Instructions

1. Mix together water and meringue; beat stiff.
2. Add remaining ingredients and whip for 3 minutes,
3. scraping the bowl well twice. Keep covered when not
4. using.
5. I prefere to keep any left-over in a glass jar. Keeps
6. well a couple of weeks but may need to be stirred well
7. before using.
8. Once flowers are made DO NOT! cover or put into
9. freezer or refrigerator. Keep uncovered at room temp
10. until they dry. The amount of time that takes will
11. depend on how humid and warm your house/area is.
12. Usually 24 hrs is plenty. Once completely dry
13. completed flowers should be store in any NON airtight
14. container – like a gift box. Will keep up to 4-6
15. months.