How to Make Sugared Pansies

Although it may not be common knowledge, many flowers are edible. One such type is the colorful pansy. Often used to top salad, soups or pastries, these flowers have a slightly minty flavor and are tasty by themselves. However, sugaring pansies enhances their already appealing shapes and appearances, making your decorations sweet enough to eat. If you find shaping frosting flowers hard to handle but would like to construct a memorable cake, try using simple-to-make sugared pansies.

Things You'll Need

• Pansies
• Bowl
• Paper towels
• Waxed paper
• Cookie sheet
• 1 cup superfine sugar
• 2 tsp. meringue powder
• 2 tbsp. warm water
• Whisk
• Tweezers
• Small paintbrush

Instructions

1. Cut the stem from the back of the head of each pesticide-free pansy. Next, place the flower heads in a bowl of cold water and let soak for 1 to 2 minutes. This will help to remove any dirt left on the flowers.

2. Remove the clean heads from the water and place on paper towels or newspaper to air dry. Next, line a cookie sheet with waxed paper and set it aside.

3. Pour the sugar into a bowl. If you do not have superfine sugar, you can grind up granulated sugar in a mixer.

4. Add the meringue powder and water to a bowl and let it sit for about 2 minutes. Next, mix the contents of the bowl with a whisk until it has completely dissolved. Using a wash of pasteurized egg whites works well, also.

5. Hold a pansy head with the tweezers and paint the meringue wash all over both sides of the flower. Lay each coated pansy in the bowl of sugar and pour more sugar over the side facing up. Pick up each of the flower heads and gently shake the excess sugar off.

6. Lay the sugared pansies on the lined cookie sheet. Allow the flowers to dry until crisp, usually between 6 to 8 hours. Turn the pansies over every hour to ensure they dry completely all over.

7. Use the sugared pansies immediately or store in a cool dry place for later use.

References

• How to Make Candied Blossoms