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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beautiful! Wow, I’m really impressed, Charmian, and so happy to see your post today. Your sister will have one lovely cake if it’s covered with these beauties.
I don’t think I’ve ever made anything so lovely and delicate. I did once wrap a cake with a chocolate “band” with edible gold on it, but that was years ago, and I don’t think I’ve done it since. I don’t have the patience!
Cheryl´s last blog ..Piper
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Charmian Christie Reply:
June 3rd, 2010 at 11:08 AM
Never done a chocolate band. I am abysmal at chocolate decorating. You have to get the temperature just right or it cracks or melts or does something unexpected. Flowers, on the other hand, just sit there and let you paint them with egg whites. It was easier than I thought.
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The cake will be too beautiful to cut, and look even better than us in our dresses!
You are a culinary wizz.
Love,
Robin
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Charmian Christie Reply:
June 3rd, 2010 at 11:04 AM
Thanks for the vote of support. But nothing will look better than us in our dresses — especially the bride.
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Wow…this flower cup cakes looks awesome. I have never seen anything like it. keep on posting.
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Hello my friend!`
I have been away on a long biking holiday.
Your candied flowers look so unique, apart & so tasty !!
A beautiful picture too!
Sophie´s last blog ..Sophie’s smoked salmon & vegetables salad with a mustard- honey dressing
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Charmian Christie Reply:
June 28th, 2010 at 10:43 AM
Thanks, Sophie. Hope you liked your bike trip.
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So beautiful! Am looking forward to reading how you made these candied beauties — this is such a nice change from using edible flowers in salad or infusing them in vinegar. Thanks, Charmian!
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Charmian Christie Reply:
June 28th, 2010 at 10:40 AM
It was a fun project, Christine. I’m going to use a mix of candied and fresh flowers when I decorate my sister’s wedding cake. I can’t pipe icing to save my soul, so I’m letting Mother Nature do the work!
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A lovely recipe from nature’s beauty. I love these kinds of posts, they are so seldom found, such a great accent to any food presentation that will make an ordinary dish a very special thing.
Congrats on your new kitchen
I Sicilian´s last blog ..Barbecuing Meat the Sicilian Way
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The cake looks so yummy with those candied flowers that my mouth started watering..i can imagine how lovely it would taste.
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hey the cake looks so yummy with those candied flowers,i can imagine its yummy taste in my mouth.
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Charmian Christie Reply:
June 28th, 2010 at 10:47 AM
The candied pansies actually don’t have much of a flavour. Candied lavender or roses would pack more of a punch for the palate, but any sugared flower is eye candy in my opinion!
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