True crystallization of flowers and the candying of fruit is a skilled and long process, however, it is possible to achieve at home on certain flowers and fruit.
Home made crystallized flowers, petals and fruits all look delightful when used for cake decoration, but they will not keep fresh for long, unlike shop bought varieties.
Crystallized Violets, Primroses or Lilac Blooms
Always choose perfect flowers that are quite dry. Clip the stalks neatly, close to the back of the flower head.
Take a little beaten egg white, and gently brush the petals on both sides with a fine paintbrush.
Dust and roll gently in fine castor sugar.
Place flowers onto tissue paper, on a wire cake rack, and leave to dry in a warm kitchen for about 24 hours.
Once the flowers have dried, pack carefully between layers of tissue paper, in an air tight container.
Crystallizaton of Red Currants & Strawberries
Red currants and strawberries can be crystallized in the same way, but must be eaten within 1 to 2 days.
Candied Pineapple
Fresh, tinned or frozen pineappple can be candied quite easily at home, and is useful to store for cake decorating at a later date.
Place slices of pineapple into a large frying pan and just cover with a sugar syrup (made from equal quantities of sugar and water). Place pan onto a gentle heat and cook very slowly for about 2 hours. DO NOT let the syrup boil.
When the pineapple is ready, it should look almost transparent, but this will only happen if the fruit has been cooked the whole time at well under boiling point. Never let the syrup boil as this will cause the pineapple to caramelize and become hard. |
Crystallization & Preservation of flowers & fruit 
