- 1 dozen medium-sized edible flowers (such as nasturtiums, violas, borage, or squash blossoms)
- ¼ cup
- Pat the flowers with a paper towel, very gently brushing to remove any moisture on the petals. Keep the stems intact to help hold the flowers while dipping.
- Mix the cornstarch, caster sugar, and food coloring and flavoring, if using, with 1 tablespoon water to creat