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