Make Sugared Flowers

By Judith Hogan | Image: Terry Guscott

Sugared flowers keep longer than fresh flowers and make a lovely addition to wedding cakes and table centrepieces.

Dip your flowers of choice into egg white and dust lightly with granulated sugar to allow the flower colour to shine through. A stainless-steel tea strainer with a handle works quite well.

Allow the flowers to dry overnight.

If you are not using them right away, store in an airtight container to prevent shrinkage. Most flowers work quite well, but African violets are a good choice due to their firm texture. African violets are not edible, however even those flowers safe to eat should not be consumed when “sugared,” due to the safety concerns regarding raw egg whites.