How to crystallise edible flowers

How to crystallise edible flowers

Turn your culinary creations into works of art by garnishing cakes, biscuits and other desserts with crystallised edible flowers. Although they look incredibly delicate, crystallised edible flowers are very easy to make and require only a few ingredients and utensils.

How to crystallise edible flowers


  • 1 large egg white
  • ¼ teaspoon cold water
  • Edible flowers
  • Superfine sugar


  • Wire rack
  • Baking paper
  • Bowl
  • Whisk
  • Small clean paint brush


  1. Line a wire rack with baking paper.
  2. Place egg white and water in a bowl and whisk unit just foamy.
  3. Hold an edible flower by the stem or gently hold a petal and lightly brush on the egg white mixture all over the flower. Ensure the entire petal or flower is covered or the uncoated parts of the flower will wilt and discolour.
  4. Gently sprinkle the sugar evenly over both sides of the flower and place on the paper-lined rack. Repeat this process until all of your edible flowers are coated with the egg white mixture and sugar.
  5. Set the flower aside to cool in an area at dry room temperature for 12 to 36 hours or until dried. It’s best to use crystallised edible flowers within a few days from making them, but you can store them in an airtight container in a single layer for up to two months if you live in a dry climate.

Photo by elyse.clarke

Learn how to make a pressed edible flower cake

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