Wilton juniper green, also from the garden tone set
I used the blow out method for these Easter eggs, which leaves the shells empty so that you can keep your decorated eggs forever. I poked a hole using the scribe tool and then gently chipped away at it to make it large enough for the whites and yolk to come out. When I was growing up, we used to empty the shells by blowing into them, but I learned this morning on Instructables that there’s another way to do it. It says to use a syringe, but I didn’t have one, so I used an eye dropper. It worked.
I didn’t have any vinegar on hand, so I did a little research to see if I would REALLY need vinegar to dye my eggs, and I came across this very helpful post on The Provident Home Maker that gave me my answer. I ended up going to the store to get vinegar.
After mixing my water, vinegar and delphinium blue food coloring, I noticed that the eggs were more purple than blue, so I added in some Americolor royal blue.
This is what the eggs looked like when I took them out. After they dried, I ended up putting them back in for another minute, which helped to even out the color.
I already had a stockpile of royal icing roses. I made these using stiff consistency icing and a petal tip 59s. They need to dry for a few hours (8 to be safe) before you can use them, so I’d recommend making them the day before. You can see a tutorial with full instructions on making royal icing roses and leaves in my tutorial shop.
I attached the roses with a little dab of icing. The egg is sitting on a tiny empty container (it used to hold Wilton cake sparkles) to hold it in place.
Then, I added leaves with stiff consistency juniper green icing and a tip 352. This is also part of the roses and leaves tutorial.
You should let the leaves dry at least 2 hours before handling the eggs.
Click on the images below for more Easter projects: