Crystalised flower petals can perk up a cake or dessert in no time, and they’re a wonderfully easy, old-fashioned thing to make. Carnation, dianthus, hibiscus, hollyhock, lavender, orange blossom, rose, pansy and violet petals will all work nicely.
- 2 cups edible flowers
- 2 egg whites, beaten
- ½ cup icing sugar
Clean and dry your flowers or petals. Use a brush to paint a thin layer of egg white onto each side of the flower petals or blossoms. Gently place them into a shallow bowl of icing sugar and sprinkle more sugar over them to coat. Remove from the bowl and place on a piece of waxed paper. Sprinkle some more sugar over the top. Allow them to dry until stiff, about 8 hours. Store at room temperature in an airtight container until needed.