Candied Flowers For Decorations On Cakes
Beautiful candied flowers add an elegant touch to cakes and desserts, offering a sweet, floral crunch perfect for special occasions and decorative presentations.
Ingredients
Instructions
- Gather a small paint brush and a baking rack covered with wax paper.
- Rinse and thoroughly dry fresh flowers, removing stems.
- In a small bowl, whisk the extra large egg white with a few drops of water until slightly frothy.
- Using the paint brush, gently coat each flower with the egg white mixture.
- Sprinkle superfine sugar evenly over the coated flowers, ensuring they are well covered.
- Place the sugared flowers on the prepared baking rack and allow them to dry completely before use.
Tips & Substitutions
When selecting flowers, choose edible varieties like violets or pansies for safety. If you don't have superfine sugar, you can pulse regular sugar in a blender to achieve a finer texture. Make sure your flowers are pesticide-free and thoroughly dried before coating to avoid excess moisture, which can hinder the candied coating process. For a creative twist, pair these flowers with your favorite dessert, such as a slice of Christmas Cake(Julekake).
Serving Suggestions
Use candied flowers as a stunning decoration on cakes, cupcakes, or desserts. They add a touch of elegance and can be paired with fresh fruit or whipped cream for a delightful presentation. Consider using these flowers on a slice of Sour Cream Irish Bread for a unique brunch offering, or simply as a garnish on fruit soups to impress your guests.
Storage & Reheating
Store candied flowers in an airtight container at room temperature for up to two weeks. Avoid refrigeration as moisture can cause them to become sticky. If you've made a large batch, consider layering them between sheets of wax paper to prevent sticking and maintain their appearance.
Nutrition & Diet Analysis (per serving)
Each serving of Candied Flowers For Decorations On Cakes contains roughly 113 calories, with 2g protein, 23g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use any type of flower for this recipe?
Not all flowers are safe to eat, so it's important to choose edible flowers like pansies, violets, or nasturtiums. Avoid flowers that may have been treated with pesticides or chemicals. Always ensure the flowers are thoroughly rinsed and dried before use.
How long do the candied flowers last?
Candied flowers can last up to two weeks when stored in an airtight container at room temperature. Keep them away from moisture, as refrigeration can cause them to become sticky and lose their texture.
Can I make these flowers ahead of time?
Yes, you can make candied flowers ahead of time. Just ensure they are completely dry before storing them in an airtight container. This allows you to prepare them for special occasions or events without the last-minute rush.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).