
- Primroses (or another edible flower)
- A small paintbrush
- One large egg white (and a whisk and small bowl / cup)
- Caster sugar (a light, rather than coarse sugar)
- Greaseproof / baking parchment
- A 24 hour period for the flowers to dry before you put them onto the cake
Instructions:
1. (ADULT) Crack the egg and separate the white into the bowl. (CHILD) Have your small person whisk the egg white lightly until it it a little bit bubbly. At two years old GarlicBoy had a marvellous time splashing the whisk about and watching the little bubbles rise. (ADULT) Take over and make sure the egg white is frothy.
2. (TOGETHER) Check the flowers over for tiny travellers. We found quite a few little insects on our flowers and GarlicBoy enjoyed the hunt.
3. Sprinkle a light covering of sugar over the greaseproof paper (lie it on a plate or similar)

5. Once they're done, the (ADULT) can go over the flowers again quickly to ensure that the petals were all thoroughly painted and sugared (as this is what preserves the flower).

6. Leave the flowers on their paper somewhere relatively cool (I used the kitchen island) and pick them up off of the paper a couple of times over the next 24 hours to stop them sticking. Then you can put them on the cake that you've prepared. I used a bit more egg white to stick them on as I was grilling the marzipan top of the Simnel cake but you could use a little warmed apricot jam or similar.
Notes:
- GarlicBoy really enjoyed this, and then nibbled on an extra flower when we were done. But make sure that you check a reputable source for information on whatever flower you're crystallising because some can be toxic in large doses.
- The UK Food Standards Agency recommends that any vegetation should be washed before being consumed. I found that this really damaged the flowers and so only washed some. But you need to make your own decision on this.
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