One trend that has been so popular this year is definitely the geometric cake hearts and with Easter only a few weeks away when I saw this geometric style Easter egg mould I just had to use it for this weeks video tutorial. This 3 part mould from Fest Cake London makes the prettiest Easter egg and it’s distinct geometric shape makes it look just like a giant gem. So this week I am using 3 different shades of white chocolate to give it a pink ombre effect, which I think makes it look just like a giant pink diamond.
In this tutorial I will also be showing you how to make a gumpaste bow to finish off your egg, and don’t miss the 10% off code Fest cake London have kindly given me to share with you below.
You can watch the full step by step video tutorial here ⇩
I have to start by talking about the Easter egg mould. When I saw this geometric Easter Egg mould I just fell in love with the shape. The mould is one of Fest Cake Londons 3 part moulds and you will see in the tutorial it comes with an outer shell, a soft plastic piece which you slot in once you’ve added your chocolate, this pushes the chocolate up the sides, giving a perfect finish to the egg on the inside as well as the outside. There is then the back piece that you push in and your mould is ready to go into the fridge.
This mould gave a finished egg size of 15cm x 8.5cm at its widest part and used 350gm of chocolate (I’ll talk about tempering my chocolate a little further down). The shape of the egg when fitted together is also a little less round than a normal Easter egg and this just added to the illusion that it was a giant gem.
Fest Cake London have been kind enough to give me a 10% off discount code, for all of you on your first order on all their chocolate moulds. To receive 10% off all you need to do is click this link which will take you to their website and enter ‘cakesbylynz’ at the checkout where it asks for a discount code http://festcakelondon.com/discount/cakesbylynz
The great thing is they have so many different moulds including geometric heart moulds, 3D diamond, giant carrots, sphere moulds, teddy bear moulds and so many more.
Tempering Your Chocolate
For my full egg I used 350gm of white chocolate. Tempering 175gm at a time to do each half of my shell. Now if you’re new to working with chocolate unlike candy melts you will need to temper your chocolate before you add it into your moulds. Tempering is what gives chocolate its glossy finish and that nice crack. If you don’t temper your chocolate it can bloom giving you little white dots over the surface. It also becomes very soft and will melt in your hands. Untempered chocolate is also so hard to get out of the moulds.
The chocolate I was using was ordinary white chocolate from the supermarket (I used Sainsburys). I cut my bar into smaller chunks and held back a third of the chocolate. The rest I put into a glass bowl and poped this into the microwave. You can also do this over a saucepan of hot water (just make sure none of the water gets into the chocolate). My microwave is 800w and I added my chocoalte for 3 intervals of 30 seconds, stirring each time. You want to stop when your chocolate reaches a temperature of around 40 – 43°C, even if there are still a few pieces of chocolate unmelted.
Then stir the chocolate until all the pieces are melted and start adding a few of the pieces you held back. Stirring these through until they have melted and adding some more. What we are doing is cooling the chocolate with unmelted pieces until the temperature gets down to around 26 – 30°C. You chocolate is then tempered for you to use in your mould.
For Dark chocolate heat to between 57 – 58°C then cool down to 29 – 32°C
For Milk Chocolate heat to around 45 – 50°C then cool down to 28 -30°C
The Ombre Effect
Now you can add your chocolate into your mould just one colour, filling to the fill line. I actually coloured my chocolate in 3 different shades of pink and used a large paintbrush to mix the colours so they were blended rather than just straight lines. For the colour I used the Color Mill oil based colours which I got from The Cake Decorating Company. If you’re thinking of colouring your own chocolate you will need to use an oil based or powdered colour. Alot of food colour gels are water based, so when you add these the water content can cause the chocolate to seize making it go hard and lumpy.
I loved this effect in this mould as I really think it made it look like the light was hitting the egg and making it look just like a giant pink diamond.
I then finished off my egg with a pretty purple bow at the bottom. In the tutorial I go through step by step how to make each part and how to attach it to your egg. I love the finish of this egg and I added mine onto a cake board, but you could also add it onto your cakes as a cake topper, or make just one half to add flat into your Easter treat boxes.
I really hope you will find this tutorial useful and enjoy making your own Easter Egg or giant gem.
Plus if you haven’t already you can subscribe to my YouTube channel for more Free cake decorating video tutorials.
Tools that I used
I have put a list below showing all the tools that I used throughout this video or if you would like to see all my favourite cake decorating tools just click here: https://www.amazon.co.uk/shop/cakesbylynz
Geometric Easter Egg Mould –https://bit.ly/3bEx9gM
Geometric Heart Mould – https://bit.ly/3eweJAx
Diamond Mould – https://bit.ly/3vfbUK9
Easter Carrot Mould- https://bit.ly/3tdrTGR
(Use ‘cakesbylynz’ for 10% off your first order of Fest Cake London moulds)
Colour Mill Rose: https://prf.hn/l/784ddnw
Colour Mill Raspberry: https://prf.hn/l/784ddnw
Modelling tools: https://amzn.to/2WWfnOR
Edible glue: http://amzn.to/2iYkZXm
Renshaw Fondant (White): https://amzn.to/2nOa2Kh
Squires Petal Paste (Gumpaste): https://amzn.to/2Ts85QS
Colour Spash Rasperry Gel Colour: https://amzn.to/3dKZN1f
Colour Spash Violet Gel Colour: https://amzn.to/2MsHrqB
~ Please note that some of links above may be affiliate links. If you click the link and purchase any item through that link, I will receive a small commission from the website but this does NOT add any additional costs to you. Thank you so much for supporting this blog x ~
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