Candying edible flowers is an easy way to create beautiful decorations for cakes. Simple, fully open blooms such as pansies, violas and single roses work best.
You will need:
- edible flowers, a handful
- 1 egg white
- water, a few drops
- caster sugar, a small bowl
- a tray or wire rack, covered with baking paper
- a fine paintbrush
Clip the flower stems as close to the base as possible, keeping the flower whole, and remove any leaves on the back.
Check the flowers are clean; rinse and leave the petals to dry if necessary.
Whisk the egg white with the water until a little frothy and smooth (it should still be liquid).
Use the paintbrush to gently coat the petals with egg white on both sides.
Hold the coated flower with tweezers over the bowl of sugar then use a spoon or a sieve to dust each flower with sugar, front and back. Gently shake off any excess sugar.
Place the flower on the lined rack or tray to dry.
Repeat with all of the flowers. The flowers will be ready to use once dried and hardened, about 45 minutes. Store the crystallised flowers in an airtight container for up to two weeks.