How to Sugar your Flowers

Sugared violas can be eaten wholeSugared petals from Dianthus Arctic FireSugared petals store well once they are fully driedLeave the heel of the petals on whilst you are sugaring petals to make them easier to handle. This can be snipped off when the petals are dry.

Once you have sown and grown your own edible flowers, one of the most satisfying and beautiful ways to use them is to sugar them. Sugared flowers are fantastic for decorating cakes or desserts, or as a striking addition to accompany any sweet dish.

1. Work to a ratio of one egg to 50g of sugar. For a subtle, matt appearance, use icing sugar. If you wish to have a more distinct, crystallised, appearance, use caster sugar.Roblox HackBigo Live Beans HackYUGIOH DUEL LINKS HACKPokemon Duel HackRoblox HackPixel Gun 3d HackGrowtopia HackClash Royale Hackmy cafe recipes stories hackMobile Legends HackMobile Strike Hack

2. Ensure that the flowers are dry before commencing. You can work with individual petals that have been separated from the flower, or whole flowers. Ensure that you have first checked which part of the flower is edible if you wish to use the flower whole. Violas (including Viola Heartease, Viola Freckles and Viola Sorbet Raspberry) are particularly popular as they can be eaten whole. Cowslips and Wild Primroses also make lovely sugared flowers, as do Dianthus Parfait Strawberry, Raspberry and Red Peppermint.  Even Pea flowers can be sugared as they are sweet tasting and can be eaten whole.

3. Using a small, new and clean paintbrush, paint the petals/flower all over with egg whites. Sprinkle all painted surfaces with sugar, which will stick to the egg white. Alternatively make a paste from the egg white and sugar and apply all over the flower using a clean, new brush. This will give a more matt appearance to your sugared flowers.

4. Make sure you cover the whole petal/flower as any part you miss will quickly wilt and lose its colour.

5. Dry overnight on greaseproof paper in a warm and dry place. Whole flowers will need to be turned to ensure the entire flower is dried. Flowers sugared in this way will last a few weeks if kept in a cool, dry, dark place.

6. For flowers which last a little longer, replace the egg white with gum arabic which can be purchased from chemists. Dissolve at a ratio of 1 teaspoon to 1 ½ tablespoons of water or clear spirit such as vodka.

7. Rosewater can also be used instead of alcohol or water. Ideally use rosewater which has been made up with tap water, not purified water (which has had its salts removed). The salts are required for better flower preservation.

8. Once your flowers are dry they are ready to decorate and garnish all your favourite cakes and desserts!

For more ideas on how to use your sugared flowers see “How to Make Sugared Petal Crush

Sugared Dianthus Arctic FireSugared petals from Dianthus Arctic FireSugared Dianthus Parfait Red PeppermintSugared Dianthus petals

Raw egg should not be consumed by babies or young children, the elderly or pregnant.

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Comments

  1. […] to create candied flowers, and a great edible flowers     Share this:Like this:Like Loading… Published: 02/06/2013 […]

  2. Liulfr Cameron says:

    Hi there,
    I have a feeling you might be a bit fed-up with answering this, is there a way that you’d recommend sugaring flowers without using egg?
    (Another one of those pesky vegans!)
    Thank you for reading.
    Lyall

    1. Hi Lyall, sorry for missing this – try using gum arabic instead. It is a natural product made from sap of the acacia tree. You should be able to find it in shops which have cake decorating sections.