Sugared Pink Rose Petals Recipes

Steps:

• Combine sugar and butter in a large bowl. Beat with an electric mixer until light and fluffy, about 5 minutes. Beat in eggs and rose water. Stir in rose petals.
• Combine flour, baking powder, and salt in a separate bowl. Mix into the dough. Cover and chill dough for at least 1 hour, or overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Line baking sheet with parchment paper.
• Roll out dough on a lightly floured surface to about 1/3-inch thickness. Cut into shapes with a shaped cutter, or simply cut into rectangles or squares. Place cookies 1 inch apart on the prepared baking sheet.
• Bake in the preheated oven until light and crisp, 6 to 8 minutes. Cool completely before serving.

Steps:

• Preheat the oven to 350 degrees F.
• Mix the flour, baking powder and salt together in a small bowl and set aside.
• In a large bowl, beat the eggs with the sugar until they're a pale yellow. Add the flour mixture and beat until smooth.
• Next, measure the milk into a large glass measuring cup, and put it in a microwave set on high for 2 minutes. Add the scalded milk to the batter in a slow stream, beating until well combined. In the same measuring cup, melt the butter in the microwave. Add the melted butter to the batter along with the vanilla. Beat until well combined.
• Spray the muffin tin with pan release and fill the compartments 3/4 of the way. Bake the cupcakes until the tops are golden and the cupcakes spring back to the touch, about 15 to 20 minutes. Remove from the oven and let cool.
• To assemble, put the frosting into a pastry bag fitted with a large star tip. Pipe the frosting onto each cupcake in a circular pattern starting from the outside and working in, ending with a peak in the center. Place a rose petal standing up in the center of each cupcake.
• Put the cream cheese and butter in the bowl of a mixer and, using the paddle attachment on high, beat until the two are incorporated. Add the sugar and beat one minute more. Add the vanilla and grenadine and beat until a uniform pink. Refrigerate until ready to use. Let come to room temperature before using.
• Using a pastry brush, brush the petals with the egg whites and gently toss them in the sugar, making sure to coat both sides. Lay them on a cooling rack and allow them to dry overnight. Store in an airtight container.

Steps:

• Preheat the oven to 350 degrees F. Line 2 (12 cup) muffin tins with paper muffin cup liners.
• Combine cake mix, pudding mix, sherry, oil, eggs, and nutmeg in a large bowl. Beat for 2 minutes, or until well blended. Spoon batter into prepared muffin cups, filling each 2/3 full. Bake for 18 minutes, or until light golden brown on top. Cool completely on a wire rack.
• When cupcakes are cool, ice them using a small spatula or butter knife. Let sit until glaze is set. Place sugared pink rose petals on the tops of each cupcakes. Stack 3 glass cake pedestals on top of each other. Arrange cupcakes on each tier.
• Sift confectioners' sugar into a large bowl. Gradually add sherry, whisking until smooth. Do not ice cupcakes until they have cooled completely.
• Beat 2 egg whites in a medium bowl until frothy. With a fine brush, apply a thin coat of egg whites to both sides of each petal. Sprinkle evenly with granulated sugar. Shake off excess sugar and let dry completely on a wire rack, about 2 hours, or let dry overnight.

Steps:

• Bring the water to a boil in a medium saucepan; remove from heat. Add petals; cover, and steep for 30 minutes. Strain liquid into clean saucepan. Discard petals.
• Add sugar and lemon juice to pan. Bring mixture to a boil, stirring, over medium-high heat. Boil 2 minutes; add pectin, and boil 2 minutes (for firmer jelly, boil up to 2 minutes more). Remove from heat, add rose water. Pour into sterilized jars, and let cool completely. Store in refrigerator up to 6 months.

Steps:

• Please note, in order to have this recipe posted, I had to put in quantities - they are approximate, depending on how many petals you are crystallising!
• Use a fork to lightly beat the egg white and use the paint brush to ensure all surfaces of the petal is then covered. Use the tweezers to hold the petal.
• Then dust the petal evenly with the sugar, place on the baking parchment/greaseproof paper so they are not touching and leave to dry in a warm room.
• It will take approx 2 hours to dry.
• Store them in an airtight tin, in between greasepoof paper for up to 3-4 months.
• Use the rose petals to decorate cakes, trifles and desserts.
• These make a wonderful gift also!

Steps:

• Heat oven to 200 degrees Fahrenheit/100 degrees Celsius. Line a baking sheet with parchment paper and grease a 9-inch/23-centimeter round springform pan and line with parchment paper.
• Make the candied rose petals, if desired: Whisk egg white by hand until frothy. Then, using a small pastry brush or paintbrush, very lightly paint both sides of each petal with egg white; do this in a few small batches, brushing and then sprinkling the sugar lightly over both sides of each petal. Shake off excess sugar and lay petals on the lined baking sheet. Place in the oven for 30 to 45 minutes, until dry and crunchy, then set aside to cool.
• Make the cake: Increase oven temperature to 350 degrees Fahrenheit/180 degrees Celsius.
• Combine pistachios and cardamom in a food processor. Process until the nuts are finely ground, then transfer to a bowl. Add almond meal, semolina, baking powder and salt. Mix together and set aside.
• Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fully combined, but take care not to overwork it; you don't want to incorporate a lot of air into the mixture. With the machine still running, slowly add eggs, scraping down the sides of the bowl a few times and making sure that each batch is fully incorporated before adding the next. The mixture will curdle once the eggs are added, but don't worry; this will not affect the end result.
• Remove the bowl from the machine and add the dry ingredients, folding them in by hand and, again, taking care not to overmix. Next fold in lemon zest, lemon juice, rose water and vanilla extract and scrape the batter into the pan. Level with an offset spatula and bake for 55 to 60 minutes, or until a skewer inserted into the center of the cake comes out clean but oily.
• While the cake is in the oven, make the rose cream: Place all the ingredients for the cream in a bowl and whisk to beat everything together for about 2 minutes, until thick. Keep in the refrigerator until ready to serve.
• Make the rose syrup: About 10 minutes before the cake comes out of the oven (you want the syrup to be warm when the cake is ready), place all the ingredients for the syrup in a small saucepan over medium heat. Bring to a boil, stirring so that the sugar dissolves, then remove from the heat. Don't worry that the consistency is thinner than you might expect; this is how it should be.
• As soon as the cake comes out of the oven, drizzle all of the syrup over the top. It is a lot of syrup, but don't lose your nerve - the cake can take it! Sprinkle with finely chopped pistachios and set the cake aside in its pan to come to room temperature. Remove from pan and scatter rose petals over the cake. Serve immediately, with a generous spoonful of rose cream alongside. (The cake keeps well for up to 5 days in an airtight container. The rose petals should be sprinkled over just before serving.)

Steps:

• Hold petal with tweezers, and brush egg wash over one side. Sprinkle with sugar. Set on baking sheet lined with parchment. Let stand overnight. Store in a single layer, airtight, at room temperature up to 3 months.