Sugar flowers for cupcake and tart decoration
Did you know you can easily prepare your own edible sugar flowers? And this recipe will help you with it. This way you can easily decorate your cupcakes, tarts, and cakes with edible flowers.
Ingredients
- 1 egg white size L
- 1 teaspoon water
- ½ cup sugar fine
- edible flowers biological, no toxication flowers (I took violets)
Ingredients you need per step are listed below the step in Italic
Instructions
- Rinse the flowers and let them air dry.
- Mix the egg white slightly with the water.
- Use a brush to cover the whole leaves with the egg white mixture.
- Sprinkle the sugar on top (look out for clumps).
- Air-dry the flowers for a night. When you store them in an air tight box they stay fresh for about a few months
NOTES
- Take fresh, strong flowers. Put them until you start using them in the water. Slack flowers give a bad result.
- Use edible flowers (not all flowers are edible) and organic flowers or from your own garden (if you don’t use pesticides)
- Brush the entire leaf, stem, and leaves (if any) with the egg whites. Don’t skip a thing.
- Mix the egg lightly, but do not knock it.
- Lay the flowers on a plate or plate and move them after a second of 10. Otherwise, the flowers stick on the board and won’t get off.
- Sugar Flowers are easy to store in a dry place. They remain well for a few months. You can even add a bag of rice with the jar of sugar flowers to scavenge water.
Nutrition
Calories: 1kcal | Sodium: 3mg
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