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Ingredient
Real Sugared Roses (for cake decoration only - NOT edible)
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Cooking instructions
* Step 1
Dip small fresh roses in water, rinse and pat dry. Trim stems to about 2 inches.
* Step 2
Mix 2 tablespoons light corn syrup and 1 teaspoon water.
* Step 3
Brush syrup mixture on rose petals with small, soft, brush, separating petals as you coat them.
* Step 4
Sift or sprinkle superfine or granulated sugar lightly on roses, shaking gently to remove excess sugar.
* Step 5
Place on aluminum foil-lined tray. Let stand uncovered 1 to 3 days, turning once or twice a day, until dry.
* Step 6
Place a small piece of plastic wrap beneath the portion of the flower that will touch the cake.
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