Edible Crystallized Flowers and Leaves

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“Baking for an event? Decorate your next cupcake or cake with these beautiful, inexpensive, easy, yummy flowers! This uses raw egg so use with caution.”

Ingredients Nutrition

  • 1 large egg white
  • 1 tablespoon water
  • 10 small fresh edible flowers, leaves (and or mint leaves or violets or rose petals or miniature rose petals or borage blossoms or pansies)
  • 1 cup sugar


  1. Gently rinse the flowers and leaves in icy cold water, remove the stems and set on a paper towel to dry.
  2. Put the egg white and water in a small bowl and whip lightly with a fork, or hand-held whisk, allow to sit until the foam settles.
  3. Fill a small, shallow plate with the sugar.
  4. When the flowers are completely dry use a clean soft paint brush to paint one side of the blossom with the egg wash, then sprinkle with sugar.
  5. Lay each blossom on waxed paper and set aside to dry.
  6. When dry repeat the process on the other side, let air dry. Do not try to speed up the process by placing them in an oven, even at low temperature;this will turn them brown! Once they're completely dry use the to decorate all your wonderful confections!
  7. They can be stored in airtight containers for several months.

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