Crystallised flowers and leaves

Crystallised flowers and leaves

By
From
Bake and Decorate
Makes
As many as you want
Photographer
Laura Edwards

A quick and stunning decoration that requires very little equipment, just a quiet hour and a bit of patience. These should keep for up to 1 week in a dry place. Use unsprayed flowers that are completely dry.

Ingredients

Quantity Ingredient
egg white, lightly whisked
white caster sugar
edible flowers and leaves, (see note)
small paint brush
florists' wire, (optional)

Method

  1. Line a baking sheet with baking parchment.
  2. Place the egg white in a bowl and the sugar in another. Hold the flower, petal or leaf at the base and paint with egg, ensuring you cover every fold. Gently sprinkle on the sugar, again making sure every surface is covered, then shake off the excess.
  3. If crystallising whole roses, push a fine florist wire through the base of the bloom, then hook the wire over a tall glass. Leave overnight in a dry, warm place. The flower will dry while hanging.
  4. Lay petals or leaves on the lined sheet and leave overnight in a dry, warm place (an airing cupboard is ideal). They will harden in a few hours, becoming brittle.
  5. Store in an airtight container, lined and interleaved with baking parchment. They are very fragile, so only make a couple of layers.

Note

  • Use flowers and leaves such as whole roses or rose petals, violas, pansies, violets, mimosa, cowslips, pinks, primroses, lavender, sweet geranium leaves and mint leaves.
Tags:
Baking
Cakes
decorating
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again