How to Make Candied Flowers

Pretty and delicate, candied flowers can make any dessert more special. This candied flowers recipe walks you through the steps so you can turn yummy desserts into pieces of floral art.

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

Candied Flowers Recipe

Up your dessert decorating skills with this easy candied flowers how-to.

What You Need:

  • 1 cup edible flowers, such as fresh orchids, pansies, borage, and/or rose petals
  • 2 Tbsp. water
  • 1 Tbsp. refrigerated or frozen egg product, thawed
  • 2 Tbsp. superfine granulated sugar

Our Guide to Safe Edible Flowers

Make sure all the flowers you use are edible and grown without harmful pesticides or residues. Look for reputable sources online, such as Florist's flowers aren't fit for consumption.

Possible Edible Flowers:

  • Pansies
  • Nasturtiums
  • Roses
  • Borage
  • Tulips

Check out our complete list of edible flowers, but remember that in order to be edible, no pesticides should have been used to grow the flowers.

1. Prep Flowers

Once you've selected your flowers, gently wash them in water. Place flowers on paper towels and let air-dry or gently pat dry.

2. Coat in Egg Mixture

Combine the water and egg product. Using a small clean paintbrush, gently brush all sides of each flower with the egg mixture in a thin, even layer.

3. Sprinkle Sugar

Sprinkle each flower evenly with sugar. Shake to remove excess sugar.

4. Let Dry, and Decorate Desserts!


After you've made the candied flowers, place them between layers of waxed paper in an airtight container, and store for up to 4 weeks. Or place between layers of waxed paper in a freezer container; seal, label, and freeze up to 6 months.

More Flower Power

Flowers are just so pretty that you want to eat them! Enjoy these recipes that either use or are inspired by flowers.


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