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Wipe the flowers carefully with a damp cloth to clean. Paint each one with egg white using a small pastry brush, or make up brush. Sprinkle with caster sugar and leave to dry. Place in a single layer in an airtight container in the fridge until needed. Arrange the flowers in bunches on the cake, dusting the posies lightly with icing sugar if desired.
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|Serving Size: 1 Serving (33g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 54.8mg||2 %|
|Potassium 53.8mg||1 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.2g|
|Protein 3.6g||5 %|
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Calories per serving: 16
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