Edible Flower Lollipops Recipe

Edible flower lollipops. Picture / Tam West.

If you have been lucky enough to have had one of Karla Goodwin’s cakes delivered to you for a special occasion or shared her cupcakes at a party, then you will know how wickedly delicious her baking is. The dynamic force behind Bluebells Cakery’s two Auckland cafes, Karla is now launching her second cookbook, Bluebells Sweet & Savoury so you can make all her favourite recipes at home. From delicious corn fritters and Vietnamese Banh Mi, to a rich orange and almond cake and cherry and raspberry slice, it all looks beautiful and delicious.

EDIBLE FLOWER LOLLIPOPS
Makes 18-20

These are seriously adorable. They’re the perfect gift wrapped in cellophane with a piece of ribbon.

• Plastic lollipop moulds
• 2 cups caster sugar
• 2/3 cup glucose syrup
• 2/3 cup water
• Flavouring oil or essence, such as peppermint, raspberry or lemon (optional)
• Edible flower petals
• Lollipop sticks

1. Lightly grease your lollipop moulds with baking spray and set aside.

2. In a heavy-based, medium-sized saucepan, cook the sugar, glucose syrup and water over a low heat, stirring to combine until the sugar has dissolved.

3. Attach your sugar thermometer to the pan and increase the heat, bringing the mixture to the boil without stirring. Cook for 10-15 minutes or until the sugar thermometer reaches 143-155C (hard-crack stage). Remove from the heat and stir in the flavouring oil or essence, if using.

4. Use a metal spoon to carefully fill the moulds with syrup, then place a few flower petals on the top, pressing them down with a toothpick. Push a lollipop stick into the centre and allow to set at room temperature.

5. Once set, gently move the stick and mould to release each lollipop from the mould.

6. These lollipops will keep for a few days in an airtight container at room temperature.

• Bluebells Cakery: Sweet and Savoury by Karla Goodwin (Penguin Random House $50), is on sale from November 1.

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