Hello,
I have read how to do this with real flowers, but have a few questions. They may be kinda dumb. I want to use real roses and rose petals. How many days ahead can I do this? How long and how do you keep them? I want to use them on a shower cake that is in my hometown (4.5 hours away) and don't want to make too much mess in my mom's kitchen, since I will be making the cake there...
Also, if I sugared a live rose, does it need to have water while on the cake?
TIA
Ck41500
I sugar fruits and flowers only the day ahead of the wedding (less than 24 hours ahead). It's usually the last thing I do before I leave work on Friday night and let them dry overnight in the storage pantry. I never put them back in the fridge or in water, no. The drier they are the better...but after 24 hours or so, they do start to get a little bit wilty. The best flowers are the firmer, closed ones....they last the longest. Anything delicate, moist or with tons of petals gets limp fast.
I've got directions to sugared flowers that say "Crystalized flowers will keep for months is a dry palce." This is the recipe that calls for egg whites with water and then you let them dry for 2-4 days. I've not tried this so don't know what they end up looking like. May be more like dried flowers than the wonderful fresh one Antonia74 makes. I might have to give this a try.
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