This week, Roy was admiring all of the beautiful violets which were flowering in our garden. Roy loves flowers, and wished there was a way of using them to decorate some of his home baked treats. I showed him an old recipe for sugared violets and he was very excited at the idea of making the violets edible, even more beautiful and ready to decorate a special cake. So this week, Roy Creates Sugared Violets.
You Will Need:
- Freshly picked violets. Pick them with some stem – it will help you hold them while you are preparing.
- One eggwhite. Roy used the egg yolk in an omelette instead of wasting it!
- Castor sugar
- A small clean paintbrush
- A drying rack or plate to dry them on
Method:
- Put some castor sugar into a small bowl, ready for coating the flowers.
- Whip the eggwhite lightly, until it is slightly frothy. You don’t need it to be whipped to peaks or anything, just lightly beaten.
- Dip the paintbrush in the eggwhite and paint a violet all over, on both sides.
- Hold the violet above the bowl of sugar and use a teaspoon to sprinkle sugar all over the surfaces of the violet.
- Set the violet onto the drying rack and allow to completely dry (this will take at least 24 hours if you want to keep them for a few days)
- Repeat with the remaining violets.
- When the violets are dry snip off their stalks.
- Use your violets to decorate a special cake! Come back next week to discover the recipe for the cake Roy decorated - the Chocolate Tunnel Of Fudge!