Edible, Candied Flowers
Prep time
Cook time
Total time
Edible, candies flowers are a lovely old-fashioned touch on cupcakes and cakes. Be sure to do your homework and use ONLY edible flowers that are pesticide-free.
Serves: 3 dozen
  • Three or more dozen edible, pesticide-free blossoms*
  • 1 egg white
  • 1 teaspoon water
  • Superfine granulated sugar
  • Soft, wide bristle brush
  • Parchment or waxed paper
  • Rack or pan for drying
  • *Make sure blossoms are pesticide-free and edible. We use pansies, violas and nasturtiums from our own garden.
  1. If sugar is not superfine, pulse it in blender or food processor for a few seconds; set aside in small bowl.
  2. Wash the flowers gently in cold water.
  3. Using small scissors, clip out any stamens to remove pollen.
  4. Pat flowers dry.
  5. lightly beat egg white and water.
  6. Using a soft, clean brush, brush both sides of flower petals with egg white.
  7. Holding flower over bowl, spoon sugar over the petals, making sure all surfaces are covered.
  8. Place on parchment to dry.
Recipe by Spatula Queens at https://spatulaqueens.com/2015/05/edible-candied-flowers/