Easter Making- How to make edible, sugar coated flowers and what to do with them.

We at Home of Juniper have a passion for food. This passion usually revolves around eating… but when we do have time to get in the kitchen the creativity that can go into cooking can be pretty wonderful.

Perfect for this time of year, and great to do with children, is making sugar-coated flowers.

First, and most importantly, make sure you know which flowers are edible! You can find this out on various websites (or ask someone who knows). We used various flowers including Pansies, which are growing well at the moment – don’t pick it if you are not absolutely sure.

Relatively thin petals are harder to produce…but taste better.

Once you have picked your flowers, wash them and let them dry. While they are drying get an egg and separate the yolk from the whites (you only need the whites). Whisk the whites and get a bowl with some caster sugar in it (you use granulated but caster sticks better and is much more delicate).

Next comes the tricky bit, using a sterile brush cover the ENTIRE flower head-front and back- with egg white (we find it easier with a slightly stiffer brush and starting at the back of the flower- but it may take you a couple of goes to get used to it).

After the flower is fully covered (but before it dries) sprinkle caster sugar over it. Sprinkle it a pinch at a time, but make sure it is fully covered. When it is covered leave face-down somewhere dry. Leave them over night, and they should be dry in the morning and ready for you to decorate your cakes or biscuits with.

Perfect way to add a little bit of Spring to Easter, or other special occasions.

Kent Cake with Edible Pansy