Sugar covered Violas

I covered the flowers in egg white and sugar

   I baked some lavender cupcakes and quickly rolled out some lilac fondant circles to cover the cupcakes with. To decorate, I picked some small Viola flowers from the garden. I lightly whisked an egg white and using a pastry brush, covered the flowers. Next I generously covered the flowers in granulated sugar before leaving to dry. A couple of hours later I assembled the cakes with the help of a little apricot jam.

The finished cupcakes with the edible Viola flowers