Sugared Flowers Recipes

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SUGARED FLOWERS



Sugared Flowers image

Use these candied flowers to embellish our Spring Cupcakes or any dessert you like.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 72

Number Of Ingredients 4

1 large egg white
1 teaspoon water
72 purple pesticide-free edible flowers, such as pansies and violas, stems removed
Superfine sugar, for sprinkling

Steps:

  • Whisk egg white with water in a small bowl. Working with 1 flower at a time and holding it with tweezers, brush egg wash over entire surface of flower using a small paintbrush. Sprinkle with sugar. Transfer to a baking sheet lined with parchment to crisp flowers. Let stand at room temperature overnight. Sugared flowers can be stored in single layers in airtight containers at room temperature for up to 3 months.

SUGARED-FLOWERED DOUGHNUTS



Sugared-Flowered Doughnuts image

These delicately-decorated homemade doughnuts will make hearts flutter before even the first bite is had. The sugared flower decor looks particularly lovely on these orange-blossom-glazed treats, but they'll still look pretty sweet on desserts like iced cookies and cupcakes, too.

Provided by Riley Wofford

Categories     Donuts

Time 12h5m

Yield Makes 12

Number Of Ingredients 16

1 large egg white
Pesticide-free edible flowers, such as rose petals, violas, pansies, and princess flowers
Superfine sugar, for sprinkling
1 stick unsalted butter, softened, plus more for pans
1/2 cup granulated sugar
1/4 cup packed light-brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher salt (we use Diamond Crystal)
2 large eggs, room temperature
1 teaspoon finely grated orange zest
1/2 teaspoon pure almond extract
2 1/2 cups unbleached all-purpose flour
1 cup whole milk, room temperature
1 pound confectioners' sugar (4 cups), sifted
1 to 2 teaspoons orange-blossom water

Steps:

  • Flowers: Whisk egg white with 1 teaspoon water in a small bowl. Working with one flower at a time, holding it with tweezers or in your fingers and using a small paintbrush, brush egg wash over surface of petals. Sprinkle evenly with superfine sugar. Transfer to a wire rack set over a baking sheet, sugared-sides up. Let stand at room temperature 12 hours.
  • Doughnuts: Preheat oven to 425°F. Lightly brush two standard 6-mold doughnut pans with butter. Beat butter with both sugars, baking powder, baking soda, and salt on medium-high speed until light and fluffy, about 3 minutes. Add eggs, orange zest, and almond extract; beat on medium speed to combine, scraping down sides of bowl as needed. Reduce speed to low; add flour in two batches, alternating with milk. Beat just until combined.
  • Transfer batter to a piping bag or resealable plastic bag with a 1/2-inch hole snipped in one corner. Pipe mixture into prepared pans, dividing evenly. Bang pans several times on counter to release air bubbles. Bake until doughnut tops spring back when lightly pressed, 12 to 14 minutes. Let cool 10 minutes, then transfer to a wire rack and let cool completely.
  • Glaze: In a bowl, whisk together confectioners' sugar, orange-blossom water, and 1/4 cup water until glaze is thick and smooth and has the consistency of honey, adding more water as needed. Dip top of each doughnut in glaze (each should be halfway submerged), rotating to evenly coat. Transfer to wire rack, glaze-sides up. Top with sugared flowers while still wet; let dry completely.

CANDIED FLOWERS



Candied Flowers image

You will need 1 Thin artist's paintbrush. Make a masterpiece by simply garnishing a plain cake with candies flowers or add these to a cup of tea or a cocktail. They can be stored in an airtight container and put in the freezer for up to a year. Use flavored vodka like cherry, strawberry, raspberry whatever you choose. For info on Edible flowers do check out this cookbook http://www.recipezaar.com/cookbook.php?bookid=27685

Provided by Rita1652

Categories     Candy

Time 15m

Yield 16 serving(s)

Number Of Ingredients 4

1 egg white (please use powdered egg whites to avoid salmonella)
3 -6 drops 100 proof vodka, flavored (optional)
superfine sugar (caster)
petals violets, begonias, pansies, Johnny-jump-ups, rose petals, lilac, borage, pea, pinks, scented geraniums (Amout depends on size of flowers can be between 30-90 petals)

Steps:

  • Beat egg whites until frothy. Add a couple of drops of vodka to help the flowers dry quicker.
  • Using fresh picked flowers, paint each flower individually with beaten egg white using the artist's paintbrush.
  • When thoroughly coated, sprinkle with fine sugar and place on the wire rack to dry. Flowers are completely dry when stiff and brittle to the touch.
  • They should be free of moisture. This could take 12 to 36 hours, depending on humidity. To hasten drying, you may place the candied flowers in an oven with a pilot light overnight, or in an oven set at 150 degrees to 200 degrees F with the door ajar for a few hours.
  • Store the dried, candied flowers in airtight containers until ready to use. They will keep for as long as a year.

