I am so in love with all of the Spring blossoms happening outside. Each year, I look forward to the one or two precious weeks in early Spring when a bunch of branch blossoms are in full display. Unfortunately, they fade as fast as they bloom. I wish there were a way to preserve their beauty.
After a few google searches, I found a way. Surprisingly, this method is easier than I thought. Here’s what I discovered- Sugared Flowers!
I made sugared flowers out of quince blossoms and carnations. However, you can literally use any types of flowers and they will all turn out beautifully. The materials needed are simple- egg white, sugar and perhaps a small paint brush (I used my fingers).
See the steps below…
There are actually a lot of edible flowers out there such as pansies and many variety of roses. These also include different types of Spring blossoms like the ones that I used here, Quince. Please keep in mind to only use flowers that you know are safe and free of pesticides. For a full list of edible flowers, please see HERE.
Sugared flower can be stored up to three months. I used a mixed of fresh and sugared flowers to decorate a plain frosted cake.
Frequently Asked Questions
Can I use any type of flower for sugared flowers?
Yes, you can use a variety of edible flowers such as pansies, roses, or quince blossoms, as long as they are safe and free of pesticides.
What technique should I use to apply the egg white to the flowers?
You can use a small paint brush or your fingers to gently coat the flowers with egg white before sprinkling them with sugar.
How long can I store the sugared flowers once they’re made?
Sugared flowers can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to a week.
