup easier -- and the chocolate will be perfectly creamy, smooth, and shiny. Every brand of chocolate requires different tempering temperatures; see package instructions. For Valrhona, the following temperatures apply: milk chocolate, heat to 118 degrees, cool to 81 degrees to 82 degrees, then warm to 84 degrees to 86 degrees; white chocolate, heat to 118 degrees, cool to 79 degrees to 81 degrees, then warm to 82 degrees to 84 degrees.


Read more at Marthastewart.com: Chocolate Egg How-To - Martha Stewart Crafts

Cream Cheese Buttercream Frosting

The delicious cream cheese buttercream frosting recipe is a great addition to Angie Dudley's Cupcake  Pops

• Yield Makes enough for about 50 cupcake bites

Ingredients

• 1 (8-ounce) package cream cheese, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 (1-pound) box confectioners' sugar
• 1 teaspoon pure vanilla extract

Directions

1. Place cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment and beat until creamy, about 30 seconds.
2. With the mixer on low, slowly add sugar, scraping down the sides of the bowls as necessary.
3. Add vanilla and increase mixer speed to medium. Blend until frosting is fluffy, about 1 minute.     http://www.marthastewart.com/254537/cream-cheese-buttercream-frosting

Creamy buttercream frosting (very sweet)

Ingredients

3/4 cup Land O Lakes® Butter, softened

6 cups powdered sugar

1/8 teaspoon salt

1/3 cup Land O Lakes® Half & Half

1 teaspoon vanilla

2 tablespoons light corn syrup 

Beat butter in large bowl at medium speed until creamy.

Gradually add powdered sugar and salt alternately with half & half and vanilla, scraping bowl often, until well mixed. Stir in corn syrup.

Variations:

Chocolate Frosting: Add 2 to 3 squares melted and cooled unsweetened baking chocolate.

Lemon or Orange Frosting: Stir in 1 tablespoon freshly grated lemon or orange zest.

Creamy Coconut Frosting: Stir in 1 1/2 teaspoons coconut extract or flavoring.

http://www.landolakes.com/recipe/2765/best-buttercream-frosting

What's in a buttercream? The Many Faces of the Buttercreams

The Many Faces of Buttercream
At it's most simple definition, buttercream is an icing with fat and sugar. Some recipes for buttercream contain eggs, such as those based with a meringue or a pâte á bombe (cooked yolks with sugar). Some contain nothing more than butter and/or shortening and powdered sugar. Most recipes in these cases will call for powdered sugar rather than granulated or superfine granulated; not only is it finer and will dissolve completely, but it can act as an emulsifier as well for the butter or shortening. Just about any buttercream recipe may be flavored with other ingredients to change the color/texture/flavor to suit your needs. Popular additions are melted chocolate, praline paste, strong coffee or Trablit, extracts and liqueurs, emulsions and purées, and ganaches and various nut pastes.
Of the many different variations and recipes one can find, typically they all can be classified in one of the following different kinds of buttercreams below.
Others may organize them differently, but I classify buttercreams this way:

1. Meringue Based:
   1. Italian Buttercream: A cooked meringue made with a hot sugar syrup.
   2. Swiss Meringue: A meringue made from whites and sugar warmed together over a bain marie. This dissolves the sugar.
2. Yolk Based:
   1. Pâte á bombe: Sometimes referred to as a French buttercream. A buttercream here is made with yolks and hot sugar syrup.
3. Butter Based:
   1. Here you will find basic recipes ranging from only butter and powdered sugar to the incorporation of other ingredients such as cream cheese, melted chocolate, cream or non-fat milk powder. Sometimes shortening or an emulsified shortening is added for stability.
4. Shortening Based:
   1. Sometimes referred to as Decorator's Icing or Decorator's Buttercream. While this buttercream can be used for icing a cake, it is used mainly for decoration like roses and for piping borders and edging. Shortening has a much higher melting point making it suitable for those decorations needing a firmer look or handling. Since shortening does have a higher melting point, it will not have the same mouth feel as the above buttercreams, and can be very waxy to eat. If used for icing rather than strictly for decorating, butter and/or a liquid will be added for better mouth feel and flavor.

My favorite? I like to use Italian Buttercream for all wedding cakes and occasion cakes. It has a wonderfully smooth texture, it's not too sweet and is neutral enough to add whatever flavor I need it to be. Other decorators prefer a French buttercream (pâte á bombe based) for it's rich flavor and color. And still others enjoy working with the butter-based ones for ease in preparation. I'm enclosing here many different recipes of all of the above types, including industry recipes for those that would like them. Sources are listed at the bottom.
A note for the recipe ingredients: If not specified always use unsalted butter. Sift the powdered sugar to remove any lumps. For best results, have the ingredients at room temperature.

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Italian ButtercreamAdapted from "Wedding Cakes You Can Make: Designing, Baking, and Decorating the Perfect Wedding Cake" by Dede Wilson, who in this book gives a very detailed description on how to make this buttercream. If you've never made this type of icing before, this is a great reference book to look to for guidance, and it gives help on how to "fix" buttercreams, and what to do if too cold or too warm. This recipe makes a wonderful buttercream with a smooth consistency, not too sweet and freezes well. This recipe is simplified: read her recipe for exacting details on cooking it.

