Frosted flowers or leaves

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About
As a decorative touch for a special occasion, you might like to add some frosted leaves or flowers to a cake or dessert. This is a simple technique and can make any occasion seem celebratory.
Use a leaf or petal which is tiny and nicely shaped, or any small flower: rosebuds, pinks, pansies and violets, or fruit and herb flowers. Trim off any straggly green bits. Hold the leaf or flower in a pair of tweezers and paint with lightly whipped egg white, then dip into castor/superfine sugar. Place on a tray in a warm spot to dry. Pack lightly between sheets of waxed or greaseproof paper in an airtight container and use as required.