Does anybody know how to make cristalized roses?? They are natural roses covered with sugar so they appear to be cristalized? Does anyone have an idea as to what to put on the rose so the sugar stays on?? And should you cristalized them the same day you are delivering the cake or can you do that a day before?? Thanks!!!!
From what I have read, the best way to crystallize flowers is to use lightly beaten egg white. The flowers should be dry, and all surfaces should be coated with the thinnest coating of egg white, beaten with a fork until frothy. Then dip or sprinkle, using extra-fine granulated sugar, and allow to dry. This should not be done in advance - the fresh flowers/petals will wilt. I have not tried this myself, BTW, but searched for information after finding a packet of edible blossoms at Whole Foods one day....
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