Candied flowers are a great way to use real flowers on your wedding cake since more flowers that are real are showing up in cake decorating than ever before. The addition of these wonderful, edible gifts of nature, gives the cake an elegant look. Whether you are making a cake for a wedding, anniversary, retirement, birthday, or for any special occasion, you will get compliments on your choice of sugared flower decorations. While not all flowers are edible, many are quite tasty! Very few supermarkets carry edible flowers, but they are available at specialty markets that carry gourmet produce. If you have a flower garden of your own, then those flowers might be an option if you haven’t sprayed them with any pesticides. These flowers can be stored up to a week in the refrigerator as long as you wrap them well. This is fine if used in a salad, but when used in cake decorating, they need to be fresh.To make your own candied flowers takes a bit of patience and some time. You may need to practice in advance to make sure you understand how much of each ingredient you need to use for each flower. Also, be sure to taste the candied flowers to make sure that it goes with the flavor of the cake. You should never eat flowers sprayed with pesticides.
Some of the most popular edible flowers are:Nasturtiums, Chive blossoms, Roses, Violas and Pansies ,apple blossoms, almond, lavender, borage, chamomile, lemon, orange blossoms, plum blossoms, peach blossoms, and squash blossoms, daisies, chrysanthemums, geraniums, marigolds, jasmine, lilacs, and violets.
Recipe for Candied Flowers
Sugared, crystallized, or candied flowers are great for desserts and in cake decorating. Here is a recipe to make your own.Time to prepare: 8 hours, 15 minutes or even up to 2 days, depending on the type of flower and humidity in your home.Yield: about 2 dozen flowers.
• ¼ cup beaten , pasteurized egg whites or use meringue powder to equal ¼ cup
• ½ cup superfine sugar
• 2 cups edible flowers of your choice
• Small paintbrush
• Cooling rack to dry flowers on after sugaring, wax paper, or parchment paper
Pick fresh flowers leaving a stem on them to make handling easier and to be able to keep them in water until you are ready to use them.
Clean flowers gently with water, making sure there are no bugs or dirt on the flowers.
Blot flowers dry with a paper towel and then put the stems in water until ready to use.
With a paintbrush, brush on a thin layer of egg white on each side of the flower petals or blossoms.
Place flowers into a shallow bowl of superfine sugar and sprinkle more sugar over the flowers to coat them. Make sure to sprinkle the entire flower with sugar.
Remove flower and place it on a sheet of waxed paper or on a cooling rack to dry.
Sprinkle each flower with another layer of sugar; again, making sure the entire flower gets a layer of sugar.
Carefully arrange the petals into a pleasing shape. Once they are dry, the petals can easily crack.
Allow flowers to dry on the waxed paper or cooling rack for at least eight hours.
Store these tasty treats in an airtight container at room temperature until needed.