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”
I have a thing about bundts. I’m not even trying to be funny. I think bundts are gorgeous. I don’t even mind that they’re un-iced, which is unusual, because I am a big fan of buttercream! There is something about the shape of them that just screams elegance to me – the lines are so beautiful, so precise. To complement the beautiful form of bundts, I went with classic, elegant flavours, lemon and lavender.
The sharpness of the citrus works beautifully with the softness of the lavender. The Boy was not a big fan of the lavender, he much preferred the batter before the dried lav was added . If your intended audience is as critical as The Boy is, simply omit the lavender, this recipe works beautifully as a lemon bundt. Continue reading “Lemon lavender bundt and elegance”
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”