|Lightly whisk some egg white and use a small fine brush to completely cover the
petals and chalice. Sprinkle the flower with superfine granulated sugar.
The sugar can be colored to match the flower by mixing in a little petal dusting powder.
off any excess sugar and dry the flowers completely. Small ones can be left to dry on
absorbent paper (i.e. kitchen roll). Larger flowers, such as roses, wrap a piece of wire
around the stem, and dry hanging upside down from a glass or other suitable item to avoid
squashing the petals.