Giant Sugar Eggs

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These giant sugar eggs are so cute, and you can dress them up with all kinds of decorations, a rainbow of colors, and little jelly beans masquerading as miniature easter eggs! Your guests will be amazed by your creation.

What are Sugar Eggs Made of?

Sugar eggs are made of very fine granulated sugar (ground up in your favorite food processor), mixed with gel food coloring (paid link) and a little bit of cold water.

The sugar mixture can be any color you like, and can in fact be multiple colors if you want.

I got inspired, and made the sugar in several different colors, then made a giant sugar egg that was dressed up like a rainbow by stacking the different colors in the mold!

How do You Make Hollow Easter Eggs?

Making hollow sugar Easter eggs is quite simple. Once you have one half of the egg mold filled, just scoop out the center of the egg, leaving a thick wall of sugar in the mold.

On the second half egg, scoop out the center of the sugar egg, and also all the way through a portion of the wall, leaving a window into your egg. Then you glue the two halves together using buttercream icing.

Are Sugar Eggs Edible?

All of the components of sugar eggs are edible…after all, they do look good enough to eat, right!? However, if you’re making the eggs for your own use, you can make them with items that are not edible, if you want to.

Considering that the sugar part of the egg is pretty hard after it dries, it might not be the most pleasant thing to crunch on. I use these giant sugar eggs for decoration. (And, sometimes my kids eat the decorations, so there is that!)

What Items do I Need to Make Giant Sugar Eggs?

Here are the items you will need to make your own giant sugar eggs:

  • Food processor (paid link) to grind the granulated sugar into a fine texture
  • Giant egg mold, either acrylic or silicone. The acrylic mold is difficult to remove the sugar egg from. In fact, I had to cut the acrylic mold to remove one egg half. The silicon mold is much easier to work with, because you can actually peel the mold away from the sugar egg. Click here to find the silicon mold (paid link) that I prefer.
  • Granulated sugar
  • Water, cold
  • Gel food coloring (paid link)
  • Confectioners’ (powdered) sugar
  • Vegetable shortening
  • Coconut cream (optional)
  • Vanilla extract

If you’d like to see a video of how to make sugar eggs, be sure to check out our YouTube channel – and while you’re there, be sure to subscribe to see all our fun creations!

Ready, Set, Go Create Giant Sugar Eggs

You can check out the video or scroll down to the bottom of this post for the detailed recipe and instructions, or follow these simple instructions to make your giant sugar eggs:

  • Put your granulated sugar into your food processer and turn it on for 3 to 5 minutes. This will produce super fine granulated sugar.
  • Add in gel food coloring and cold water, then mix well.
  • Spoon the colored sugar into the molds. Press the sugar smooth and flat.
  • Scrape out the inside of one half of your sugar egg and make a window.
  • Scrape out the inside of the other half of your sugar egg.
  • Set your sugar egg halves aside, and let them air dry for about 24 hours.

Make your stiff buttercream icing:

  • Cream the vegetable shortening,
  • Add vanilla extract and mix to combine.
  • Add in 1/3 of the confectioners’ sugar, then water or coconut cream and beat together.
  • Repeat the previous step until all the confectioners’ sugar and water or coconut cream have been added.
  • Add gel food coloring and mix well (optional).

Decorate your giant sugar eggs:

  • Pipe buttercream around the edge of one sugar egg half, then press both halves together.
  • Use the buttercream to pipe the outside of the egg.
  • Put colored shredded coconut and small jelly beans inside the egg to mimic an easter egg basket.
  • Add small edible flowers and other decorations to the outside of the giant sugar egg.
  • Let the egg dry for another 12 to 24 hours.

The Giant Sugar Egg Tradition

When I was a kid, my mom would either buy or make giant sugar eggs for me and my sibling. We always tried to keep them for as long as they would last. Of course, as the weeks wore on, we gave up on keeping them pristine, and started snacking on the decorations.

Soon, there would only be a shell left, and it eventually got discarded.

But, I want my kids to also experience the fun of this long-standing family tradition. In fact, we make the construction of these beautiful sugar eggs a family project.

We all get together and join in the fun to make and decorate them. Of course, we have to make several of them to give as gifts to family and favorite friends!

In some cases, we have to make duplicate giant sugar eggs…you know what I mean. There has to be more than one that looks EXACTLY like the other! That way, there’s no reason for anyone to fight over who’s getting which egg–LOL!

Giant Sugar Eggs
Yield: 1

Giant Sugar Eggs

Prep Time: 10 minutes
Additional Time: 1 day 1 hour
Total Time: 1 day 1 hour 10 minutes

These giant sugar eggs are like the gingerbread house of Easter - they're simple to make and so much fun!



  • 3 cups (375g) Granulated Sugar
  • 2 Tbsp. (30ml) Cold Water
  • Few Drops of Food coloring of your choice.

Buttercream for Decorating:

  • 4 cups (480g) Confectioners' (powdered) Sugar (sifted)
  • 2/3 cup (158ml) Vegetable shortening (or vegan margarine)
  • 3 Tbsp (45ml) Water or Coconut Cream
  • 1 Tsp (15ml) Vanilla Extract
  • Bunny Sprinkles
  • Flower Sprinkles


  1. Pour 3 cups of sugar into your food processor and process for 3-5 minutes to create super fine granulated sugar.
  2. Add in a few drops of food coloring gel and mix until color is consistent throughout the sugar.
  3. Add in 2 Tbsp. of cold water, mix well. (Alternatively, put the processed sugar in a bowl and mix in the coloring and cold water by hand.)
  4. Place into both halves of egg mold. press flat and smooth using the back of a spoon.
  5. Scrape out the inside of one half of your sugar egg, all the way through, forming a window.
  6. Scrape out the inside of the second half of your sugar egg, but leave the wall intact.
  7. Let air dry for 24 hours.
  8. Make stiff buttercream:
  • Cream the vegetable shortening (or vegan margarine)
  • Add vanilla extract and mix to combine.
  • Alternately add in 1 cup confectioners' sugar and 1 tablespoon water/coconut cream and beat together.
  • Add gel food coloring, if desired, and mix well.

!For decorating your Giant Sugar Eggs:

  1. Use buttercream to glue both halves together, then finish decorating by piping buttercream around the egg, adding colored shredded coconut and small jelly beans inside the egg, sticking small edible flowers on the outside of the egg, and adding any decorations you can think of.
  2. Let it dry out for another 12 - 24 hours.
  3. Enjoy!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 46Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 5mgCarbohydrates: 6gFiber: 0gSugar: 6gProtein: 0g

Did you make this recipe?

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For More Easter Ideas, Check Out These:

Easter Bunny Hot Cocoa Bombs

Easter Bunny Hot Cocoa Bombs

Bunny Bottoms Up Easter Cake

bunny bottoms up cake

Unicorn Easter Eggs

unicorn easter egg decoration

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