Create a designer dessert or cake by making your own candied edible flowers and petals for use as decoration. Edible flowers are not only elegant when candied, but they also have interesting flavors. Choose flowers that are safe to eat and are free from disease and damage. Take special care during the collection and assembly process because many petals are fragile and will break easily.
Gather 2 cups of flower petals or blossoms that are edible and safe to eat. See the Tips section for a list of appropriate flowers. Clean and dry the flowers prior to using.
Turn on your oven to 350 degrees F and let it heat for 30 minutes while making the candied flowers. Turn the oven off after 30 minutes.
Beat 1/4 cup of egg whites or mix meringue powder to use as a binding agent.
Paint both sides of each petal or blossom lightly with a thin layer of binding agent using a fine brush.
Place the flower gently in a shallow bowl filled with caster sugar and lightly sprinkle the sugar on top to coat each side.
Remove the flowers from the sugar and place on a tray lined with wax paper. Sprinkle additional sugar over the flowers to make sure they are covered adequately.
Let the flowers sit for eight hours until they are stiff or place them in the oven that has been turned off for about four hours. Make sure the oven is warm, but not hot.
Store the flowers in an airtight container at room temperature. Use the petals and blossoms to decorate cakes and other confectionery items.