|Superfine sugar||2 1⁄2 Pound|
Place sugar and egg white in a bowl and rub between your palms until evenly moist and mixed.
Dust each mold inside with cornstarch, tapping out excess.
Pack sugar firmly into molds, level off bottoms, and invert on wax paper; carefully lift off molds.
Repeat until all sugar is molded.
Let bells dry 1-2 hours until hard about 1/4" in from the outside.
With a small spoon or spoon handle, scoop out soft insides, leaving shells 1/8 "-1/4" thick.
Cover scooped-out sugar with damp cloth and use for molding more bells.
Let bells dry overnight at room temperature.
Pipe icing around edges, if you like, to give a more finished look.
Use to decorate any wedding or anniversary cake.
Calorie counts will vary considerably according to how much each sugar bell is hollowed out and how lavishly it is decorated with royal icing.