Sugared Rose Petals

"I'd rather have roses on my table than diamonds 'round my neck."

~Emma Goldman

Roses are famed to be the most beautiful flowers in the world, and their dew scattered petals often noted in both poem and prose as one of the most incredible visions to behold. Imagine if you could have this beauty on a cake? You can, and it's simple and elegant and defiantly a cheap yet luxe addition to any edible. (you get the roses AND the diamonds in one go!)
Not only do these cake toppers look extreamly pretty, they taste delicious too. The softness of the petal combined with a delicate rosewater flavour that is experienced, is divine.
You can use the same method to coat other flowers for a pretty effect, but be sure that the flowers are edible before you begin. Some edible flowers are:

Citrus blossoms
Hibiscus
Nasturtium
Jasmine
Pansies
Violets

Just to name a few.
These would look so pretty placed individually on the top of cupcakes...it may even make a pretty Valentine's Day gift for your beloved. In fact, who needs Valentine's day as an excuse to bake for the one you love? Give them roses any day of the year!

SUGARED ROSE PETALS

1 egg white
rose petals
a pastry brush
1/2 cup caster sugar (or super fine sugar)


Hold the rose petal at the end that was previously joined to the stem. Finely brush both sides with egg white. Do not coat heavily, as this becomes problematic and will cause shedding.
Place the sugar in a small bowl. Gently dip the coated petal into the sugar until covered. You may like to pour some of the sugar onto the petal with your fingers for an even coating. Gently place the sugared petal on some baking paper to dry, or in an empty egg carton to shape the petals a little more. Leave for 3 hours or so to dry before placing on cakes, cupcakes or desserts.

If the petals are coated too heavily in egg white, the sugar begins to clump, as above (or worse, this is not a bad case) and may fall off the petal.

"It is at the edge of the petal that love waits."

~William Carlos Williams