Real Flower Petals On A Cake Question
Decorating By armywife1 Updated 29 Sep 2009 , 4:08pm by armywife1
I've never used real flowers on a cake, only silk. My questions is this: Is it safe to scatter rose petal around the tiers of a cake? I've seen cakes like that, but not sure if there are certain types of roses you can use or are any rose petals ok. TIA
Yes, it's ok, just don't let this happen.....gah!
http://cakewrecks.blogspot.com/2008/12/wedding-wrecks.html
In a cookbook I have (The Essential Baking Cookbook - regarding using pedals on this particular cake), they say to line 2-3 trays with paper towels. Carefully separate the rose pedals, discarding any that very small or blemished (a step obviously forgotten on the cakewrecks blog). Whish egg whites lightly until foamy. Spread some caster sugar on a large plate. Use a small brush to paint the egg white lightly over each pedal - make sure the entire pedal is coated, but not too heavily. Sprinkle the petal with caster sugar, gently shake off excess and place petals on the tray to dry. Leave them for a least 1-2 hours. The drying time will vary according to the weather and humidity. The only thing I would worry about with this recipe is the raw egg whites. EEK.
In a cookbook I have (The Essential Baking Cookbook - regarding using pedals on this particular cake), they say to line 2-3 trays with paper towels. Carefully separate the rose pedals, discarding any that very small or blemished (a step obviously forgotten on the cakewrecks blog). Whish egg whites lightly until foamy. Spread some caster sugar on a large plate. Use a small brush to paint the egg white lightly over each pedal - make sure the entire pedal is coated, but not too heavily. Sprinkle the petal with caster sugar, gently shake off excess and place petals on the tray to dry. Leave them for a least 1-2 hours. The drying time will vary according to the weather and humidity. The only thing I would worry about with this recipe is the raw egg whites. EEK.
The chances of getting sick from eating a small amount of raw egg whites is negligible, but if it squicks you out, you can always use the pasturized eggs, pasturized egg whites in the carton, or reconstituted dried egg whites or meringue powder (both of which are made with, you guessed it, pasturized egg whites).
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