1 cup rose petals which have not been sprayed with any pesticides or fungicides
1 cup fresh mint leaves
2 tablespoons powdered sugar
Food coloring in various colors of red, yellow, blue, green, mixed to create secondary colors if desired - and 3 or 4 small sterile watercolor brushes
For the marzipan:
Knead together almond paste, egg white and confectioners' sugar. Mix food coloring, as desired, to make secondary colors such as purple and orange. Divide marzipan dough and color with food coloring. Mold into fruit shapes and place on a lightly oiled baking sheet. Use brushes to paint detail on "fruits." Let dry for 1 hour before glazing marzipan.
For the glaze, combine water and corn syrup in a small saucepan. Heat to a boil, then immediately remove from heat and brush the marzipan with the glaze. Let dry for 30 minutes.
Pair the rose petals with mint leaves and sprinkle with powdered sugar. Arrange marzipan around.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.