How to make candied rose petals, perfect for topping desserts and cakes

How to make candied rose petals, perfect for topping desserts and cakes

Making candied rose petals is quick and easy – just follow my simple steps and you will have sweet, crisp rose petals to add to your cakes, bakes and puddings in no time at all!

Edible decorations

For all intents and purposes, crystallising rose petals is actually quite simple. You need just three ingredients: (1) rose petals, (2) egg white, and (3) sugar. Plus, there is no requirement for any fancy equipment (just a pastry brush or clean paint brush).

The key to perfect candied rose petals is much more dependant on the humidity in the air around you. If you’re suffering from a humid day I hate to say this but there’s no point even trying. The second you put those rose petals in a humid environment they will become soggy, limp and not pleasant at all. You certainly won’t want to top a cake or other dish with them!

So why go to all the hassle? Well…these candied rose petals were the PERFECT addition to one of my favourite cakes – Cardamom Cake with White Chocolate and Rose Buttercream. But they are tasty little morsels in their own right! Each petal is perfumey, and sweet. The crisp sugar gives them a pleasant snap too. Once you’ve tried candied rose petals you will want to use them on all of your desserts. Why not try them on top of rose flavoured chocolates, Turkish delight or even rose jelly?!

Candied Rose Petals

How to make Candied Rose Petals

Candied Rose Petals
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How to crystallise rose petals (candied rose petals)

Making candied rose petals is simple. Find out how below.
Course Ingredient
Cuisine British
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 2 cups of petals
Cost £1

Equipment

  • Pastry brush
  • Wire rack

Ingredients

  • 4 roses
  • 1 egg white
  • 200 g granulated sugar

Instructions

  • Carefully remove each petal from the head of your roses and lay out on to kitchen paper removing any moisture from the rose petals.
  • Gently whisk the egg white to make sure it’s not gloopy or stringy.
  • Brush each petal with a very small amount of egg white and sprinkle with some sugar.
  • Repeat this on each side of the rose petals.
  • Place each petal on to a wire wrack. Turn your oven on low (gas mark 1 or 80C), thenwith the oven door open, rest the wire wrack in front of the oven.
  • Let the petals dry out in front of the oven for an hour turning periodically.
  • Once the petals are completely crisp and dry store in an air tight container until immediately before use.

Notes

The best rose petals are those which have no blemishes, are relatively flat and large.
Ensuring there is no moisture on the roses is essential. Make sure they are completely dry before you begin.
If you don’t want to leave your oven on for an hour, you can leave the petals to dry overnight.

So there you have it! What looks like an incredibly professional finish to your cakes and desserts is actually incredibly simple when you know how!

If you make these candied rose petals I’d love to see photos of your finished bakes!



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