Sugared flowers look beautiful and impressive as cake decorations, but they’re very easy to make. Many larger grocery stores stock edible fresh flowers in the herb section of the produce department. They come in plastic clam shell packaging, just like the other herbs. Opening up a package is a bit like Christmas morning – you’re not sure what’s going to be inside, but expect vibrant colors and a great variety of shapes. Common edible flowers include nasturtium, marigolds, geraniums, and lavender.
Making sugared flowers is simple. All you need is a pasteurized egg white, a splash of water, some granulated sugar, and a small brush. The result is a sparkly, crystallized effect that is gorgeous on top of a baked treat like this little cake. After the crystallized flowers dry, they have a slightly crunchy texture and a very mild floral taste that pairs perfectly with lemon. That’s why I showcased my sugared fresh flowers atop this homemade lemon cake.
Mother’s Day is this weekend. and I think that this is the perfect way to celebrate your Mom or the other fabulous women in your life. A homemade cake AND fresh flowers? What mom wouldn’t love that?
Here’s how easy it is to make!
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