If you want a unique way to decorate certain baked goods, look to nature. There are a variety of edible flowers that make a beautiful addition to any dessert. Rose petals are an edible flower that you can use in desserts. By crystallising the petals of the rose with sugar, you can add another visually pleasing and sweet element to your home baked dessert. Crystallising the petals of a rose makes a beautiful cake top or a sweet cupcake decoration.
- Skill level:
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Things you need
- 60 g (1 cup) rose petals
- Paper towels
- 201 g (1 cup) granulated sugar
- 177 ml (3/4 cup) water
- Caster sugar for dusting
- Mesh strainer
- Dessert thermometer
- Medium bowl
- Large bowl
- Ice chips
- Waxed Paper
Wash the rose petals in water and dry them gently with paper towel.
Trim around the ends of the rose petals with scissors and remove the bitter parts.
Combine the granulated sugar and water in the saucepan and bring to boil. Continue cooking until the sugar and water syrup reaches 112 degrees C (234 degrees F) on the dessert thermometer.
Fill the large bowl about halfway with ice. Set the medium bowl inside the large bowl so that it is resting on top of the ice chips.
Pour the sugar water syrup into the medium bowl and watch for crystallisation.
Gently pick up rose petals, one and at a time, with the tweezers and dip into the crystallised syrup.
Place the rose petals onto the waxed paper.
Put caster sugar into the mesh strainer. Hold the strainer over the rose petals on the waxed paper and tap the side of the strainer to dust the petals with caster sugar.
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