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"rose Bouquet" for tea

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"rose Bouquet" for tea

My sister-in-law's birthday was, decided to surprise edible bouquet of roses. Was pleasantly surprised not only it, the guests and the kids were blown away! After all, a gift made with your own hands, very happy. Beautiful and unusual, and very tasty!


Cooking time60 minutes Number of servings7

Ingredients for "rose Bouquet" for tea




Step-by-step instruction of cooking "rose Bouquet" for tea


Step 1

Beat eggs with sugar.Beat eggs with sugar.


Step 2

Add the cinnamon, ginger, nutmeg and vanilla.Add the cinnamon, ginger, nutmeg and vanilla.


Step 3

Add flour, stir.Add flour, stir.


Step 4

The other molded half Cup of dough and add cocoa, stir.The other molded half Cup of dough and add cocoa, stir.


Step 5

The batter should not be thick!The batter should not be thick!



Step 6

Spread the dough on a baking sheet, greased with vegetable oil, small lepeshechki different size - this will be the petals of the roses. 
Put into the oven, preheated to 180 degrees for 5 min.Spread the dough on a baking sheet, greased with vegetable oil, small lepeshechki different size - this will be the petals of the roses.
Put into the oven, preheated to 180 degrees for 5 min.


Step 7

Turn "roses" hot, as the dough cools and breaks. Twist the roses tighter and at the base of the rose stronger pinch, toothpicks to bond for convenience. Allow the roses to cool completely, then they are a good form of holding, not spin.Turn "roses" hot, as the dough cools and breaks. Twist the roses tighter and at the base of the rose stronger pinch, toothpicks to bond for convenience. Allow the roses to cool completely, then they are a good form of holding, not spin.