FLOWER POWER MASTERCHEF!
Transform your food into a Masterchef dish by adding a sprinkling of edible flowers. They’re so pretty! Lucy decorated her chocolate cake with edible, sugared begonia petals. This is how she made them:
1 Clean and dry the flowers (paper towels are good for this) and lie them on a flat surface like a board. HINT: Leave a little bit of stalk on to make them easy to handle. 2 Beat an egg white until it’s white and foamy. Brush the egg white all over the flowers using a soft pastry brush. 3 Sprinkle the flowers all over with caster sugar. You can use a small sieve to help you get it even. Do this immediately as the sugar needs to stick before the egg white dries. 4 Leave on the board for at least an hour until they’re set. You can keep them for a couple of months in an airtight container.