A few weeks ago, I spent a lovely evening with Kathy Brown learning how to properly crystalise edible flowers.  Before learning Kathy's tricks mine never looked very dainty and always had clumps of sugar on where I dipped the petals into the caster sugar (dipping was where I was going wrong I now know).  So here is what I learnt - whisk an egg white until light and foamy.  Using a clean fine paint brush, coat the petals in a thin layer of egg white, painting both the front and back of the flower.  Hold the flower in one hand and sprinkle a light dusting of caster sugar onto the flower using your finger tips at a height of about 20cm above the flower so that the coating is very fine.  Leave somewhere warm to dry overnight (on top of my Aga was ideal) on a silicon mat or a sheet of greaseproof paper.  I was so proud of the pretty results.  We used the sugar flowers as decorations on our desserts that evening.  Thanks Kathy for teaching me so well xxxx