How To Decorate Cakes With Candied Flowers?

Candied flowers, also known as crystallized flowers, are a beautiful and easy-to-make edible decoration for cakes and desserts. These flowers are coated with a thin layer of egg white and sugar to preserve them, adding a delicate floral flavor and a beautiful appearance. They are a delightful addition to any culinary creation, taking inspiration from nature.

To make candied flowers, beat egg whites until frothy and paint each flower individually with beaten egg white. Once thoroughly coated, leave the flowers to harden before using them immediately. To make crystallized candied flowers, whisk 2 egg whites until light and frothy, then add 2 cups of sugar to a second bowl. Select a variety of edible flowers and sprinkle a fine layer of sugar over the top of the flower, gently pressing down to ensure the sugar adheres to both sides.

Ingredients for making candied flowers include 1 large egg white, 1 teaspoon water, and 72 purple pesticide-free edible flowers, such as pansies and violas, stems removed. To candy the flowers, all you need is a small amount of egg white and superfine (caster sugar), also known as caster sugar.