Preheat the oven to 180 °C.
Line 8 to 10 hollows of a muffin tin with paper cups.
Sift the flour into a bowl and add the butter, castor sugar, eggs and rose water.
Beat everything together until smooth.
Divide the batter among the hollows and bake in the centre of the oven for 15 to 20 minutes or until the cakes are nicely risen and done.
Remove from the tin and leave to cool on a wire rack.
Sift the icing sugar into a mixing bowl and add the glycerine.
Add enough rose water to give it a soft consistency.
Add a few drops of pink food colouring and mix until well blended.
When the cakes have cooled completely, spread a little of the icing on top of each and decorate with a crystallised rose petal
To make crystallised rose petals: Whisk 1 egg white. Brush each rose petal with a thin layer of the whisked egg white and sprinkle with 15 ml caster sugar. Place on baking paper and leave for 30 minutes or until dry.