Real Sugared Roses (for cake decoration only - NOT edible)

1. 1

   Dip small fresh roses in water, rinse and pat dry.

2. 2

   Trim stems to about 2 inches.

3. 3

   Mix 2 tablespoons light corn syrup and 1 teaspoon water.

4. 4

   Brush syrup mixture on rose petals with small, soft, brush, separating petals as you coat them.

5. 5

   Sift or sprinkle superfine or granulated sugar lightly on roses, shaking gently to remove excess sugar.

6. 6

   Place on aluminum foil-lined tray.

7. 7

   Let stand uncovered 1 to 3 days, turning once or twice a day, until dry.

8. 8

   Place a small piece of plastic wrap beneath the portion of the flower that will touch the cake.

* Per serving · 4 servings · Values may vary.

No additional tips available.