By Fiona Cairns
A quick and stunning decoration that requires very little equipment, just a quiet hour and a bit of patience. These should keep for up to 1 week in a dry place. Use unsprayed flowers that are completely dry.
Line a baking sheet with baking parchment.
Place the egg white in a bowl and the sugar in another. Hold the flower, petal or leaf at the base and paint with egg, ensuring you cover every fold. Gently sprinkle on the sugar, again making sure every surface is covered, then shake off the excess.
If crystallising whole roses, push a fine florists’ wire through the base of the bloom,