Frosted flowers were used a great deal in Victorian times to decorate elaborate desserts. Violets, lilac flowers, rose petals and mimosa balls were popular and mint leaves were also used. They do look a very great deal prettier than most bought decorations, their colours are so delicate and subtle. Sugarfrosted petals can be stored in an airtight jar for a week or two.
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Ingredients
Egg white - 1,
Pink rose petals,
Caster sugar
- Lightly beat the egg white. Use a pastry brush to paint the petals with a thin layer of egg white.
- While they are still wet dust them on both sides with caster sugar and leave them to dry in a warm place or in a very low oven with the door ajar.
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