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.
Fresh flowers/petals
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.
Anna in the kitchen 