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.
8 comments:
They look too pretty to eat!
The famous Sweetcakes indeed!
They look incredible!
:)
So pretty! I used violets on my cupcakes, too, but I didn't sugar them. Just stuck them on. Not as pretty as yours! I served them within a short time, so no decomposing..but still, they lacked the sparkles!
Just delicious looking! I just want to bite right into the screen. Thanks for the info.
hi
So sparkly! They look perfect for a tea party! I followed the garden path from Sweet Sixteen: May Flowers collection to your blog. Congrats on being featured! And thanks for sharing!
Yes, thank you for such a great idea...and the Sugar Rush!
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