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Panoramic Easter Eggs are a fun Easter craft for kids! Decorate with frosting, flowers, jelly beans, and little bunnies and chicks.
Featured with this recipe
Panoramic Easter eggs are the perfect way to have a fun craft and special time with your loved ones! They are simple to make and come together quickly and easily when making them. These are a fun Easter tradition and a great memory for years to come!
Though this isn’t a recipe that is edible, I still wanted to add it to the site because this truly is a family favorite. It does have ingredients and is a memorable craft for you and your family to make together or give to others. If you are looking for some edible Easter recipes, try one of these “Must Have” Easter Desserts and Treats!
What you need to make Panoramic Easter Eggs
Simple pantry staple ingredients that will turn an easy mixture into an amazing Easter decoration that will last for years to come. It is simple to mix together, add in an Easter egg, then let it harden. The panoramic egg mold is the most important thing to help make this egg come to life!
- Egg mold – First of all, you need an egg mold. Find either a plastic egg at Easter time to unwrap and empty the contents or create your own. I love how they have a flat base so the egg will stand easily. Look around and be creative – you will find something!
- Egg white – This helps bond the sugar mixture and gives it the firmness to mold the egg shape.
- Sugars – Granulated and powdered sugar create the egg shape in the mold and give it the thickness that is needed to hold it together.
- Decorations – Jelly beans or other small Easter candies work great filling the inside of the egg mold shape.
- Tiny Easter figurines and decorations – Look at craft stores or online. I found the the button flowers in a craft store bin. Get creative!
How to Make a Homemade Panoramic Easter Egg
Get ready to add these to your Easter basket this year! Making sure the sugar and egg ratio is perfect plus the consistency of the mold mixture is done correctly will determine how it turns out. They are so pretty and fun to make!
- Combine – Whisk the egg white until it becomes kind of foamy. In a separate bowl, mix together the granulated and powdered sugars so they’re mixed well. Pour the egg white into the sugars and begin stirring.
- Fill egg mold – Once your sugar mixture is ready, start filling your egg mold. With each scoop, pack down firmly. You want the egg to be smooth, so press down on the sugar to prevent any small gaps or cracks from forming.
- Mold – Place a stiff piece of cardboard directly on the top of the mold. Bracing one hand on the cardboard and the other underneath the mold, quickly flip it upside-down so that the egg halves are now resting on the cardboard. Quickly remove the mold—now you should have two perfect sugar egg halves.
- Hollow-out egg – Once the eggs have started to set, pick up the egg half, hold it in the palm of one hand, and use a spoon to scrape out the moist sugar.
- Other egg – Scrape out the interior of the other egg half. Use a serrated or sharp knife to slice off the tip of each egg, this will be the hole you look through to see the panorama so make it about the size you would like.
- Dry out – At this point, the eggs need to dry out further before they can be completed. I would recommend letting them dry out overnight.
The Best Panoramic Easter Eggs Ideas
There are so many variations to make these sugar molds. They are simple to make with the best tips and ideas to help you create the best panoramic Easter egg.
- Icing – Use a pastry bag and pipe a small amount of royal icing into the bottom portion of the egg half. This is to anchor everything else you add. If you don’t want the royal frosting to show you can add a layer of green-tinted coconut or Easter grass.
- Hot glue – If you prefer, you can also use a hot glue gun to adhere the decorations to the Easter egg and then fill it in with Easter grass.
- Combine – When gluing the top half of the egg onto the decorated bottom half, make sure the two halves line up evenly. You can “glue” the two halves together with royal icing or a hot glue gun. If using royal icing, run your finger around the seam to remove excess frosting before it hardens.
- Pipe frosting – Use a decorative tip to pipe a frosting border along the seam where the two halves of the egg are glued together. Pipe a frosting border around the “window” opening.
- Decorate – Use frosting flowers, ribbons, butterflies, etc. to decorate the outside of the egg.
