A friend gave me a lovely posy of violets which smelt amazing….after admiring them for a day or so I thought that they’d be a lovely addition to a chocolate ganache cake that I’ll be making next week, and since they are organic flowers they will make a pretty edible cake decoration.
It was super easy to do….
Wash and pat dry the organic flowers.
In a small bowl add one egg white In second small bowl add castor sugar
Dip flowers into egg white and remove any excess egg
Place eggy flower above sugar and gently sprinkle sugar to completely cover the petals
Place on grease proof paper to dry overnight
Freeze in ziplock bags until required for use