How To Make Lovely, Delicate Candy Violet Decorations

Delicate candy violet decorations are so lovely!  Edible flowers, which includes organically grown violets, violas, and pansies, can be crystallized using egg whites.  These are coated with raw eggs but powdered egg whites can be used as well.  Raw eggs shouldn’t be eaten by pregnant women, children, and babies, or anyone whose health is compromised due to the risk of salmonella contamination.

Before you choose your flowers, check out this post on edible flowers.  Be sure the flower you choose is edible!

Candy Violet Decorations

You Will Need

• 50 violet flowers with attached stems
• 1 egg white**
• a couple of drops of water
• caster sugar   (*or superfine sugar)
• baking sheet pan
• 2 small bowls
• parchment paper
• small flat angled Wilton paintbrush
• small sharp scissors
   

*You can make superfine sugar by pouring 1/2 cup into a food processor bowl and pulsing until the sugar is fine. A blender will also work. Don't overdo it or you will have powdered sugar!

Candy Violet Directions

Gather violet flowers leaving a long stem on each of them for holding.  I started with 50.  Wash the flowers by placing them in a sieve.  Spray with cold water and allow them to completely dry on a paper towel. 

In a small shallow bowl, add a couple of drops of water to an egg white and whip until slightly frothy.  If the white is too thick, add a couple more drops of water.

**You can use 1 teaspoon of meringue powder and 1 Tablespoon of water instead of the raw egg.  Pour the water into a small bowl.  Then, just sprinkle the meringue powder on top of the water.   To avoid clumping, let the water and meringue powder sit for a few minutes before stirring.

Fill a small bowl with 1/2 cup of superfine sugar.

Covering the Candy Violet Decorations

I tried holding the stem of a violet flower and then, dipping it into the egg white.  Then, I used a small cake-decorating paintbrush to paint onto the petals.  The petals all folded together during the dipping.  It is a slow process loosening all of those petals with the paintbrush.

My Process for Candy Violets

So, the process that seemed the best for me, is placing the flower face up on a couple of fingers in the palm of my hand.  Paint the egg white onto the petals and the entire face of the flower.

Then, sprinkle the fine sugar over the entire face of the flower.  I tried doing this with a tiny spoon and it just seems to be easier to pinch a little sugar between the thumb and forefinger.  Then, hold a few inches above the flower, and sprinkle the sugar over the petals.  Don’t just dump sugar onto the tiny flowers!  Sprinkle lightly onto the delicate petals.

Next, lay the flower face down on your hand.  Gently, smooth the petals and paint the egg white onto the backside with the paintbrush.

Gently sprinkle a generous amount of fine sugar over the backside of the flower petals.  

A note here, if you use this process, you will have to wash your hands several times.  The sugar and egg white cake on your fingers.

Place The Candy Violets On A Lined Sheet Pan

Use the stem to pick up the bloom and set it face down on the parchment-lined sheet pan.  You can also use wax paper for drying.

Next, remove the stems with sharp scissors at this point or after they have dried overnight.  I waited until the flowers had dried.

This is a bit of a tedious process.  It took me 2 hours to make these 50!  You will probably want to do this sitting at the kitchen table instead of standing at the counter!

Drying and Storing the Candy Violet Decorations

Let the flowers dry overnight or until the base is completely dry and the petals are stiff.  If humidity is an issue, place them in an oven set at 150 ° F with the door slightly ajar for a few hours.

Once dry, store the flowers in an airtight container for up to one year.  Use paper towels, tulle, or tissue paper between layers and store at room temperature.

Check back to see how we use these to decorate a little cake later this week!  Sign up below so you won’t miss it!

 

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