Whilst driving home through the small twisty lanes I couldn’t help but notice the violets peeking their pretty little heads out at me. They are so tiny but I’ve always had a good eye for seeking out the smaller things in nature. The primroses are nearly finished so its time to crystallise some along with the violets to beautify a cake.
Whisk the egg whites along with the rose water till a little frothy and the whites have broken down. With a clean paint brush, brush the petals with the egg white starting at the back of the flower. Then sprinkle caster sugar all over or dip into a bowl of caster sugar till coated. Place on a tray with grease proof paper to dry. Leave to dry overnight in a dry warm place. Voila! Beautiful edible flowers ready to top something delicious.
Finding those little violets inspired this recipe for these cupcakes
Parma violet cupcakes
Preheat oven to 190 C. Beat the butter and sugar together till pale and fluffy. Add one egg and one tablespoon of flour and beat well. Do this with the other egg. Add the flour and milk and beat in well. Drop tablespoons into paper cases and bake in the oven for 15-20 minutes. Leave to cool.
Parma violet icing
In a pestle and mortar crush the Parma violets to powder. In another bowl add to the butter, icing sugar, milk and food colouring. Beat well till lovely and soft. Pipe onto the cooled buns and top with your crystallised flowers. Then invite someone over for a very posh tea!