1 1/4 c plus 1/3 c sugar
1/2 c water (recipe lists 1/2 c, I just 'eyeball' the amount)
8 large egg whites, at room temperature
1 t cream of tartar
1 1/2 lbs. (6 sticks) unsalted butter, cut into pats
Place the 1 1/4 c sugar and the water in a saucepan. Stir to wet the sugar and bring to boil over medium heat and wash the sides of the pan. Place the whites in a grease-free mixing bowl and whip until frothy. Add in the cream of tartar and continue to whip until soft peaks form. Add in the 1/3 c of the sugar. Continue whipping until stiff, glossy peaks form. Meanwhile, keep boiling the sugar syrup until the temperature reaches 248*F. When the syrup is ready, reduce mixing speed of the whites to medium and slowly pour in the hot syrup into the egg whites. Try not to get any of the syrup on the sides of the bowl or hard sugar balls may form in the meringue. Continue to whip until cooled, which may take up to 15 minutes. Add in the the pats of butter and whip until combined, smooth and the butter is incorporated.
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Italian ButtercreamThis version is adapted from the Roux Brothers cookbook, "The Roux Brothers on Patisserie," a good cookbook for basic French pastry. The use of glucose with the sugar syrup helps to prevent sugar crystals from forming during boiling. Makes about 5 lbs.

1 c plus 2 T water
3 c sugar
1/2 c glucose
9 egg whites
4 1/2 c butter, room temperature

Place water, sugar and glucose in a heavy sugar pan. Stir until mixture boils, wash down sides with wet, clean pastry brush and insert candy thermometer. Boil until the temperature of the syrup reaches 110°C, then start beating the egg whites in a stand up electric mixer, until stiff. When sugar reaches 120°C remove from heat and put the speed of the egg whites to the lowest. Pour the syrup into the whipped whites in a slow, steady stream, trying not to get syrup on the wire whip or the edge of the bowl. Continue to beat the meringue until it is nearly cold, about 15 minutes. Begin beating in the butter, a little at a time, and continue beating until smooth.

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Italian ButtercreamThis is the recipe I use in the kitchen. Industry recipe sized. Keeps well and is good for adding any number of flavors.

Sugar 6 # 9 oz.
Water as needed to cover sugar in pot
Whites 2 1/2 qts.
Sugar 3 # 3 oz.
Butter, 17 #
unsalted soft

Heat first sugar and water to 121°C. Add this to meringue that has been beaten to stiff peaks with second sugar. Add in butter, in chunks. Note: if pastry kitchen is very warm, use slightly cooler butter; if meringue is very cold before adding butter or if butter has not incorporated into meringue (large cold chunks still in buttercream) use a hand torch around stainless steel bowl to help melt product. Of course, only use torch as directed by manufacturer.

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Swiss ButtercreamUnknown source. It has been in my kitchen book forever. While measured in cups, it is an industry recipe.
4 c whites
8 c sugar
5 # unsalted butter
Combine sugar and whites in the same mixing bowl you'll be whipping the eggs in. Place over a bain marie or steam table and heat until the whites are warmed through and the sugar is completely dissolved. When stirring, avoid using whipping tools or action as the incorporation of air at this stage may prevent sugar from being dissolved. Attach to mixer and wipe the outside of bowl if it has water on it. Whip stiff, then add in the butter in parts until incorporated.
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French ButtercreamThis buttercream recipe contains egg yolks and is adapted from "Professional Baking." While an industry recipe, scales down well for home use.
2 lb. sugar
8 oz. water
12 oz. egg yolks
2 1/2 lbs. butter
1/2 oz. vanilla
Bring the sugar and water to a boil, and continue to boil until 115°C. While the sugar is boiling, whip the yolks in a stand up mixer until they are thick and very light. When the sugar comes to temperature, remove from heat and slowly add in a stream to the whipping yolks, on a medium-low speed. Continue to whip until yolks are completely cooled. Mixture will be light and thick. While machine is running, add in the butter in chunks, but add it only as fast as can be absorbed into the mixture. Last, add in the vanilla.
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Buttercream IcingThis butter-based recipe is adapted from "Ateco Simplified Cake Decorating."
1/4 c butter
Speck of salt (if needed)
2 c sifted powdered sugar
3 T milk or light cream
1/4 t vanilla
Whip the butter until fluffy. Gradually add in 1 cup of the powdered sugar and reduce speed to low, add in the liquid, salt and flavoring. Last the rest of the powdered sugar. If firmer icing is needed, add in a bit more powdered sugar, if softer icing is needed, add in a bit more of the milk. Flavor as desired.
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White Chocolate Cream Cheese ButtercreamThis recipe has butter, cream cheese and white chocolate, and is adapted from the classic book, "The Cake Bible," by Rose Levy Beranbaum. The original recipe contains no sugar, so add powdered sugar if you like it a little sweeter. Use quality white chocolate for best results. Compliments carrot and spice cakes well.
9 oz. white chocolate, melted, cooled to room temperature
12 oz. cream cheese, softened
6 oz. unsalted butter, softened
1 1/2 T fresh squeezed lemon juice, or to taste
Beat cream cheese in mixing bowl until smooth. Gradually beat in the melted and cooled chocolate until incorporated. Add in the butter and lemon juice last, beating well until smooth.
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Buttery Cream Frosting This recipe contains only shortening and is adapted from the Crisco brand shortening kitchens.
1/3 cup butter flavored shortening
4 cups powdered sugar
1 1/2 t vanilla
7 to 8 T milk
Cream shortening and add in powdered sugar. Add in the vanilla, and slowly add in enough milk, tablespoon by tablespoon, to reach desired consistency. Continue to beat frosting on high speed for about 5 minutes, or until the frosting is lightening and is very smooth.
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Buttercream Icing for Home DecoratingThis recipe is adapted from Wilton "Figure Piping." This recipe contains a mixture of shortening and butter. Add more liquid if needing a smoother or softer consistency.
1/2 c shortening
1/2 c butter
2 T cream, milk or water
1 t clear vanilla
1 lb. powdered sugar, sifted
Soften shortening and butter. Mix in the rest until smooth using medium speed, adding in more liquid as needed to achieve desired consistency.   http://www.pastrysampler.com/Questions_and_Answers/buttercream.htm