EDIBLE FLOWER TEACUP

For the Pulled Sugar Teacup:

Combine the sugar, vinegar, and water in a medium saucepot. Heat the mixture until it reaches 315 °F.

Carefully, pour the hot sugar syrup onto a large nonstick silicone pastry mat. Let the mixture sit until the edges begin to firm up. If using food coloring, add it to the center of the sugar and roughly mix it in using a wooden skewer; it doesn’t have to been completely incorporated at this stage.

Using gloved hands, carefully flick the edges of the sugar towards the center. Work your way around the edges of the sugar, moving from the outside in towards the center.

Once the sugar syrup has cooled enough to be slightly firm, begin folding large sections of the sugar over itself. Be VERY careful as the center of the sugar is likely still very liquid and very hot. Continue folding the sugar until it is all relatively cool enough to handle (while still wearing the gloves).

Twist and fold the sugar until the color is fully incorporated and the sugar begins to turn shiny, almost metallic.

Cut off a very small piece of the sugar and move to a clean silicone pastry mat. Keep the remainder of the sugar warm until a heat lamp. Shape the small portion of sugar into the basin of the teacup. Once you’re happy with the shape, cool the piece using a fan. Once the piece is quite firm, set aside to cool under the fan completely.

Working with another piece of sugar, fold the sugar a few times over until once again metallic looking, then shape the sugar into the saucer. Once again, when you’re happy with the shape, cool the piece using a fan and set side until completely cooled.

Finally, using a very small amount of the sugar, shape it into the handle of the teacup. Let the handle cool completely before attaching it to the cup basin.

To attach the handle to the cup, melt a small portion of the handle where it will connect with the basin using a torch. Place the handle onto the basin, then quickly set the melted sugar using a fan.

For the Gum Paste Teacup:

Dust a clean work surface or nonstick silicone baking mat with a coating of cornstarch.

Roll a small portion of the gum paste out to a round about 1/16 inch thick.

Using silicone flower petal molds, cut out a petal roughly the shape of the intended mold. Press the gum paste into the mold, then set aside to partially dry, about 15 minutes. Repeat this process four more times.

Cut out a small 2-inch round from the gum paste and again, set aside to partially dry for 15 minutes.

Using a shallow bowl, assemble the saucer with the 2-inch round in the center. Place the petals all around the center to form a plate. Attach the petals to the round using a very small amount of water. Set aside.

Create three rose petals for the teacup basin using the same method described in step 3. Drape the petals, slightly overlapping, on an small overturned metal cup. Attach the petals to each other using a small amount of water. Set aside.

Roll a small piece of gum paste into a 2 ½-inch rod. Curve the rod into a handle and flatten the two ends using a mini offset or any flat utensil. Set aside.

Prepare a large rimmed baking sheet with a even layer of uncooked rice. Place a cooling rack over the rice and line the rack with a layer of plastic wrap.

Carefully dust the gum paste pieces with cornstarch, then place them onto the prepared sheet tray/rack.

Cover the entire tray with plastic wrap. Set the tray aside for 1-3 days or until the gum paste has completely dried. If your enviorment is humid and/or the gum paste still hasn’t dried, preheat the oven on the lowest setting for 30 minutes. Turn off the oven and place the gum paste pieces inside. Let the gum paste dehydrate for 30 minutes - 1 hour, checking periodically to make sure the pieces haven’t collapsed. Remove the gum paste from the oven and let cool completely to room temperature.

Using a very small amount of edible glue, attach the handle to the teacup basin. Let set for 1 hour.

Meanwhile, melt the beeswax in a microwave, about 2-3 minutes. Brush the inside of the teacup basin with a thin coating of the melted beeswax. Let set for 3-5 minutes or until completely hardened.

When ready to serve, pour the Tea Nectar into the teacup basin and enjoy!

For the Gum Paste:

Add the egg white to the bowl of a stand mixer. Using the paddle attachment, mix until the egg whites are frothy, about 1-2 minutes,

When ready to serve, pour the Tea Nectar into the teacup basin and enjoy!

Add the powdered sugar to the bowl and mix on low speed until completely incorporated. Increase the speed to medium high and mix until the mixture is very thick (stiff peaks), about 6-8 minutes.

With the mixing running on low, sprinkle the tylose powder over the mixture until it begins to turn into one thickened mass, about 30 seconds.

Lightly grease your hands with vegetable shortening, then knead the mass by hand until homogenous. If the gum paste is too soft, add more powdered sugar and knead until it reaches the consistency of TK.

Wrap the gum paste in plastic wrap and refrigerate overnight before using.

The next day, remove the gum paste from the refrigerator and allow it to sit at room temperature for 2 hours before rolling.

For the Tea Nectar:

Steep the flowers in the boiling water for 20-25 minutes.

Strain the tea into a metal bowl and cool it down using an ice bath. Alternatively, strain and place the tea in the refrigerator for 1-2 hours.

Sweetened the tea to taste with agave nectar.

Serve and enjoy!