Candied rose petals
Candied rose petals for cakes are the perfect way to elegantly style edible flower cakes in a natural, beautiful way.
Print Recipe
Ingredients
- Organic rose petals
- ½ cup sugar
- 1 egg white
Instructions
- 1.Carefully pluck the individual petals from the rose bloom.
2. VERY Gently mist your rose petals to clean them, because careful not to bruise them. I like to mist them with some water, place them on a towel, and gently place a paper towel on top of them for absorption.
3. Place a wire cooling rack on a baking sheet. Crack the egg white into a small bowl and whisk it with a fork. Dump the superfine sugar into a shallow bowl or onto a plate.
4. Gently paint a rose petal with the egg white using a new soft bristle paintbrush or instead simply dip the petal in the egg white, turning to coat both sides and allowing any extra to drop off, and then place the petal in the bowl of superfine sugar, turning to coat both sides and sprinkling on extra, if necessary, so the petals are completely coated with sugar.
5. Space the candied rose petals apart on a wire cooling rack and leave until dry and hardened.
6. Use the candied rose petals quickly, within a day or two.
Notes
Use them as a garnish, to decorate cakes, in cocktails, on charcuterie boards, in edible petal confetti, in rose petal jam, as a gift and wherever you see fit!
Although you can use sugar to preserve flowers, this method does not allow for them to store well. They will get soggy if not used within a day or two.
Nutrition
Serving: 1g | Calories: 18kcal | Carbohydrates: 4g | Sodium: 2mg | Sugar: 4g
Servings: 30 candied petals
Calories: 18kcal