Readers Helpful Tips
Here are tips from our readers that have made these Panoramic Easter Eggs:
- Opening you look into – When you unmold the top and bottom sugar shapes to bake, put them on a wooden board with the small ends facing each other. Cut about an inch off of each small end, scrape away that portion, and carefully push the two egg halves together so those blunt ends touch. After they have baked, take them off the board and scrape out the insides. The viewing opening will automatically form. – Virginia
- Using the mold – One trick I use is to perforate the viewing end, using a toothpick, so it can be easily, but carefully, cracked off when scraping the egg out. You need to make a ½ circle of perforations on the top and again on the matching bottom. Do this carefully when the sugar egg is first turned out of the mold. – Julia
- Decorations – I used paste food coloring for more vivid pinks, blues, and other colors for the sugar egg. Sometimes using a ribbon that went all the way around the horizontal egg with a bow on top and crafted flowers like roses that dried hard over the ribbon. The background inside could be photos of small clusters of flowers found on postcards. But, have to be small as it is the background. I used a Wilton egg-shaped 2-piece cake pan, to make a giant egg as a centerpiece to use “after” the actual cake was cut up and served, still had a centerpiece for the table. – Shelley
Frequently Asked Questions
Back in the 19th century, the Germans brought the idea of making sugar eggs for Easter. Children were given the eggs in their hats and bonnets. Now, the Easter bunny likes to bring his own basket and treats inside it.
Unfortunately, they are not. These panoramic Easter eggs are strictly for decoration. It may seem confusing because all the ingredients are made from food-related products but all together they make more of a glue to hold the decorations and the eggs together.
The shell and outside layer of the sugar eggs are made of sugar, powdered sugar, and eggs. The ratio mixture is key to the success and making sure that the egg mold is not too wet or too dry in order for it to pop out of the egg mold smoothly.
How to Preserve Panoramic Easter Eggs
Once it has been set, your panoramic Easter eggs are complete! To save them for future Easters, wrap them carefully in paper or plastic and store them in a box in a safe place. Do not refrigerate the egg and do not attempt to eat it! Your egg can be saved for years if stored properly.
More Easter Recipes
These are always fun and delicious ways to share a little more Easter traditions with your loved ones! These cakes, cookies, and chocolate is the perfect pairing for any Easter meal or fun for kids to help within the kitchen. Try all the Easter desserts this spring season!
Panoramic Easter Eggs
- 1 egg white
- food coloring optional
- 3 1/2 cups granulated sugar
- 1/2 cup powdered sugar
- royal frosting
- jelly beans
- tiny Easter figurines and decorations
- Whisk the egg white until it becomes kind of foamy. In a separate bowl, mix together the granulated and powdered sugars so they’re mixed well. Pour the egg white into the sugars and begin stirring.*
- At first it will seem like it won't get wet enough, but keep stirring until it becomes like damp beach sand.
- Once your sugar mixture is ready, start filling your egg mold. With each scoop, pack down firmly. You want the egg to be smooth, so press down on the sugar to prevent any small gaps or cracks from forming. If you have excess sugar and want to make more eggs, keep it in a bowl and place a damp paper towel directly over the sugar to prevent it from drying out.
- Place a stiff piece of cardboard directly on the top of the mold. Bracing one hand on the cardboard and the other underneath the mold, quickly flip it upside-down so that the egg halves are now resting on the cardboard. Quickly remove the mold—now you should have two perfect sugar egg halves.
- At this point, the egg halves need to dry out a little before you can use them. You can let them sit at room temperature for about 6-7 hours, or you can put them in a 200-degree oven for 15-30 minutes (depending on the humidity and elevation where you live). Once the eggs have started to set, they need to be hollowed out. It is important to do this when the outside is hard, but the insides are still soft. Once the egg has fully set, it cannot be reshaped! Pick up the egg half, hold it in the palm of one hand and use a spoon to scrape out the moist sugar. Continue to scrape the interior of the egg until you have a sugar shell that is about 1/2-inch thick. You want it to be as thin as possible, while still being sturdy enough to hold together.Scrape out the interior of the other egg half. CAREFULLY use a serrated knife to slice off the tip of each egg, this will be the hole you look through to see the panorama so make it about the size you would like. Be careful not to apply too much pressure and cause the egg to collapse or crack. Continue to gently whittle/sand away to front of the egg until the two halves match. At this point the eggs need to dry out further before they can be completed. I would recommend letting them dry out overnight.