Nutrition Facts : Calories 1.1, Sodium 3.4, Protein 0.2

SUGARED FLOWER SHORTBREADS



Sugared flower shortbreads image

These delicate shortbreads make a perfect gift. Given a floral hint with rosewater, you could also use orange blossom extract or dried lavender

Provided by Cassie Best

Categories     Afternoon tea, Dessert, Treat

Time 1h12m

Yield Makes 15-20

Number Of Ingredients 17

250g plain flour , plus extra for dusting
140g cold, slightly salted butter , cut into small cubes
85g white caster sugar
1 tsp vanilla extract
2 egg yolks
½ tsp rosewater (optional)
assortment of 15-20 edible flowers , unsprayed, (we used pansies, violas, primroses and rose petals - see tip)
50g caster sugar
1 egg white, beaten
300g royal icing sugar food colouring pastes (we used yellow, purple and pink)
edible shimmer dust (optional)
tweezers
1 small paintbrush
8cm biscuit cutter
1 disposable piping bag
1 fine writing piping nozzle
tissue paper and a pretty box, to wrap the biscuits in

Steps:

  • Remove the stalks and any leaves from small flowers like violas or pansies, and carefully pull apart the roses to separate the petals. Place a sheet of baking parchment on your work surface. Sprinkle the caster sugar over a saucer, then lightly whisk the egg white in a small bowl. Holding a flower or petal with tweezers, use a small paintbrush to paint both sides with egg white. Spoon the sugar over, then shake off the excess and place on the parchment. Repeat with the remaining petals or flowers. Leave to dry for 3 hrs, or overnight if you can. Will keep in an airtight container for up to 1 month, but their colour may start to fade after a few weeks.
  • Tip the flour into a large bowl and add the butter. Use your fingertips to rub the butter into the flour until you have a damp, crumby texture. Pour in the sugar and gently mix in with your fingertips. Whisk the vanilla, rosewater and egg yolks together in a small bowl with a fork, then drizzle the mixture over the buttery flour. Mix again, squashing the crumbs together to form a dough. If the mixture is a little crumbly, drizzle over 1-2 tsp cold water, then mix again. Tip onto your work surface and knead very briefly until the dough looks even, with no streaks of egg. Wrap in cling film, pat into a round disc and chill for 30 mins.
  • Heat oven to 180C/160C fan/gas 4 and line two large baking trays with baking parchment. Remove the dough from the fridge - if it's very firm, leave it at room temperature for 15 mins to soften. Lightly dust the work surface with flour, unwrap the dough and roll it to the thickness of a £1 coin. Stamp out 8cm disks with the fluted side of a biscuit cutter and transfer them to the baking trays. Bake for 10-12 mins, swapping the trays over halfway through cooking. Once lightly golden and firm, remove the biscuits from the oven. Leave to cool on the trays for 10 mins or until stable enough to transfer to a wire rack to cool completely.
  • Mix the icing sugar with enough water to make a thick icing. Divide the icing between as many bowls as the number of colours you'd like to use, and dye each one a pastel shade with a drop of food colouring. Transfer half of one of the icings to a disposable piping bag fitted with a fine writing nozzle. Pipe a ring around the outside of the biscuit and set aside to dry. Continue until you've iced a third of the biscuits (if you're using three colours), then move on to the next colour, transferring any leftover icing back to its original bowl. Leave the biscuits to dry for 10-15 mins.
  • Add 2-3 tsp water to each icing to make it a little runnier. Spoon the icing onto the biscuits, matching the colour to the rings. Encourage the icing to flood the surface by easing it to the edges with your spoon - don't be too generous with the icing as it may overspill when you add the flowers and petals. You can now dust the surface of each biscuit with a little shimmer dust, if you like, then top with the flowers. Leave the biscuits to set for at least 1 hr before wrapping in tissue paper in a pretty box. Will keep for up to 1 week.

Nutrition Facts : Calories 193 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

CANDIED EDIBLE FLOWERS



Candied Edible Flowers image

To coat the flower petals with the sugar mixture, I use a kids' paint brush. I've also frozen some of the sugared blooms after they've dried to use at a later date.

Provided by Taste of Home

Time 30m

Yield 40-50 candied flowers.

Number Of Ingredients 4

2 teaspoons meringue powder
2 tablespoons water
40 to 50 edible blossoms or flower petals of your choice, such as pansies, edible orchids or rose petals
1-1/4 cups superfine sugar

Steps:

  • In a small bowl, dissolve meringue powder in water. Lightly brush over all sides of flowers to coat completely. Sprinkle with sugar., Let dry on a waxed paper-lined baking sheet for 1-2 days. Use as a garnish for dessert.

Nutrition Facts :

CANDIED FLOWERS



Candied Flowers image

Categories     Candy     Dessert     No-Cook

Number Of Ingredients 4

edible flowers
superfine sugar
egg whites, at room temperature
water

Steps:

  • Brush petals with an egg white that is slightly beaten with a couple of drops of water.
  • Hold the petal with a tweezer, and sprinkle with superfine sugar. Tap the tweezer to remove excess sugar.
  • Remove to a rack to dry completely. Store in an airtight container.
  • Sugared flowers can be made in advance and stored up to one month.

CANDIED FLOWERS



Candied Flowers image

Sugarcoated edible flowers are a quick and easy way to add a little flair to many desserts and serving trays. They need to be made in advance, which is a real time-saver on party day.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 40 to 50 candied flowers.

Number Of Ingredients 4

2 teaspoons meringue powder
2 tablespoons water
40 to 50 edible blossoms of your choice, such as rose petals, violas (Johnny-jump-ups), calendula petals (pot marigold) and dianthus
1-1/4 cups superfine sugar

Steps:

  • In a small bowl, dissolve meringue powder in water. Lightly brush over all sides of flowers to coat completely. Sprinkle with sugar. Allow to dry on a waxed paper-lined baking sheet for 1 to 2 days. Use as a garnish for dessert.

Nutrition Facts :

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