1 Cut the stem off a rosebud, about 3cm from the base. Begin in the middle of the rose and use a small paintbrush to paint the smallest petals lightly with a very lightly beaten egg white.
2 Sprinkle a little castor sugar over the petals, then shake off the excess sugar very gently.
3 Continue to paint the rest of the petals, sprinkling with sugar after every few petals. Once all the petals have been sugared, line a baking tray with baking paper and leave the rose to dry for an hour or two.
GOOD IDEA Don’t make sugared roses too far ahead of the occasion because they will begin to wilt after a few hours. You could also use small pansies or violets instead of roses, if you prefer.