Bonny posted Message 481 in the NatureCrafts BB
Dated : January 28, 1999 at 02:07:02
Subject: Sugar Coating Flowers
####I received an e-mail asking me how to make Sugar Coated Flowers.
Since I was typing out the instructions to reply to the e-mail request, I decided to post them here too.
Hope someone will like to do this. The spring violets are due to "pop out" soon, and they are my favorite flower to "sugar" They look so pretty on cakes or cookies; and they TASTE SO GOOD! bye Bonny (Granny) #---------*
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Sugar Coated Flowers
You will need:
=Paper towels, small bowl, medium sized bowl with low sides, spoon, fork, tweezers, small sharp
scissors, small soft paint brush (like a watercolor brush), cookie sheet.
=Egg white, granulated white sugar, edible flowers (with no pesticides or preservatives on them)
Method:
=Gather your flowers (pansies, violets, rose petals are good) make sure they are clean and free of
water droplets . These should have a short stem, large enough to hold in finger and thumb. Of
course rose petals can be held by the base. Flowers with no stems will work but it is more difficult to
hold them
=Place paper towels on the cookie sheets. One or two thicknesses is enough..
=Put egg white in small bowl and using fork, beat it just enough to break it up. Do not whisk it until
it is full of air bubbles.
=Fill medium bowl about half full of sugar (note I use regular cooking sugar, but if you wish a finer
"finish" on the flower, you can purchase fine sugar (not powdered sugar).
=Hold flower by the stem, and using the paint brush, dipped in the egg white, "paint" it ALL OVER,
front and back, with the egg white. You should try to only have a thin uniform coat of the egg white,
actually, just enough to dampen the flower.
=Place the flower on the sugar in the bowl and gently spoon the sugar over the flower, a little at a
tim, making sure that all of the egg white is coated with sugar.. When front of flower is coated with
sugar, carefully turn it over and spoon sugar onto the back. Move flower carefully out from under
the sugar, allowing excess sugar to fall off the flower. Ideally, the flower should be coated in a single
layer of sugar, and have no "clumps" of sugary egg white on it. At this point, the flower will be
somewhat heavy. and droopy, so handle carefully.
=Pick up the flower by the stem (this is where tweezers help) and NOT touching the flower petals
(this would mar or ruin the still damp sugar coating) place the flower, front side up on paper toweling
=Repeat this procedure with each flower. Make sure flowers do not touch one another, when
placed on the paper toweling.
=Set the cookie sheet in a well ventilated place. The flowers should dry overnight. (maybe a bit
longer, depending upon the warmth and dryness of the room).
=The stems can be snipped off when flowers are dry. They should not be left on, as they may still
be damp.
Once dry, the flowers should be brittle (like a thin potato chip) They can be stored air tight in jars (I
use wide mouth mason jars) with pieces of napkin or paper towels separating the flowers. They will
keep indefinitely. Store in the dark, to prevent fading of colors.
- Sugar Glaze Fresh Fruit - Video
- with PAllen Smith
