Edible Flowers a final post…
Okay I’m done with my edible flowers fixation! I think I got it out of my system now, but had to share this lovely compilation by Martha Stewart before I bid adieu…. <3
A dainty rose petal makes the perfect dish for a sugar cube awaiting a cup of coffee, tea, or espresso. These pale-pink rose petals are subtle and feminine, but any favorite blossom can be used, provided it’s organic and nontoxic. Pluck petals from the flower, and set one sugar cube onto each.
These cakey cookies are topped with pretty crystallized rose petals.
Tiny roses add an elegant detail to your champagne toast. To make the garnishes, insert a toothpick into the base of each blossom at an angle of a little less than 45 degrees. Cut the stems cleanly about 1 inch shorter than the length of the toothpick; you may have to adjust length depending on the weight of the bloom. Place each toothpick just inside of a rim, letting the roses balance delicately on top.
The beauty of this cake is punctuated by the purity and simplicity of one giant flawless rose perched on the top. The white tiers are decorated with confectionary bands inspired by the lace of a bridal gown.
A string of soft petals encircling a dainty cake makes romantic use of a classic flower. With sepal removed, the petals of a perfect rose fall open; the flower’s grace repeats in a necklace of pale petals — cream and blushing yellow — on the cake’s first tier.
This three-tiered cake echoes the bride’s bouquet. Covered in swirls of brown-sugar meringue, then wreathed and topped by the same blossoms and berries, this cake provides cohesiveness from the ceremony to the reception.
A pristine white cake, piped with tiny beads around each tier, is sprinkled with a flutter of red rose petals.