Fairy Cuisine, in the Raw

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Pink roses, azalea, sweet lilacs, bleeding hearts, quince blossoms and pansies sit waiting in a bowl. DSC_1633Washed and picked for sugar coating they await their transformation…they will become sugar coated flowers. Lovingly painting their petals with a brush, I cover the flowers  with a special mix of frothy white of egg, a touch of confectioner’s sugar and lemon juice.  Some flowers can be dipped into the liquid. I then pour crystal showers of finely ground, almost powdered castor sugar over them in waves until thee petals are covered. I do it again , catching the empty spots until they are all covered , then allow them to dry. The flowers can be gently placed on a sieve or a screen placed over a plate to catch the excess coating that will drip off the petals  while drying. More o the fine castor sugar can be poured over the drying blossoms and after sitting overnight they will be dry and sugar coated and sparklingly preserved. The crystal covered flowers make wonderful cake decorations , especially for fancy tortes and cakes made with rose petal jam.  DSC_1710DSC_1772

About Natasha Von Art and Photography

An impassioned artist, sculptor, designer and photographer, I combine painting and photography with a visionary astrological eye. View all posts by Natasha Von Art and Photography

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