Edible Sugar Coated Flowers For Cake Decoration Recipe
Adding a beautiful flower to a cupcake adds a beautiful touch to the cupcakes. Placing several flowers or flower petals on a cake allows you to create your own colorful edible garden. Before the advent of fancy pastry bags and tips in a typical home kitchen, bakers sugar coated their own flowers straight from their gardens. No faux flower can match the color or beauty of a real flower, which will allow you to create a unique and stunning display on top of your cakes or cupcakes. You can also use edible sugar coated flowers as a garnish on dessert plates or on top of puddings, pies and other sweets.
Choose Your Edible Flower Petals
If you are growing your own flowers – do not use any type of insecticide, pesticide or fertilizer. If you buy your flowers, make sure the grower did not use any harmful chemicals to kill insects on the plants or to promote growth. If you are not sure if any harmful chemicals were used, err on the side of caution and avoid the petals.
Common Edible Flowers and Leaves
Picking Your Petals
Pick flowers, petals and leaves just before you are ready to coat them. Flowers, petals and leaves will wilt and the taste will become distorted if they sit for longer than about 30 minutes.
As you are picking your flowers and leaves, place them in a colander.
Give them a quick rinse under cold water to remove any dirt, dust and small bugs. Do not over wash the flowers because they will become limp.
Sugar Coating Preparation
Add ¼ cup of cold water to a large bowl.
Add one packet of unflavored gelatin to the color water.
Allow the gelatin and water to stand for about five minutes.
Add ¾ cup of boiling water to the bowl.
Whisk the water and gelatin until all of the gelatin dissolves.
Place the bowl into the refrigerator and let it thicken for 30 to 45 minutes until it becomes gooey and thick, but has not set.
Remove the bowl from the refrigerator and whip the gelatin with a whisk until it becomes foamy.
Place a sheet of wax paper over a baking tray or cookie sheet.
Sugar Coating Flowers, Petals and Leaves
Add 1 cup of granulated sugar to a large bowl.
Dip the petals, leaves or flowers into the foamy gelatin.
Hold the gelatin covers petals over the sugar bowl with one hand and with your free hand pick up some sugar and generously sprinkle it over the flower or leaf. Turn the petal or leaf over and sprinkle the underside.
Set the sugar coated flower onto the wax paper covered baking tray.
Place the flowers into the refrigerator to set fully after you fill the tray with the sugar coated flowers.
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