Prep 15 mins
Cook 3 hrs
My Mum taught me how to do these when I was about ten years old - I remember helping her pick the roses! I try to have a good store of crystallised rose petals, as they are such an imginative, beautiful and edible decoration for cakes and desserts etc. Make sure your rose petals are free from pesticides and are not traffic polluted either. The more the fragrant the rose, the more fragrant the taste when you eat them! I have given these as gifts before, in an attractive tin and with an attached recipe hanging from the ribbon - unusual and yet edible! They are wonderful as decorations for my Gorgeous Little Butterfly Cakes or Fairy Cakes!.
- Please note, in order to have this recipe posted, I had to put in quantities - they are approximate, depending on how many petals you are crystallising!
- Use a fork to lightly beat the egg white and use the paint brush to ensure all surfaces of the petal is then covered. Use the tweezers to hold the petal.
- Then dust the petal evenly with the sugar, place on the baking parchment/greaseproof paper so they are not touching and leave to dry in a warm room.
- It will take approx 2 hours to dry.
- Store them in an airtight tin, in between greasepoof paper for up to 3-4 months.
- Use the rose petals to decorate cakes, trifles and desserts.
- These make a wonderful gift also!
Thanks a lot thy are so lovely! (pink event 2010)
These turned out even better than I expected. When they dried, they were delightful crispy sugary decorations. I used them on strawberry mini-cupcakes which had been decorated with a swirl of strawberry frosting. They were the perfect finishing touch -elegant and unusual and tons better than the ready made sugar based decorations!
OH BOY!!! My Christmas dishes are looking better already because I know these little darlins' are going to be gracing my table. I may do more batches to give as gifts if I find the time between now and then. (: These were easy to do...they smell divine...and words won't do justice to something so decadent. Thanks, Frenchie, for sharing your treasured recipe. You rock!