How to Make Elegant Cake Decorations from Edible Flowers

April showers bring May flowers and what do May flowers bring? June weddings, of course! You don't need to wait for a wedding to make these delicious natural decorations. Candied flower decorations are as lovely and appropriate on tea cakes and petit fours as they are on four-tiered wedding cakes. They add elegance, beauty and a floral note wherever you use them.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Edible flowers that have not been sprayed, stems removed
• Metal whisk
• Paper towels
• Powdered egg white or one cage-free egg white
• Slotted spoon
• Small bowls
• Small soft tipped artist's brush
• Superfine sugar
• Tweezers
• Wax paper-covered plate or baking rack
• Water

1. 1. Place flowers in a large bowl filled with cool water and circulate water gently (removing grass or other plant material).

2. 2. Using a slotted spoon, remove flowers from water and place on a double layer of paper towels, gently pat dry.

3. 3. If using powdered egg white, mix 2 tablespoons powdered egg whites with two teaspoons of water. When the egg white has dissolved and absorbed the water, whisk vigorously until foamy. If using a regular egg white, whisk with a fork until very foamy.

4. 4. Grasp flower at stem end with tweezers. Using the artist's brush, paint one side evenly with the beaten egg whites.

5. 5. Rotate flower and paint other side. Coat both sides completely and evenly. (Sugar will stick only to coated areas.) If petals fold over, use your fingers to gently separate and rearrange them.

6. 6. Hold violet over a small bowl filled with superfine sugar. Using fingers or a small spoon, sprinkle sugar over the flower, turning to coat both sides. Gently shake off excess sugar and place on a sheet of waxed paper. Larger flowers can be placed on a baking rack to dry. (Small flowers like violets and Johnny jump-ups will dry in 24 hours. Larger flowers may take longer to dry.)

7. 7. Half way through drying time, carefully turn flowers to other side using tweezers.

8. 8. Store candied flowers in an air tight container. Flowers will last up to several months. However, their color will be best if used within a few days of preparation.

Tips & Warnings

• Edible flowers that work well include sweet violets, Johnny jump-ups, pansies, and small roses.
• This process is best done on a day with low humidity to insure faster drying.
• Do not use flowers that have been sprayed with herbicides or pesticides. Flowers should not be harvested from fields or roadsides where they have been exposed to pollutants or chemicals.
• Uncooked eggs carry the risk of contamination with salmonella bacteria. Using powdered egg whites eliminates the risk.