Since it’s now (officially!) summer and the days of pretending that I’m this cool, unencumbered babe who spends her days swanning around parks armed with nothing more than a pretentious novel and a tall iced coffee are long gone, I’m kind of embracing the twee.
As in: patterned paper straws, cute miniature food, and gleeful hand-holding of a twirling three year old wherever I go. Because that’s what parenthood on the internet is all about these days, no? It was with this in mind that Theo and I decided, a few weeks back, to spend our afternoon making sugared flowers. You know, for a lark.
The lilacs were in full bloom and I was informed that they were in fact edible. Off to the Martha Stewart site we skipped, and a ton of adorable little flowers did we sugar.
Have you ever done this? The process is about as ridiculous as it sounds — you use a teeny tiny brush to paint egg whites onto the individual blooms and then dip them in superfine sugar and let them dry. It was quite messy and labour-intensive but the results were VERY cute and quite tasty (a subtle crunch and a sweet floral flavour). And sometimes cute is just what you’re looking for.
Here’s the sugared flower recipe we used, courtesy of Martha (natch). Be sure that the flowers you are using are edible (!!!) and either grown in your own garden or harvested wild where they won’t be covered in pesticides or car exhaust.
We decorated a Victoria sponge cake, the recipe for which I dug up from Nigella Lawson’s near-classic How To Be a Domestic Goddess. I think this was the first baking book I ever bought? We filled it with lemon cream (the recipe is here) and store-bought raspberry jam.
Can I say cute just one more time? Let’s hear it. Bye bye, “street cred.” All photos by The Symmetric / Shanan Kurtz.