Thursday, 03 June 2010
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Candied Flowers
Guest blog submitted by Christie's Corner.
To celebrate the start of June and the near-end of my renovation, I thought I’d post about one of the more whimsical culinary items I’ve made recently. Candied flowers. Somehow this clunky term doesn’t do justice to the delicate, crystalized petals. And I figure if you’re going to spend an hour coating Johnny Jump Ups in egg white with an artist’s brush the results should be called something fanciful and romantic — like fleurs confites or bonbons des fleur.
I created these for a CanadianGardening.com article, but the results were so lovely I’ll be making more for my sister’s wedding cake. Curious about how to make them? You can read my article on candied flowers online.
What’s the most finicky edible item you’ve ever made? Was it worth the time and effort?
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- From: christiecorner
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Comments (5)
I've actually never done anything anywhere close to so finicky as that. In fact, I'm known for my "throw it all in a pan and let it cook" method of cooking. I salute all your hard work- they're beautiful, and they'll be so pretty on a wedding cake. :)
Wow they look awesome :)
I'll be honest, I'm not much of a cook, and the last time I made anything more complicated than mashed potatoes, they were cookies and nobody liked them except me XD
I love candied pansies! Candied rose petals are nice, too. Delectable delicacies!
Your recipe calls for super fine sugar, is powdered sugar okay?
candied orchids! mmmm
Awww, those flowers look so romantic, would be so lovely on a wedding cake. But no...I don't think I ever made anything of that caliber in terms of finicky, with the exception of chocolate peanut butter cups.