date:May 08, 2014
g-215g (1/2-1 cup) caster sugar
Method
1. To make the sugared rose petals, lightly whisk the egg white in a bowl. Lightly brush the petals and reserved rosebud with egg white. Sprinkle with sugar and shake off excess. Transfer to a lined tray and set aside for 2-3 hours or overnight, or until dry.
2. Preheat oven to 180C. Grease a 20cm (base measurement) round cake pan. Line the base and side with baking paper to reach 4cm above the side of the pan.
3. Use an electric beater to beat the butt