I've always been a big fan of those panoramic eggs you see around Easter; decades ago I made one with my mom and we STILL have it; they'll keep indefinitely if you treat them right, keeping them out of direct sun, heat, dust, moisture, etc. I'm also a big fan of eyeballs, which perhaps regular readers of this blog already know. Before I started blogging, I took a few photos of the process of creating the above panoramic eyeball. There aren't as many photos as I'd like, so I'll try to be as descriptive as possible in my directions. The main thing you'll need is a plastic egg-shaped mold that lies flat (the long way) and opens horizontally. You can usually find these eggs filled with cheap, unappetizing candy for about a month prior to Easter at any drug store. The other tools you'll need are a serrated knife, a spoon, a small cookie sheet, and two mixing bowls (small and large). You'll also need royal icing in white and whatever colors you'd like to do the eyeball details in (such as red for the veins and black and green for the iris and pupil), and a selection of little figures (edible or not) to live inside the eye. To make the sugar mixture, you'll need an egg white, 3 1/2 cups of granulated sugar, and 1/2 cup of powdered sugar. Whisk the egg white in the small mixing bowl until it starts to be frothy. In the large mixing bowl, mix together the powdered and granulated sugars. Pour in the egg white and stir until the consistency is reminiscent of wet sand. Pack it tightly into the two egg halves, level the mixture off with a knife (not serrated) so the surface is perfectly smooth, and set them aside to dry for about an hour. You can speed up this process by placing the eggs on a cookie sheet in a 200 degree oven for increments of 5 or 10 minutes, but I warn you: there's a chance they'll get very hard very fast, and if you're me you'll worry the whole time, perhaps irrationally, that the plastic will melt.
Use a very sharp serrated knife to saw through the narrow end of one half of the egg. The surface of the hardened sugar is slick as glass; be VERY careful. Until now, this has been more or less what you could call a "kids' activity"; NOT this step. If memory serves, I wore an oven mitt on the hand that was holding the egg steady. Place the half you sawed away the end of on top of the other to figure out where your second cut will need to be…
Duff Goldman's Matte Candy Writers. I would never recommend this product over royal icing, by the way; it never truly felt like it dried 100%. It's a year later, and this eye is in great shape, but I don't think the Candy Writer substance will hold up the way royal icing does. Incidentally, use Super Black and Super Red Soft Gel Paste by AmeriColor for true black and red icing (or fondant or anything else). I started by piping a green circle, then brushing the color in toward the center to create those subtle radial lines of the iris. It took a couple layers to build up to the proper thickness. When it was dry, I piped the black border and the black pupil.