Friday, April 20, 2007

Making Sugared Violets and Pansies

Here are my instructions for making 'food safe' sugared flowers. Be sure to use non-toxic flowers for sugaring.

1. Bring 1/4 cup flax seed gel and 1 cup water to a boil. Stir occasionally and allow to cook for 3 - 5 minutes. Remove from heat and allow mixture to cool. The liquid portion of this mixture will turn thick and have a similar consistency to egg whites.

2. Don't worry about straining out the flax seeds. I tried and it's too difficult and unnecessary for this application.

3. Use a soft paintbrush and gently wash each petal in flax seed gel. Only paint the top side. If the gel is too thick, stir in a small amount of water. Tweezers are needed to hold the petal without damaging the flower.

4. Once petal is painted, gently sprinkle ultra-fine sugar over the petals. Not much sugar is needed. I thought that about 1/2 the sugar would fall off when the flower dried, so added a little more sugar than really necessary. The sugar did not dry and fall off as expected! About 99% of the sugar stayed on the petals! Flax seed gel is very 'binding'.

5. Set flowers on parchment paper or a hard, flat surface. Do not touch. Allow to dry completely.

6. When ready to use, take a small, sharp object and/or tweezers and gently remove the blossom and place on cupcakes, cookies, or brownies. A lovely garnish!

7. Next time --- I will sugar a few leaves as well. I left a short stem on each blossom for ease in handling with tweezers. I will probably shorten them next time, although they snipped off easily with a pair of small scissors after blossoms dried.


  1. You are so smart to figure out how to do this! The flowers and cupcakes are beautiful!


  2. You are so smart to figure this out. Like you I always wanted to try sugared flowers. Now I must get my pansy plants. I do have some violets I could try. Beautiful pictures.

  3. I think mint leaves would be perfect for pansie leaves and still be eatible.


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