Artist Rebecca Rhodes, a former Oyster Bay resident, has created another of her unique one-of-a-kind pieces that is now on display at the Russian Tea Room in New York City. It is a jeweled egg that took 200 hours to do and used $600 in supplies. "In sugar, that is a lot. It weighs about 35 pounds," she said.

It is done in the style of a Faberge jeweled egg, and features a replica of the Empress Alexandra that is the size of Ms. Rhodes index finger. "There is so much edible gold on the egg, the Russian Tea Room built a display case for it," said Ms. Rhodes. The egg is only 21 inches high. "They sent a car for me to deliver it in person."

Rebecca is known for the fine details in her work. She said, "The gown the Empress Alexandra wore in the photo had gold disks all over the front. I took the tip of an icing bag, one millimeter round, and cut a dozen dots and with a pin carved the details and laid in edible gold leaf. I painted the emeralds and rubies in edible paint."

Ms. Rhodes described the glorious egg herself:

Inspired by the Faberge eggs made for the Russian Royal family, this confectionary piece is a wealth of intricate detail and imagination. Entirely edible, it began with a sugar casting of the egg shape, which was hollowed out and allowed to dry.

The individual diamond shapes in the interior are made of royal icing, piped out by hand, gilded with 23-karat edible gold leaf and detailed with an eight-point starburst crowned by silver dragées.

The figure in the center wears a sugar paste gown copied from photographs of the Empress Alexandra in costume for a masquerade ball. Sculpted by hand, the face is painted with a three-hair brush, reminiscent of the famous Russian lacquer boxes. Her jewels are gilded with gold leaf and edible pearl, emerald and ruby paint.

The exterior surface is covered in lavender-rose royal icing, laboriously laid out dot by individual dot, then given a jewel tone with sugar luster. The stems of the Lily of the Valley are also gilded with the 23-karat gold leaf, then "enameled" with green food coloring. All the flowers are also handmade and painted. The pearl blossoms are crowned with minute gold dragées, placed one by one with the tip of a quilting pin because of their size.

The Romanov crest of the double-headed eagle adorns the icing frame on the front of the egg, and the pattern on the confectionary base cloth was copied from the jeweled book jacket on a Russian Orthodox Bible. The yellow roses represent a tribute to the courageous Russian people and an appreciation of their artistic contribution to the world.