How to Make Crystallized Lavender Flower Cake Decorations

Among the lavender plant's many uses, it can be used for cake decorations. Crystallized lavender flowers make elegant additions to any cake, however attempting these delicate decorations requires time and patience. It will most likely take more than one try to get the right look, but the result makes the effort worth it. Using individual lavender flowers instead of whole spikes makes the process much easier and helps prevent the flowers from coming out crunchy. Try using crystallized lavender flowers on plain white cakes for an especially elegant look.

Things You'll Need

• Lavender spike
• 1 egg white
• Tweezers
• Powdered sugar
• Oven
• Baking tray or cookie sheet
• 2 tbsp. water
• Measuring spoon
• Thin kitchen towel
• Medium-sized bowl
• Egg whisk
• Cooking brush
• Non-stick cooking spray

Instructions

1. 

   Lavender blooms

   Pull large, dark blooms off lavender spike. Pull corollas (inner floral leaves) out of bloom and place flowers on a thin, clean kitchen towel.

2. 

   Eggs

   Measure 2 tbsp. of water and pour into small bowl. Add 1 egg white and whisk ingredients. Skim froth with a cooking brush and paint the inside and outside of each lavender flower with the mixture. Be thorough, but do not drench the flowers. Using tweezers to handle the flowers as you paint them is an easy and effective way to do this.

3. 

   Sugar

   Sprinkle powdered sugar on flowers, making sure you coat each whole flower. Shake off any excess powder. Cover a baking sheet with cooking spray and place flowers on tray.

4. 

   Cake with decorations

   Bake flowers for at least two hours in the bottom of oven on lowest possible setting. Check flowers regularly and take out when completely dry and crisp. Allow to cool and use to decorate cake.

Tips & Warnings

• If you have any extra flowers that you would like to store, use an airtight container. Do not pile flowers on top of each other. Handle flowers carefully at all times, particularly after they come out of the oven as they are very delicate.

References

• "The Scented Lavender Book"; Lois Vickers; 1991
• "Blisstree: Candied Flowers"
• "Old-Fashioned Living: Learning To Use Herbs & Spices In Dessert"

Resources

• "What's Cooking America: How To Choose Edible Flowers"