By French Tart on August 22, 2007
Photo by awalde
Photo by awalde
"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!."
Serving Size: 1 (14 g)
Servings Per Recipe: 8
"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!"