Crystallize the Flowers and Leaves

Place superfine sugar in a small bowl and stir in the powdered food color, starting with a small amount. Pour an egg white into another small bowl and beat it lightly with a whisk or fork. If using roses, peel off any outer petals that are not in perfect shape. If the roses are too tightly closed, tease open the petals by blowing on them and probing them gently with the blunt end of a wooden skewer.

Dip the flowers facedown into the egg white. Use an artist’s paintbrush to remove all but a thin coating, making sure that the underside of the petals is coated, too. Hold the flower over the sugar bowl and, with a small spoon, spoon the sugar over the flower’s petals to coat them evenly on all sides.