Sugaring flowers give edible flowers a little more pizazz when they are used to decorate desserts. Crystallising the flowers preserves their natural beauty with egg whites and sugar, and gives them a dewy look. This can be done with any edible flowers; violets, daisies and roses are some of the most popular. With a little time, effort, and a steady hand, you can make these delightful decorations at home.
Wash the flowers in water and lightly pat dry.
Lightly beat the egg whites until there are few bubbles on top.
Pour enough superfine sugar to cover the bottom of a plate. Place the rest in a small bowl for sprinkling.
Dip the small paintbrush into the egg whites, flicking off the excess, and paint them onto the petals of a flower.
Place the flower, petals down, on the sugar plate. Sprinkle more from the bowl filled with sugar until the flower is coated.
Lay a sheet of parchment paper out on the counter. Grip the flower at the very bottom of the stem and move it to the paper.
Repeat the egg white coating and sugaring steps with the rest of the flowers.
Let the sugared flowers dry completely before using. These techniques can be applied to other edible flowers. Sugared flowers look great on cakes and other centrepieces.
Ensure that none of the individuals who will consume these flowers are allergic to eggs. Some asthmatics have reactions to certain edible flowers -- daisies are one of these. Be careful when feeding them to those who have asthma. Make sure that the flowers purchased are pesticide- and dirt free.