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Sugared Flowers

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Sugared flowers add a beautiful finish to the tops of summer desserts.  Just make sure the flowers you use are edible and follow this simple ‘recipe’.

 

Edible viola flowers: varieties are Clouded Yellow, Swallowtail, Elaine Quinn and Magic

Edible viola flowers: varieties are Clouded Yellow, Swallowtail, Elaine Quinn and Magic

 

Ingredients:

Edible flowers

Caster sugar

Egg white

You’ll also need a pastry brush to ‘paint’ each flower.

 

Method:

There are many different edible flowers you can use to decorate cakes and desserts.  Examples include pansies, clove-scented dianthus (pinks), rose petals, pot marigolds (calendulas) and nasturiums.  I grow perennial violas and they are my favourite to use.

Using a pastry brush, delicately ‘paint’ your flowers with egg white.  Due to the consistency of egg white I found that ‘dipping’ them into it didn’t really work.  Take care to cover all the surfaces, which is especially important if you need to keep them for any length of time.

 

Painting flowers with egg white

 

Next, use a spoon to sprinkle caster sugar over each flower.

 

Coating edible flowers with sugar.

 

And finally leave them somewhere warm to dry out.  It was a beautiful day when I made these so I popped mine in the windowsill.

 

Drying sugared flowers

 

And finally, use them to decorate your pastries and desserts…in this example they are making my elderflower cream tarts very pretty.

 

Elderflower cream tarts with edible sugared flowers

 

I think you’ll agree that using sugared flowers really makes an impression.  I hope you enjoy them!

Kelly.

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