Chrystallized edible flowers
Many plant flowers are edible. People using them to make tea, eating as pan-fried, added to salads and so on. One nice way to use flowers to crystallize them so they can be used to decorate cakes. I made crystallized calendula flowers to decorate the birthday cake of my good colleague Krista Kass. For me, more problematic than the crystallization of flowers was the choice of cake for her, but I got help with this to turn my thoughts in the right direction. The New York Cheesecake was chosen, which is quite frequent in my cake repertoire.
Why did I choose for the crystallization of calendula which is thick, fleshy, and particularly difficult to crystallize? The guilt fo that lays in my co-worker Gaily Kivi, who sent the pictures of the field covered with marigolds near her home and I got inspiration.
In any case, I crystallized calendula flowers and used them for cake decoration. Please try, it was time-consuming but relaxing
Preparation time: 20 minutes to cover the flowers with the first layer of sugar. The procedure itself took more than 24h.
Level: Not too complicated
Ingredients:
Flowers of edible flowers
1-2 egg white, lightly bubbled
Powdered sugar for shaking
Preparation:
1. Whisk the 1-2 egg whites very gently to the very light foam
2. Brush the fragile flowers with the egg white or soak thicker flowers if needed. I just dipped the calendula in egg white
3. Place the flower blossoms on the baking sheet and sprinkle with a layer of icing sugar using a sieve. Let dry. If the flowers are thick and have many petals, repeat the sugar shaking after every few hours. Violets and cresses dry more easily and the sugar layer shouldn’t be very thick.
4. Dry the flowers overnight on baking paper in the room and use for cake decoration.
Done !!
