If you are having a Birthday Party, Garden Party, BBQ or a family get together this Summer why not personalise your cakes or deserts with flowers from your own garden, they will look stunning and at this time of year there are plenty to choose from.
This is a lovely fun Summer holiday family activity, from selecting and picking the flowers to painting on the egg white and sprinkling on the sugar, you may need a bit of patience but the results are worth it. The flowers can also be made in advance.
Select flowers that you know are edible, pick a few at a time, when they are dry, and only choose those that are in perfect condition, make sure that they have not been treated with pesticides or chemicals.
Ingredients for Crystallised Flowers
Edible flower heads (Borage Flowers, Rose Petals, Pansies, and Violets are suitable)
Edible leaves (Mint, Lemon Balm)
2 egg whites
100g caster sugar
How to make Crystallised Flowers
- Take the egg whites in a large bowl and add a spoonful of water, whisk with a fork until a few bubbles appear in the mixture.
- Dip the paintbrush in the egg white and brush each flower and leaf with egg white making sure that you cover all the surface.
- Hold over the bowl of Caster Sugar and then sprinke on the sugar until fully covered on both sides.
- Allow the sugar to absorb and then cover lightly with a second sprinkling if required, take care not to over apply.
- Place the finished leaves and flowers on some kitchen paper, and position the flowers to best effect (once they are dry you will not be able to move them), allow to dry at room temperature for around 24 hours. They are then ready to use.
Your crystallised flowers can be carefully stored in an airtight container between layers of greaseproof paper at room temperature for up to two weeks.
It is worth remembering that all plants have a certain amount of toxicity which not everyone can tolerate, if in doubt don’t eat them, it is better to be safe than sorry.