These pretty and natural decorations are perfect for decorating cakes and desserts. We use them a lot at Easter as that’s when the flowers are in season. The technique may look daunting but its not too complicated. It is best to prepare these at least a day before you need to use them as the drying process can take a while!

Ingredients:

• 12 edible flowers (freshly picked)
• 1 egg white
• 4 tablespoons white caster (superfine) sugar

Tools:

• a shallow cardboard box or tray
• baking or greaseproof paper
• 2 elastic bands
• small paint brush
• teaspoon

The flowers are best when they are just picked so do the preparation steps (1-4) before picking the flowers.

Step 1: Prepare a shallow box or tray by covering it with baking parchment or greaseproof paper. Secure it in place with two elastic bands.

Step 2: Cut twelve holes spaced about 3cm apart (or as large…