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Sugared Flowers

A great garnish for cakes, cupcakes, and all of your baking desires.

Sugared Flowers


1 large egg white
1 teaspoon water
70 edible flowers (pansies and violas work great)
  Sugar (superfine is best)

Cooking Instructions

1. Whisk egg white with water in a small bowl. Hold 1 flower with tweezers and brush with egg white, a small pastry brush can be used.

2. Sprinkle with sugar and transfer to a parchment paper lined baking sheet. Let stand at least 12 hours.

Equipment List

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