March 30, 2012

diy wedding

  Small edible flowers such as roses, lilacs, pansies, and wild violets (not African), and leaves such as the rose geranium and mint leaf, can be made into beautifully shimmering decorations to garnish cakes. When you make them yourself, each petal remains separate and sparkling. Firm-petaled flowers such as roses are the easiest to work with. All that's needed is a little egg white, superfine sugar and petal dust or powdered food color, and a small artist's paintbrush reserved for use with food. Petal dust, available in cake decorating supply stores, comes in many subtle hues. After drying, most flowers will last for years, with the exception of lilacs, which tend to brown around the edges after a few months.


1. Place superfine sugar in a small bowl and stir in the powdered food color, starting with a small amount. Pour an egg white into another small bowl and beat it lightly with a whisk or fork. If using roses, peel off any outer petals that are not in perfect shape. If the roses are too tightly closed, tease open the petals by blowing on them and probing them gently with the blunt end of a wooden skewer.

2. Deep the flowers facedown into the egg white. Use an artist's paintbrush to remove all but a thin coating, making sure that the underside of the petals is coated too.

3. Hold the flower over the sugar bowl and, with a small spoon, spoon the sugar over the flower's petals to coat them evenly on all sides.

4. It can take up to 4 days for flowers like roses to dry. When it is partially dry, transfer the flower to a wire rack that has been lightly coated with nonstick cooking spray to dry completely. For roses, what works best is to cover the top of a bowl tightly with a piece of nonstick aluminum foil and punch small holes in the foil to hold the flowers upright.

  Most crystallized flowers will keep indefinitely in an airtight container in low humidity, away from direct sunlight.           (Adopted from Rose Levy Beranbaum's   Rose's Heavenly Cakes )

Photo by 'corsets and TRAINS'

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