Posted 1st Jun 2016
Got a cake to bake and need to make it look gorgeous? Try making these delicious sugar coated edible flowers
Sugar transforms flowers into little works of art – their shape, colour, fragrance and flavour are largely retained through this simple method of preserving. In the 1800s even Empress Elisabeth of Austria regularly had deliveries of sugared violets in gorgeous tins from the court confectioner Demel in Vienna. Violets, daisies, lilacs, red clover and deadnettles all turn into sweet reminders of spring gardens and nature. Mint and lemon balm are particularly recommended for adding a bit of greenery to the sugared flowers. Sugared mint leaves not only look pretty – they also taste delightfully like peppermints. Or you can give sugared flowers and leaves as a deliciously sweet present, beautifully gift-wrapped. Unexpected and yet effective in their simplicity, you can use them to add a touch of magic to cakes and gateaux, pralines and desserts.
1 To encase flowers and leaves in a fine coating of sugar, you need just a few ingredients: white caster sugar and fresh organic eggs. Icing sugar is less suitable for sugaring, because it easily becomes lumpy.
2 Break one egg and carefully separate the white and the yolk. You can use the yolk in another recipe. Beat the egg white a little using a fork, so it will be easier to spread later. Fill a shallow dish with the sugar.
3 Dip a fine-haired brush into the egg white and paint this thinly and evenly on to a mint leaf or daisy, covering . Let the excess egg white drip off. Finally, sprinkle the sugar generously over the leaf using your hand. Repeat the process with the remaining flowers and leaves.