New Posts  All Forums:Forum Nav:

Candied Flowers

post #1 of 11
8/4/00 at 11:21am
Thread Starter 
I'd like to candy some flower. I think in english you call them viola or is it pansy. Anyway I'd like to decorate a cake with some. I've grown some myself so I know they are pesticipe free. Couls someone please tell me how to do it?

Thanks for your help


Sisi
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
Reply

Featured Stories on ChefTalk.com

The Making of a Chef Innovator, without the Pomp
Follow ChefTalk on Pinterest!
Great product that allows you to manually adjust the sharpening angle for each knife
post #2 of 11
8/4/00 at 1:00pm
One way to do this is to make a swiss meringue, rub some of the meringue onto the flower (rub so that only the egg protiens and sugar adhere, you do not want a lot of meringue covering the flower.) then dredg in extra fine sugar allow to dry on a screen.
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
Reply
post #3 of 11
8/5/00 at 8:06am
Thread Starter 
Thank ypou M brown for your reply. I would appreciate if you could tell me how long will I be able to keep the candied flowers. If possible I would make a lot and save for future use.


Thanks for your help


Sisi
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
Reply
post #4 of 11
8/7/00 at 9:37pm
these are good for a day or two.
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
Reply
post #5 of 11
8/9/00 at 9:19pm
Thread Starter 
Thanks for the info. It really is too bad they don't keep for long. I was hoping to candy the whole garden and save the flowers to use during the winter months.


Is there any way I could do this?


Thanks!

Sisi
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
Reply
post #6 of 11
8/11/00 at 12:47am
Whisk lightly some egg white and paint both sides of the petals,sprinkle with castor sugar, shake off and allow to dry. If necessary sprinkle a second time with sugar to make sure they are evenly coated. Dry completely and you can store in an air tight container.I have tried this with reasonable sucess but I'm not too patient and I am sure with a whole garden full to do you will become expert at it. Good luck
Reply
post #7 of 11
8/11/00 at 2:32am
The method I use is the same as Judy's. I've never used the powdered egg white for this, but I think if you plan to hold them for awhile, it's a good idea.
www.cakesuite.com
Reply
post #8 of 11
8/11/00 at 4:14am
if you want to hold them for a while, get a hold of silica gel packs and place in air tight container with packs. the packs can be refreshed in the oven at 200 F. the silica gel removes moisture to hold the dry flowers.
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
Reply
post #9 of 11
8/11/00 at 7:36am
Thread Starter 
Thank you everyone! I will give it a try. It is definitly worth a try if they don't keep I won't be loosing much.


I like the silica gel idea but I wonder if the flowers will still be edible once store in silica gel?


Thank you everyone for your help!


Sisi
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
Reply
post #10 of 11
8/11/00 at 6:38pm
to remain edible, place the flowers on parchment paper and rest on the silica gel pellets. the gel also comes in fabric packets. (yikes!!!) do not eat the silica gel.
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
Reply
post #11 of 11
8/12/00 at 8:53am
Thread Starter 
Thank you all. when the flowers are dry, it's been raining, I will give it a try and hope I can save them all.

Sisi
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pastries & Baking

Featured Stories on ChefTalk.com

The Making of a Chef Innovator, without the Pomp
Follow ChefTalk on Pinterest!
Great product that allows you to manually adjust the sharpening angle for each knife