Real sugar-coated flowers were very popular in England during Queen Victoria's time, but are currently making a comeback as a cake decoration. Unlike fake flowers that are made with sugar paste or other similar products, real ones also release their grassy flavor.
Steps
Step 1. Choose edible flowers with thin petals
Violets and pansies are some of the simpler ones that can be consumed with a little sugar. The other options are cherry blossoms, nasturtiums, marigolds, and borage. Collect the flowers in the morning when the risk of them wilting is less; to get the best flavor choose the buds that are fully open but not limp.
- Edible flowers that have thick petals or that grow in clusters do not harden and do not assume static forms; you can sugar them to use the next day, but they don't last very long. These include carnation, rose, dandelion, red clover and lilac.
- Never use those that have come into contact with pesticides, that have grown along the side of the road, or that show obvious damage.
Step 2. Prepare them
Shake them to get rid of excess dust and any insects. Cut off the bitter stems with a pair of scissors and remove the stamens with tweezers; at the end, wash the flowers under running water. Wait for all the moisture to drain and let them dry on kitchen paper in a warm corner of the house, out of direct sunlight.
Alternatively, you can gently peel off the petals and sweeten them individually; this way, the work is easier, especially if you are using flowers that have very dense crowns
Step 3. Make the egg white glaze
Beat the white of one egg with a fork until foam forms; it takes about a minute. If the mixture is thick and you are unable to apply it well with the brush, add a small spoonful of water.
- Consumption of raw eggs can cause food poisoning; To avoid this risk, mix pasteurized powdered egg whites with water. Opt for this solution if you are preparing flowers for several people or plan to sell them.
- To separate the egg white from the yolk, gently break the egg and move the yolk from one half shell to the other, letting the white part fall; continue until you have completely separated the two elements.
Step 4. Apply a thin layer of egg white to each flower
Hold the edge of the flower or petal with a pair of tweezers. Get a new brush that has never been used except for food; choose a small model to avoid tearing the petals.
If the egg white is too thick and you can't spread it, dilute it with a few drops of water
Step 5. Sprinkle each flower with very fine sugar
Use a spoon to drop the granulated sugar on both sides of the flower; when it is completely covered, tap it gently to remove excess dust. There should be a thin layer of sugar that allows you to see the natural color of the petals.
- Superfine sugar has very fine grains but is not the icing one.
- You can get it by blending regular table granulated sugar.
Step 6. Let the flowers dry overnight
Place them on a metal rack or on a cookie sheet covered with wax paper; keep them at room temperature until the icing is completely dry and the flowers are stiff, it will take 12-36 hours. Sugared flowers are fragile, handle them carefully.
If the oven has a pilot flame, you can also keep it off but store the flowers, with the door closed, for 8 hours. Alternatively, set the minimum temperature of the appliance (no more than 90 ° C), leave the door ajar and let the flowers dry for a few hours, checking them often to prevent them from burning
Step 7. Keep them
Store them in airtight containers, at room temperature and away from sunlight; separate the various layers with kitchen paper or tissue.
Those with thin petals that have dried completely should last a few weeks or even months; those with thicker petals only last a few days
Step 8. Decorate the cakes and centerpieces
Sugared flowers are often applied to cakes with a drop of icing; you can also create a new flower by combining the petals, a steady hand and a pair of tweezers are enough.
