Title: Sugared Flowers for Cake Decoration
Categories: Cake
Yield: 1 Servings

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Gently wash about 20 fresh violets, small rose buds, or large rose petals. Pat dry with paper towels. Lightly whisk an egg white in a medium bowl. Carefully brush egg white on the flowers or rose petals. Sprinkle with caster sugar making sure that all sides are covered. Gently shake off the excess. Place the sugared flowers or rose petals on a paper lined tray and use when dry.

original source unknown; reprinted in "Herb Thymes", the newsletter of the Herb Society of South Australia Typed, but not tested, by Greg Mayman, 05-26-98

From: Greg Mayman Date: 05-27-98 (04:16) The Once And Future Legend (1) Cooking

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