As shown in the previous entry, these make a lovely decoration for cakes and for not much effort look really impressive!! Theoretically they can be kept for up to a year if stored in an airtight container away fromdirect light but it remains to be seen if this is true.
1 Egg white
A few tbsp caster sugar
– Put a small splash of water into your egg white and whisk it lightly until a light froth develops.
– With a small paintbrush brush the flower all over with the egg white.
– Sprinkle the sugar all over the flower and place on a sheet of baking paper.
– When all of your flowers are done placethe baking paper in a warm, dry place and leave for at least 24 hours or until completely dry. Then, if you’re not using them straight away, place them in an airtight container and store.