1. Place the milk and the rosewater in a saucepan and bring it to the boil.
2.In a bowl mix together the egg yolks (keep the whites for the roses), sugar, flour and cornflour to form a paste. If it needs a little oomph to unstiffen it you can add 1 tablespoon of the hot milk.
3.When the milk has boiled remove the pan from the heat and mix 4-5 tablespoons with the paste.
4.Pour it back into the pan with the rest of the milk and return it to the heat.
These taste exactly how roses smell and are great for when you'd rather get on with eating your cakes, instead of spending hours decorating them.
1.Paint your petals with egg white both sides to make sure the sugar sticks. You should only need one egg white, so you can freeze the rest or put them in something else.
2.You can either just dip the petals in the sugar or use a spoon and tap off any remaining sugar on the sides of the bowl. Your hands may get pretty sticky so have some wet kitchen paper or a flannel handy.
|A giant lemon cupcake I made with lemon buttercream swirl roses and fondant flowers, decorated with pearls and encased in a purple chocolate case.|