Time: 12 hours 10 minutes
Complexity: average
Quantity: 12 flowers

This recipe allows you to create your own natural decoration for a cake or any other dessert. Delicate, frosted-looking candied flowers look magical, but they're also edible. The arrangement will look stunning on a light-colored dessert. While it's unlikely to add any flavor or aroma to your dishes, a striking visual effect is guaranteed. Simply choose the appropriate plant, remove any green parts surrounding the flower, and coat the entire surface with sugar as thoroughly as possible. Suitable plants include primrose, borage, calendula, and lavender.

Ingredients:

• 2 large egg whites, room temperature
• 1 teaspoon of water
• 12 edible flowers (e.g. violets, marigolds, rose petals)
• 1 cup of ultrafine sugar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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Preparation:

Step 1
• In a small bowl, combine the egg whites and water and lightly beat with a fork. Dip a brush into the mixture and carefully and thoroughly coat the flower, covering both sides of the petals but not too much. While the whites are still wet, carefully sprinkle them with superfine sugar. Place the flowers on a waxed paper-lined baking sheet to harden for 12–24 hours. Use the candied flowers to decorate cakes and other desserts.
  
  Read the article Decorating cakes with fresh flowers

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