If you’re insane enough to make your own wedding cake, you might also be crazy enough to candy fresh flowers. It’s actually quite simple -- brush petals with egg whites, sprinkle granulated sugar -- but like with most things things, especially in the kitchen, the devil’s in the details.

You can make a dozen blossoms rather than a few hundred. Once finished, they keep perfectly for days, even weeks, layered between paper in an airtight container.


 

Candying Flowers

 
 
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Arranged on top of cupcakes, custard tarts or wedding cake tiers, the sparkling sugared flowers are gorgeous and delicious.

Some important points to keep in mind:

  1. •Purchase edible flowers from produce vendors or organic florists to avoid pesticides. (Here are some photos of edible flowers.)

  2. •Thin petals and delicate blossoms work best. Thick, fleshy buds may not dry well.

  3. •The calyx of some flowers may taste bitter, but it’s important for keeping the petals together and adds green color.


  1. •Select only the freshest blossoms free of all bruises, mold or creases.

  2. •Separate your eggs carefully to prevent any yolk from contaminating the whites. (Cold eggs straight from the fridge separate more cleanly than room temp eggs.)

  3. •Let the sugared flowers dry completely before storing them. Depending on the climate where you live, this might a few hours or up to two days.