Crystallised Flowers

A mixture of crystalised flowers - pansy, viola, cornflower, borage and primula - © Lynn Keddie/GAP Photos

A mixture of crystalised flowers – pansy, viola, cornflower, borage and primula – © Lynn Keddie/GAP Photos

The art of crystallising flowers was perfected in Victorian times but is now practised by very few people in the UK. One person who is keeping it going is Devon-based Jill Fade, who grows a selection of edible flowers which she spends her days crystallising using egg white and sugar. These flowers, which are sold by mail order all over the UK, are popular for cake decorations, especially with brides looking for a fresh springtime look to their wedding cakes.

Take a look at this crafty feature on GAP Gardens.