• 5 Ratings

Coat edible flowers in superfine sugar for a shimmery (and easy) cake topping that will turn heads at your next party.

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Gently wash flowers in water. Place flowers on white paper towels and let air-dry or gently blot dry.

    Advertisement
Instructions Checklist
  • In a small bowl stir together the 2 tablespoons water and the egg product. Using a small clean paintbrush, gently brush all sides of each flower with the egg mixture in a thin, even layer. Sprinkle each flower evenly with sugar. Shake each flower to remove excess sugar. Let dry on a wire rack for at least 2 hours.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Store candied flowers in an airtight container between layers of waxed paper for up to 4 weeks. Use to decorate frosted cupcakes.

Make-Ahead Directions:

For longer storage, place candied flowers between layers of waxed paper in a freezer container. Seal, label, and freeze for up to 6 months.

Nutrition Facts

8 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 4 mg sodium. 22 mg potassium; 2 g carbohydrates; 0 g fiber; 2 g sugar; 0 g protein; 0 g trans fatty acid; 340 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 8 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;

Reviews

5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0