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You are here: Recipes > How to make Textured Easter Eggs

How to make Textured Easter Eggs

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Decorating ingredients

  • 1 kg Renshaw White Ready to Roll Icing
  • 250 g Renshaw Baby Blue Ready to Roll Icing
  • 250 g Renshaw Pastel Green Ready to Roll Icing
  • 250 g Renshaw Pastel Yellow Ready to Roll Icing
  • 250 g Renshaw Baby Pink Ready to Roll Icing
  • Royal icing
  • Icing sugar
  • Cake Board
  • Rolling pin
  • Textured rolling pins
  • Embossing mats
  • Plunge Cutters
  • Cooled boiled water
  • Small paint brush
  • Small sharp knife
  • Smoother (optional)


Decorating Instructions:

Step 1

Always work on a clean, dry surface.

Step 2

Knead the Renshaw white ready to roll fondant icing until pliable. Roll a piece of ready to roll icing approximately the size of a golf ball. Shape in the palm of the hands to form egg shapes then place on a board lightly dusted with icing sugar.

Step 3

Allow the egg shapes to set, ideally for 48 hours or until the eggs feel firm to touch.

Step 4

Roll out the ready to roll icing on a surface dusted with icing sugar to a thickness of 5mm.

Step 5

Use a selection of Renshaw ready to roll icing to create the pattened textures of the eggs.

Step 6

Take your chosen embossing tool: Rolling pin – Roll the embossed rolling pin over the surface of the ready to roll icing, pressing down with firm and even pressure Embossing matt – Press the embossing matt onto the surface of the rolled out sugar paste with even pressure with either your hand or a smoother. Avoid the edges so not to emboss the mats edge

Step 7

Cut oval shapes with either a cutter or sharp knife and place a sheet of plastic over the sugar paste until ready to use.

Step 8

Brush the eggs with a small amount of water until tacky.

Step 9

Take one of the oval sugar disks and lay it over the egg. Gently smooth down to cover the egg being careful not to distort the pattern.

Step 10

Trim 1 cm around the base of the egg. Gently tuck the edges of sugar paste under the egg.

Step 11

Repeat until all the eggs are covered. Leave the eggs to set for 24hrs on a clean, dry board dusted with icing sugar.

Step 12

Attach the eggs to your cake or board by piping a small amount of royal icing to the side with the seam on and attach to the cake or board surface.