How to Crystallise Edible Flowers

We’re tagged in so many creative bakes, cakes and dishes on Instagram, but one really caught our attention earlier this week! We have recently launched our Pressed Violas and Pressed Pansies, but one of our followers has gone that extra, to crystallise edible flowers! We got in touch with the wonderful Sabrina Chamba, from @the_cake_pixie to give us the recipe!

Follow along below to see her recipe for how to crystallise edible flowers!

What you will need:

• Selection of Edible Flowers (I recommend the Premium Flower Mix from Nurtured in Norfolk)
• Fine Paint Brush
• 1 Egg White (Or gum arabic liquid for Vegans)
• 1/2 Cup of Caster Sugar
• Wire Rack

Method:

1. Using the paintbrush, coat the flower petals on both sides with a thin layer of egg white (or gum arabic liquid).
2. Sprinkle a fine even layer of caster sugar on the petals, making sure to rotate the flower as you sprinkle the sugar, to ensure full coverage. Gently shake the flower to remove any excess sugar.
3. Place the flowers onto a metal wire rack and allow to dry. Depending on the temperature of the room, they can take a few hours to dry.
4. Repeat the process until all flowers have been covered.

Tip! Make sure the egg white coating is fine, to avoid the sugar clumping when sprinkled on top. 

If you’re not using them the same day, store the flowers in an airtight container, avoiding direct sunlight.

I have found the flowers that work particularly well for this process include;

Calendulas, Carnations, Dianthus, Geraniums, Impatiens, Pansies and Violas – all available at Nurtured in Norfolk!

If you enjoyed Sabrina’s tutorial, be sure to follow her on Instagram, @the_cake_pixie