Kids Go Gardening - - News -

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.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.