Your privacy is important to us

To ensure that you have the best experience and to help us develop our services we automatically track your session. If you would like to know more about our privacy policy and how we handle your data, click here.

By continuing to browse you are accepting this.

Decline and Leave
Watch Create and Craft on Sky Channel 683 683
Watch Create and Craft on Freeview Channel 95 95
Watch Create and Craft on Virgin Channel 748 748
Watch Create and Craft on Freesat Channel 813 813
Watch Create and Craft on YouTube
Watch Create and Craft on Apple TV
Watch Create and Craft on Amazon Fire TV
Lavender & Lemon Loaf Cake

How to Make Sugar Candied Violets

Britain: the home of flower-power. Violets, or ‘viola’, are heart-shaped flowers with a distinctive purplish appearance, favoured in gardens across the country. We Brits love all things botanical – but did you know you can incorporate violets into your baking too? Sugar candied violets are preserved using egg whites and sugar (or water with crystalised sugar) – and are perfect for botanical bakes!

You Will Need:

  • Violet Flowers (pesticide-free)
  • 1 Large Egg (egg white only)
  • 1 tsp of Water
  • Fine Sugar
  • Spray Bottle
  • Sieve
  • Kitchen Roll
  • Fine Paintbrush
  • 2 x Little Bowls
  • Baking Paper

METHOD: Quick & Simple Edible Violet Flowers

  1. Place your violets in a sieve and gently spray them with water using a spray bottle. Then, leave the violets to dry on a piece of kitchen roll; ensure they’re spaced out.
  2. Break the egg and separate the egg white into a bowl. The egg yolk isn’t required. You want the egg white to be at room temperature.
  3. Using a fine paintbrush, coat each violet with egg white; make sure they’re entirely covered.
  4. Sprinkle fine sugar over each violet. Again, make sure they’re fully covered.
  5. Snip off the stem of each violet, and then spread them out on a sheet of baking paper to set for at least 24 hours. Once dry, store them in an airtight container or use them as edible decorations on cakes.

Optional Egg-Free Version:

  1. Put your violets in a sieve. Using a spray bottle filled with water, gently spray them. Space them out on a piece of kitchen roll and leave them to dry.
  2. In a saucepan, heat sugar, water and almond extract until the sugar has dissolved.
  3. Using a pair of tweezers, submerge each violet into the sugar water. Remove from the saucepan and set aside on a sheet of wax paper. Then, sprinkle fine sugar over each one, making sure they’re fully covered.
  4. Cut off the stems of the violets and then spread them out on a sheet of wax paper to set. Once dry, store the edible violets for future use or use them to garnish cakes.
How To