Learn How to Make Crystallised Rose Petals
15 May 2015
A step-by-step guide to making real rose crystallised petals that are sure to impress
As with using fresh flowers, the important thing to remember is that your rose petals should be pesticide free. I buy my edible flowers from a specialist supplier. This technique also works with other edible flowers, like violets and the yellow primroses.
Photography: Danielle Wood
We've featured the perfect White Rose Cake Recipe from April Carter's recently released Decorated: Sublimely Crafted Cakes for Every Occasion (Haride Grant, £20), but here we have the step-by-step guide for making the crystallised rose petals that will take your cake from beautiful to splendid!
What you will need:
- Remove the petals from the flower head, trying to keep them in one piece. Pick out the freshest looking petals.
- Working in batches, brush a thin layer of egg white on to both sides of each petal and sprinkle over the sugar to give each petal an even coating.
- Set aside on baking parchment or a wire rack to dry with a crisp shell, uncovered, for several hours or overnight. Store at room temperature and use within a day or so of making.
To view the accompanying cake recipe, CLICK HERE.