Gorgeous Candied Flowers

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

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Gorgeous Candied Flowers

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4.0 by 5 people

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  • Makes: 12 servings
  • Prep: 30 mins
  • Stand: 2 hrs

Gorgeous Candied Flowers

Directions

  1. Gently wash flowers in water. Place flowers on white paper towels and let air-dry or gently blot dry.
  2. 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.
  3. Store candied flowers in an airtight container between layers of waxed paper for up to 4 weeks. Use to decorate frosted cupcakes.

From the Test Kitchen

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.

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Nutrition Facts (Gorgeous Candied Flowers)

  • Per serving:
  • 8 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 4 mg sodium ,
  • 2 g carb. ,
  • 0 g fiber ,
  • 2 g sugar ,
  • 0 g pro.
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