All you need:
Fresh edible flowers: primroses, rose petals, violets, nasturtiums etc.
Mint leaves or other edible leaves
1 egg white
Food Colouring (optional)
A fine paintbrush
- I like to whisk a few drops of rosewater in with the eggs white to give it a better consistency and add a gorgeous subtle rose flavour and scent.
- Colouring the sugar is totally optional but it’s so much fun! Just put some sugar into a food processor, add a drop of colour and whizz! Amazing! Or you can put the sugar in a ziploc bag, add the colour and then shake it to mix.
- Carefully paint each petal of the flower with the egg white mix. Spoon over the sugar making sure you cover every bit of the flower. Repeat the same with the leaves.
- Leave to dry on greaseproof paper for 48 hours.
You can keep these in a tin or jar for 6 months or more. I think they’d make a gorgeous Christmas present for the cake maker in your life, a jar full of spring!