A wonderful activity for spring, the very creative Hollie from @hollie_berries_ has shared with us how to create sugared edible flowers. Perfect for decorating a cake or biscuits with this Easter!
In a technique that actually dates back to the Victorian era, Hollie tells us sugaring edible flowers is a fun and simple activity.
‘Making sugared flowers for baking with is such a lovely spring activity that is amazingly easy to do. You don’t have to spend a fortune on fancy types of edible flowers, in fact you might be surprised at how easy they are to find in your garden!
‘Primroses are beautiful in bloom right now and are the perfect edible flower for baking with and adding to desserts! They come in such a huge range of gorgeous pastel shades and are just perfect for sugaring to preserve and using to decorate cakes, bakes and biscuits alike.’
– Tools –
Small clean paintbrush
– What you’ll need –
A bunch of freshly picked and washed primrose flowers Caster sugar 1 egg white 1 teaspoon of water
Lay out your washed primrose flowers on a flat surface and remove any excess water to ensure they are thoroughly dried.
In a small bowl, whisk together the egg white and a teaspoon of water until smooth.
Lay out a piece of baking paper on a flat board. With a small paintbrush carefully paint the flower with a thin layer of the egg wash ensuring you get right to the edges of each petal, then sprinkle a good layer of sugar over the top. Repeat this doing one flower at a time until you have the desired amount.
Leave to dry for 24 hours before carefully peeling the sugared flowers off the baking paper and using to decorate cakes, biscuits, chocolates or desserts! The sugared flowers will keep in an airtight container for a good couple of months too.
If you’ve decorated your own cakes or biscuits using Hollie’s lovely recipe for sugared edible flowers, don’t forget to tag us using #cotswoldco on Instagram!