Rosettes are lacy, fried Swedish pastries made from a light lemon-flavored batter. The set consists of an L-shaped wand, onto which fit any one of these three forms. In this set, the wand is 8 5/8 inches long to the knee and 5 1/4 inches from the bend to the end of the wand. Each of the forms is cast iron , between 3.5 and 2.5 inches wide, and 1/2 inch deep. To make rosettes, put 2 inches of vegetable oil in a deep fryer and heat to 375 degrees F. Screw in the rosette form of your choice to the threaded end of the handle, and immerse it in oil for a moment. Lift it out, shake off the excess, drain it on a paper towel, and dip it into the batter, which will adhere to the oil coated cast iron shape. Back into the oil again for a quick frying (2 to 3 minutes) until a crisp and delicately brown pastry has been made. Loosen the finished rosette with the tines of a fork and repeat the dipping procedure until the batter is used up. Change forms for variety as you go, but remember that the forms are hot! The pastries are quickly formed and, when cooled, dusted with confectioners sugar. The three forms are a butterfly, star, and flower. Made in Germany.