This recipe is part of the recipe for Josephine's Tea Cakes
|Assorted edible flowers|
|Assorted small fruits (blueberries, raspberries, currants, kiwi pieces, kumquat slices)|
|1||pasteurized egg white|
- Brush flower petals and fruit with egg white. Sprinkle generously with sugar; place on wire rack to dry. Use to decorate cakes.
You can make these crowd-pleasing tea cakes even if you don't have time to bake a cake! Just cut a frozen or store-bought pound cake into 1-inch squares and decorate as directed.
Check out more recipes for Garnishes