Sugared flowers keep longer than a fresh flower (which is the point of sugaring).
They also look (are) delicate and are great for wedding and other specialty type cakes. Additionally, if edible flowers are sugared they make a tasty treat.
It’s important to pick any kind of flower that has thin petals. Daffodils, daisies, cosmos and other flowers with similar petals will work very well. Thick petaled flowers like lilies will not. Also, flowers that are bunched together, such as roses, dandelions, and carnations won’t work well either.
The buds of any flower will not sugar properly.
Clip the flower stems diagonally from the plant and place them immediately in water. If you’re gathering them outdoors, keep in mind that these flowers should, ideally, be picked in mid-afternoon, after the dew has gone and they have opened up.
Remember to dust off any bugs you see before bringing them inside the house. Leave the flowers for about an hour just to make sure that all the bugs are gone.
Get a small paintbrush, a child’s plastic craft paintbrush will work just fine.
Now, put the white of one egg in a bowl and beat it lightly. You have to use berry sugar for this, berry sugar can be found in most supermarkets in the baking section.
Pour about a cup of sugar into a bowl and put it off to the side with the egg white.
Next, place a thin needle in a piece of styrofoam board. Cut the flower’s stem off right below the bulb, which is below the bloom. Place the flower on the needle, now you can keep your hands free.
Dip the paintbrush into the eggwhite. Make sure there is not too much on the brush, you can always go back for more, and gently and evenly paint the top of each petal one by one with the eggwhite. Evenly sprinkle the berry sugar over the petals and shake off the excess. Don’t overdo it either, you should still be able to tell what color the flower is.
Take the flower out of the styrafoam board and turn it upside down. Carefully place the flower back on the board, and paint the bottom sides of the petals and then sprinkle the sugar over them. The flower petals will have gotten very loose and floppy by now. Don’t worry about, this is supposed to happen.
Carefully remove the pin from the flower and turn right side up. Lay the bloom on a different board and leave it until it dries. When the flowers have dried they will be hard and crusty.
Take a small box and line the bottom with waxed paper. Gently lay the sugared flowers on the waxed paper. Make sure that the flowers do not overlap. Place waxed paper between each layer. Lay the heavier, larger flowers at the bottom of the box and the smallest and lightest flowers at the top. Do not press down on the layers. Store the flowers in a dry place where they won’t get disturbed.
To put on any cake: just put a small dot of icing down and carefully place the sugared flower on top of it. You may press gently on the center of the flower to make it stick better.
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