Secret Chocolate Eggs


size: 2-1/2”x3”

Materials

  • STAEDTLER FIMO Effects Colors, 56g blocks, one each: Peach, Mint, Vanilla; Soft Caramel, two
  • Blown-out hen egg
  • White iridescent glitter

Basic Supplies

soft paintbrush, nail file, craft knife, safety glasses, ruler

Tools

  • Sculpting tools
  • Parchment-lined baking sheet and oven
  • Cornstarch
  • White craft glue

Directions

  • 1. Prepare hen egg by gently piercing holes in either end and blowing out inside. Rinse egg and shake out water. Bake egg for 20 minutes at 230ºF until completely dry.
  • 2. Roll Peach clay to 1/8” thickness; cover egg. (Note: Make sure to eliminate air trapped between eggshell and clay.) Smooth seams by gently rubbing with fingertips. Roll egg gently between palms to smooth surface and ensure even layer of clay. See Photo 1. (see photos)
  • 3. Cut 1/8”-wide slit around egg from top of egg to bottom. Bake egg for 10 minutes at 230ºF. Let cool. See Photo 2. (see photos)
  • 4. Roll Soft Caramel clay to 1/8” thickness; cover bottom half of egg. Cut away edge of Caramel clay, leaving 1/8”-thick border of Peach clay on bottom half of egg. Bake egg again for 10 minutes at 230ºF; let cool. See Photo 3. (see photos)
  • 5. Using tip of sharp craft knife, pierce serrated line into eggshell. (Note: Make sure not to cut egg in half. Gently weaken shell so it will separate later.) See Photo 4. (see photos)
  • 6. Dust edge of Peach clay on lower half of egg with generous amount of cornstarch using paintbrush. (Note: Be careful to not get cornstarch on top of egg. The cornstarch will keep clay from sticking to itself.) See Photo 5. (see photos)
  • 7. Cover top of egg with 1/8”-thick sheet of Caramel clay. Cut clay at point where Caramel clay on top half of egg meets Caramel clay on bottom half of egg. Smooth rough edges. Gently roll egg between palms to smooth clay. Bake egg for 20 minutes at 230ºF; let cool. See Photo 6. (see photos)
  • 8. Gently pry two halves of egg apart using flat sculpting tool. (Note: Break hen’s egg along serrated line. Work slowly and carefully to not squeeze or break clay.) See Photo 7. (see photos)
  • 9. Place opened egg in freezer for 15 minutes. (Note: Freezing egg and letting it come back to room temperature will help hen’s egg separate from clay.) Wearing safety glasses, use tip of craft knife to gently break egg from clay until removed. See Photo 8. (see photos)
  • 10. Use nail file to rough up edge of top eggshell to add trim. Roll 1/8”-thick Caramel log, long enough to wrap around egg. Push round-tipped tool or knitting needle into log edge to create piped look. See Photo 9. (see photos)
  • 11. Roll 1/8”-thick logs of Mint, Vanilla, and Peach clays. Make teardrops (leaves) of Mint clay; gently flatten onto top of egg half. Add veins to each leaf using craft knife. Make teardrops (petals) of Peach clay; use needle tool or knitting needle to create indentations on centers. Add tiny balls of Vanilla clay to flower centers. Bake egg top for 15 minutes at 230ºF; let cool. See Photo 10. (see photos)
  • 12. Use nail file to file away any rough edges so egg halves fit smoothly together. Coat leaves and flowers with white craft glue; sprinkle with iridescent glitter. See Photo 11. Repeat process to create additional eggs. (see photos)

by Kellie Mowat for STAEDTLER-Mars Limited

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