Candied Violets

Candied violets are sugar coated violets. Violets are wonderfully colourful flowers that can be eaten, they can be used in salads or cakes, eaten raw or cooked. They are fantastic to brighten up a salad or decorate a cake.

Candied violets are still popular in France. The French have always been wonderful cake makers, their cakes taste fabulous but also look stunning and their patisserie windows are one of the most stunning sights to behold. Candied violets are very pretty, the purple goes beautifully with a white icing.

If you are making chocolates, or little cup cakes, violets add a touch of elegance and makes them look very special, perfect for gifts or to impress guest. Violets are perfect if your are baking for a special occasion, a birthday cake frosted in a butter cream icing decorated with violets is sure to impress the birthday girl or boy. A New York cheesecake would look very beautiful with these cute little flowers. Best of all a wedding cake decorated in candied violets, rose petals and other edible flowers look breath taking, perfect for your special day.

Ingredients

• Violet flowers, in good condition
• 1 egg white, room temperature
• Caster sugar

Method

1. Use a small paint brush to gently brush each flower with the egg white. Brush both sides so it is completely coated but not excessively.
2. Now holding the flower stem, sprinkle caster sugar making sure the petals are well covered on both sides.
3. Lay the flower on grease proof paper on top of a wire rack, snip of the stem with small scissors.
4. Move the flowers to a warm, dry place to dry over night.