I love smelling flowers and when I take my morning walks I always stop to smell the lilacs. I wish I could freeze thoose moments, making them last forever.
Making sugar frosted flowers is a fun way to make the flowers last a little longer. Fresh, edible flowers make the prettiest cake decorations. My favorite is decorating chocolate cakes with sugar frosted, pink roses. The contrast between the dark chocolate and the frosted flowers are amazing.
Adding flowers to your food can be a nice way to add color and a different spice to your dish.
There are a lot of edible flowers and leaves that you can use in your cooking – lilacs, lavender, day lily, pansies, squash blossom, petunia, dandelions, red clover, tulips, violets, honeysuckle, rose and many more. You can also take off the petals and use them individually. Most fruit tree blossoms are edible so you could try these too or try this same technique to sugar frost berries or fruit. Remember to only eat flowers that have been grown organically so they have no pesticide residue.
Lightly beaten egg white
1 small paint brush
- Paint your flower carefully with the beaten egg white where you want a slight frost accent. Use just enough egg white to cover the petals but not to soak them.
- Place some caster sugar in a
- Sprinkle the flower with a fine layer of sugar on both sides or dip the flower in the sugar (depending on how much frost you want.)
- Lay the flower on a sheet of baking paper and leave it until it´s crisp and stiff.
Place the flowers in an airtight container. Make sure they don’t touch each other and store them in layers divided with baking paper. Store in a cool, dry place.
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