To sugar real flowers for cake decorations, you'll need to apply a simple process that involves egg whites and sugar. This method, as demonstrated by Martha Stewart in a YouTube video, creates beautiful, crystallized flowers.
Steps to Sugar Real Flowers:
Here’s how to properly sugar flowers, based on the referenced video:
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Prepare the Flowers: Choose edible flowers that are free of pesticides and have been rinsed gently. Some good options include pansies, violas, and rose petals.
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Egg White Wash:
- Lightly beat an egg white until it is just foamy.
- Using a small, clean paintbrush, carefully apply a thin coat of the beaten egg white to all surfaces of the flower petals. Make sure to coat evenly without pooling.
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Sugar Coating:
- Sprinkle the flower petals with fine granulated sugar. Ensure all surfaces are covered by sugar.
- Alternatively, for a more even and less messy application, you can place the sugar in a shallow bowl and gently dip the egg-white coated flower into it, turning gently to achieve full coverage.
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Drying:
- Place the sugared flowers on parchment paper to dry.
- Allow them to dry until crisp; this may take about 8 hours.
- The petals may be made in advance and stored at room temperature in single layers in an airtight container.
Tips for Success
- Use Edible Flowers: Only use flowers that are specifically grown for consumption. Avoid using flowers from florists or gardens where pesticides might have been used.
- Gentle Handling: Handle delicate flower petals carefully to prevent bruising or tearing.
- Even Coating: Ensure even coating of egg white and sugar for best results.
- Complete Drying: Make sure the flowers are completely dry before storage or use.
By following these steps, you can create stunning sugared flowers to elevate your cake decorations.
