I think trying this will make me very happy …
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!
- 12 edible flowers (freshly picked)
- 1 egg white
- 4 tablespoons white caster (superfine) sugar
- a shallow cardboard box or tray
- baking or greaseproof paper
- 2 elastic bands
- small paint brush
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…
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