Here's my first attempt at making sugared flowers. I wanted to use violets because they are edible and they were right size for my mini Easter cupcakes. I used pesticide-free violets that I bought from the farmer's market.
To sugar the flowers, I combined 2 teaspoons of egg white powder with 2 teaspoons of water. I used a small paint brush to brush the entire flower, front and back with the egg white; it is important to coat the entire flower with egg white, any part that's not coated will decompose. After coated with the egg white, I then sprinkled super fine sugar over them. I didn't have super-fine sugar on hand but it can easily be made by putting regular sugar in the food processor for 60 seconds.
After the flowers are sugared they need to be set out to dry. It's best to dry them on a mesh screen so the air can get around the entire flower allowing them to dry faster. If you don't have a mesh screen you can place them on parchment paper, occasionally turning them so that they dry completely. Once dry, they can be stored for weeks in an air-tight container. Finished carrot cupcakes with cream cheese icing and sugared violets.
4 years ago