I must admit, this tutorial is completely inspired by a post I recently saw on Rooted in Thyme. Rooted in Thyme is a simply lovely blog that I suggest you visit or follow if you enjoy the types of things you've seen here on Little Owl Lane. It's packed with DIY ideas, inspiration and more!
materials: edible flowers such as pansies and violets, one egg white, water, sugar, paint brushes, drying rack, parchment paper, tin for storing flowers
- Pick a bouquet of edible flowers. Look for blooms that are free from blemishes and bugs!
- Prepare a bowl filled with one egg white and a little bit of water whisked together.
- Using a paintbrush, apply the egg white mixture to each flower. Alternatively, I found that dipping the entire flower in the mixture works just as well - so keep those stems on!
- Using a spoon, sprinkle sugar all over the flower, carefully trying to cover the whole flower surface (front and back)
- Let the flowers dry on a rack such as the one shown here with a little parchment paper underneath to catch any drips.
- Dry the flowers for 24 hours in a cool, dry place then store in a tin.
- Our flowers lasted about a week and we added them to cupcakes and food dishes as a lovely decoration.
I hope you enjoyed this idea that is perfect for the summer months.
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