Advertisement
Crystallized Flowers
- Makes
30–40
flowers - Difficulty
Easy
By Julie Jones
Published 2017
Decorating cakes and desserts with crystallized flowers is a guaranteed way to make everything that little bit prettier. They are easy to do and can be used to adorn cakes, give a burst of colour to a pavlova or could even be served alongside a panna cotta. All you need is a light touch, a soft-tipped brush and a water sprayer.
Ingredients
- edible flowers such as violas, roses, violets, polyanthus, borage or sweet Williams
Method
To clean the flowers, spray each with a very fine mist of water, then place on to some kitchen paper to dry.
Remove the flower head from the stem, leaving the part that holds the flower together in place. Working with I flower at a time, lay onto the fattened fingertips of an out-stretched hand, underside facing up.
Use a small round-tipped brush to gently coat each petal with a