It's easy and very satisfying to turn edible flowers and leaves into candy. For these cupcakes, the edible flowers I used were pansies, violas, and borage flowers. The leaves are several different kinds of mint--chocolate, pineapple and ginger. I also used lemon verbena leaves which are long and narrow and lemon balm, which are shorter and fatter with lovely scalloped edges.
Sugared flowers and leaves are great for cake decorations which are easy to use and make any sweet something special to look at. The leaves taste particularly good and can add flavor as well as style.
What you need for sugaring:
- Edible flowers and leaves
- Small brushes that have only been used for food
- Superfine sugar
- 1 Egg white
- 1 Tablespoon of water
- Small bowl
- Small spoon
Note: If you don't have superfine sugar you can easily make it:
How to Make Superfine Sugar