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Janice, I read the same article, LOL! In my experience, they are very pretty on a layer cake with plain white icing, and I once saw them atop a plain baked cheesecake (put the strawberry or raspberry sauce on the side!) If you want to go all-out, ala Martha Stewart, you could use them to decorate homemade petit fours (those itsy bitsy little bite-sized frosted cakes.)
Because they are a pain in the you-know-what to make, they're usually reserved for very special occasions - bridal shower cakes, wedding cakes, etc.
I attended a Garden Tea party a few years back and the Hostess had these candied flowers on almost everything. They were much too lovely to eat! There must have been a thousand of them! When I commented on them and how long it took her to prepare them she just grinned and said "Oh it was easy...my caterer did them!"
Years ago I used to work at a gourmet restaurant/deli/caterer ect... we sold candied violets and for catering jobs when the customers requested them we would sell them for $25.00 a pound and there was a minimum of 1lb to place the order for them. I supose if you have enough time and patience and flowers it might be a good business!!!! lol