Cakes covered in real flowers are awesome. Naked cakes are super popular at the moment, and with those rustic, cutesy cakes have come flowers – big, small, pastel, bold, spiky, flowing…you get the point. Combining delicious cake with gorgeous flowers is a glorious idea, but the concept can seem foreign to some people, so I’ve put together some tips to help you take your cake to the next level.
Most of these steps are aimed at making sure that your flowers are safe to be placed on a cake – you don’t want nasties getting on your beautiful cake.
Continue reading “Decorating a cake with fresh flowers”
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. Continue reading “Edible flowers and trying new foods”
I have wanted to use edible flowers for so long. Pre-blog. The idea that such beautiful decorations are edible fits in well with my general approach to cooking – I don’t like things to just look good, I want them to taste good as well.
So when I stumbled across some gorgeous edible flowers at Leichhardt organic markets, I bought them on impulse. Continue reading “Rich chocolate cake and edible flowers”