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Sugar frosted fruit or flowers tutorial. (1 Viewer)

How to make edible sugar-frosted flowers or fruits; you will need the following:-


Flowers: Primrose, Violet, Daisies or Daffodils - These are edible flowers; however, they may be better used as decorations rather than a food source.
Fruit: Berries, Cherries, Strawberries or Grapes
Liquid: Egg White, Stock Syrup, honey or syrup.
Covering: Caster Sugar
Materials: Paintbrush, Kitchen Towel, baking sheet, wire rack and plate.

1. Carefully wash/rinse your edible flowers or fruits and dry them using kitchen towel. Make sure your fruit is quite firm rather than squishy as this will give you better results.

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2. Lightly brush the flowers (both sides of the petals) or fruit with one of the above liquids of your choice. I used syrup on the cherries. As edible flowers are very delicate, you may wish to use the stock syrup or egg whites for those.

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3. Then holding the flower or fruit by the stem lightly sprinkle caster sugar over it and do so until it is covered, shake off any excess, then place the sugar-frosted flower or fruit on a piece of kitchen towel or baking sheet on a wire rack until it is dry.

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4. These are lovely decorations that can be used over a large cake or on individual cupcakes.

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Tip: Once thoroughly dried frosted flowers can be stored in a small box between a top and bottom layer of kitchen towel, keep the box in a cool, dry place.

Use the same method for the fruits holding the stem whilst covering in sugar, place the fruits in a warm area to dry. Once they are dry place them in the fridge until needed.

Tip: Fruit will only last as long as it's shelf life.
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