Prepare your materials. Tip the egg white into a bowl, add one teaspoon of water and whisk with a fork until gently frothy.

Pour some caster sugar into a second bowl and line a tray with kitchen paper.

Remove the green stem from the flower then paint it on both sides with egg white so that it is completely covered (but not soggy), ensuring that you wiggle the brush into every nook and cranny. I find it easiest to hold primroses and violets on the palm of my hand with the stalk trapped between two fingers, whereas the tiny forget me nots are best painted straight on to kitchen paper.

Sprinkle caster sugar over the flower so every surface is covered, then lay it face down to dry for 24 hours.

Store your sugar flowers in layers of kitchen paper in an airtight tin in a cool place for up to 6 months. Use to decorate cupcakes and desserts, or garnish cocktails; I had to make three batches of mint leaves for this project as every time I turned round they had been eaten by teenage boys!