My last post featured quite a few edible flowers. Truth be told, not all of those edible flowers needed to be on the cake, but they looked so gorgeous that I couldn’t resist (see the recipe here.) If I had an unlimited supply of blue starflower, johnny jump ups, violets and pineapple sage, I would have only topped the cake with these four.
Unfortunately, all of these flowers are teeny tiny, and it would take a whole lot of them to cover a cake. Also, I purchased a mixed lot of flowers, so I didn’t really have a choice in what went on my cake.