1/2 cup water
2 ggs whites
tiny pinch cream of tartar
1/2 tsp each almond and rose extract
Boil sugar and water until syrup spins a thread. Beat slowly into stiffly beaten egg whites and cream of tartar. When nearly stiff, add flavoring. beat until thick and spread over top and sides of cake. Garnish top with whole blanched almonds, arranged in daisy patterns.