- Once the egg halves are dry and very hard, you can decorate the inside with a beautiful Easter scene. Pipe a small amount of royal icing (click HERE for recipe) into the bottom portion of the egg half. This is to anchor everything else you add. Add a layer of green-tinted coconut or Easter grass, if desired, and press gently to adhere it to the frosting. Add little figurines, pictures, buttons, small candies, or sugar decorations. It is easiest to add a dab of royal icing to the back or bottom of your decorations to help them stick. Now it is time to glue the two halves of the egg together. Pipe a thin line of royal icing (or you can use a hot glue gun) around the lip of the bottom half of the egg. Press the top half down onto the bottom, making sure that they line up evenly. Run your finger around the seam where the eggs meet to remove any excess frosting. You want to do this right away so that it will not begin to harden into unsightly shapes. Allow the egg to sit for about 30 minutes, until the frosting has hardened enough to move the egg without damaging it.
- Time to put the finishing touches on your egg! Pipe a decorative border around the seams where the two egg halves were joined together. Also pipe a border around the opening of the window, to better frame the scene inside and to hide any uneven edges. If you have frosting flowers or other decorations for the outside of the egg, now is the time to put them on. Use a small dab of royal frosting to secure them to the egg. Decorate to your desire with any additional frosting.
- Do not eat. Panoramic Easter eggs are for decoration only.
- If you would like to color your egg, add food coloring to the egg white in Step 1 above and mix well. If you do add coloring to your egg, remember that you will be adding a lot of sugar to the egg white, so it’s a good idea to dye the egg white a darker color than what you want your final product to be.
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This recipe brought back a lot of fond memories.
Can’t wait to make these with my Grandkids and my Primary Girls.
A really easy way to hollow the egg is to draw the opening with a marker before packing wet sugar firmly into the egg mold. With a regular flatware spoon, remove all the sugar from the pointed end of the mold up to the marker line.
Then start removing the sugar from rest of egg, leaving 1/4″ to 1/3″ all around.
Place a square of wax paper over the sugared egg. Then a piece of cardboard. Carefully lift the plastic mold off and place in over with light on in electric oven or in gas oven with pilot lighovernight.
The beauty of this method is that if it’s going to cave and fall you can start right over right then. It is very fragile to pick up a partially dried shell and try to remove soft sugar, especially to remove the window opening.
these are dioramas, not panoramas – a panorama is the view and a diorama is the viewing device.
I am 66 and remember my aunt decorating her house and table with o=panoramic sugar eggs when I was very little, a good 50 years ago. I’m surprised and disappointed I didn’t find them amongst her stuff after she passed away. I hoped I would find a recipe for them online. Easter is my favorite holiday. A spring feel to the air, birds returning,green shoots punching through the earth, soft rain, the smell of lilacs…
My granddaughter made some for me for Easter and I would like to keep them. They are absolutely beautiful!! How to you store them in order to keep them intact?
You just want to keep them in a very dry place. I have a friend that stored hers in a cabinet for over 15 years!
You can buy clear UV protection varnish in a spray can. Do it outside – put a plastic cup large enough to hold the egg on a piece if cardboard. Set the egg on top. When spraying keep goid sistance so it doesn’t soak it, just want a coating. Let it are dry a week or so then do another coat to get the parts of the egg that weren’t accessible.
I have made many many of these Eggs! I have also made, BABY BASSINETS, using this mold! Made one for a Baby Shower, about 50 yrs ago, and she still has it! Absolutely Adorable!
These are the cutest thing ever!! Going to the store now to get all the supplies for these eggs, the kids will adore them!!