I made these to top some Ispahan cupcakes. But they are equally gorgeous on any other cake or cupcake. They are simple, easy to make, and pretty to look at. Edible too (not that they taste amazing though)!
What you will need:
Roses (about 2 large roses)
1 egg white
1 tsp. water
1 cup of sugar
1. First pick some pretty bloomed roses.
2. Remove the petals carefully, making sure to use the ones that are un-bruised and clean. Also, check for any bugs that have attached themselves to the petals. Lay the rose petals on a parchment paper lined baking sheet.
3. Add 1 teaspoon of water to 1 large egg white, whisk well. Using a pastry brush, cover the rose petals lightly with the egg wash and sprinkle with sugar immediately.
4. Lay back on the parchment paper and allow the rose petals to dry completely overnight for 24 hours. The rose petals will harden overnight and can be stored and safely used for up to 3 weeks. Enjoy!
Here on the finished Ispahan cupcakes: