If you’re looking for ways to make your homemade cakes even more beautiful and Instagram-worthy, using edible flowers is a fantastic way to do that. Not only do fresh edible flowers like roses, pansies, nasturtiums, and violets add eye-catching pops of color, but they also provide a subtle hint of flavor. In this blog, we’ll cover some essential tips for selecting, preparing, and incorporating edible flowers safely and tastefully on your next cake creation.
Choose Appropriate Flowers
Not all flowers are edible, so be sure to use ones that are actually meant for consumption. Some of the best edible flower options to choose from your local florist in Lynchburg VA for decorating cake are:
- Roses- Although rose petals are edible, remove any bitter white portions at the base of the petals. Red, pink, and yellow roses work well.
- Violet– The delicate purple and white violet petals add subtle flavor and color contrast.
- Gerbera Daisies– These brightly colored daisies come in many vibrant shades and look beautiful on desserts.
- Nasturtiums- These orange-to-red flowers have a peppery, tangy taste that pairs nicely with fruit flavors.
- Calendula– Also known as pot marigolds, these yellow, orange or gold flowers have a citrus-like taste.
- Pansy- These tender purple, yellow or orange flowers have a subtle, slightly tangy, herbaceous flavor.
Avoid chrysanthemums, lilies, and daffodils as the petals and parts of these flowers can be toxic.
Wash and Dry the Flowers Thoroughly
Before adding edible flowers to your cake, it’s important to make sure they are clean. Gently wash the flowers using cool water and a soft brush. Pat them dry with a paper towel or clean cloth. Allow the flowers to air dry completely before decorating with them. Any remaining moisture can cause the flowers to mold or wilt more quickly.
Strip or Cut the Petals
Rather than adding whole flowers as decoration, it’s typically easier and more effective to strip individual petals from the flower heads. Use your fingers or tweezers to gently remove the desired number of petals. Or, use a pair of clean scissors to snip the petals from the flower.
Freeze Extra Petals for Later
If you pick more flowers than needed for the immediate cake decoration, place the washed and dried extra petals in an airtight container or resealable bag and freeze for up to 3 months. Thaw the frozen petals at room temperature before using them.
Consider Drizzling Edible Flowers With Chocolate
For an extra touch of whimsy, place individual petals on a silicone mat and drizzle melted chocolate over them, allowing them to harden. Once set, place the chocolate-coated petals on the cake for a decorative flourish.
Arrange flowers artfully
To decorate, start by sprinkling individual petals over the cake. Gently press several flower heads into the frosting, allowing different blooms to overlap unevenly for a fuller look.
For a structured appearance, arrange flower petals into designs before securing them to the cake. Form initials, outlines, or repeating patterns using tweezers to place individual petals.
A helpful trick is to use a small amount of clear piping gel or egg whites to “glue” delicate petals in place. By brushing or dabbing on the gel, you can craft precise patterns and designs while ensuring the petals hold their shape.
Match flower flavors to cake
Experiment with adding edible flowers that complement your cake’s main flavors:
- Citrusy cakes: Pair with orange or lemon-scented blossoms like pansies, chamomile, and geranium.
- Chocolate cakes: Pair with bright purple or yellow violas, daisies, or nasturtiums.
- Herb cakes: Pair with floral herbs like lavender, rosemary, thyme, or sage flowers.
- Vanilla cakes: Pair with delicate blooms like roses, primroses, violets, and small daisies.
When incorporating flowers into the batter itself, add no more than 1 to 2 tablespoons of chopped petals per cup of flour. Too many petals can impart an overly floral taste.
Garnish plates with edible flower sprigs
For an extra pop of color, get some edible flower stems and buds from your local florist in Amherst va as a garnish on cake plates. Select flower sprigs that are firm, unwilted, and not too tall. Remove any potentially bitter leaves at the stem base.
Trim flower stems to 4 to 6 inches long and place in water to refresh immediately before serving. Arrange 2 to 3 stems in a vase or glass on the side of each serving plate. The vibrant blooms will add a colorful finish that takes your cake presentation to the next level.
Before you get started decorating your next special occasion cake, make sure you have the freshest edible flowers available by ordering directly from Bloom by Doyle– a Lynchburg VA Florist. Order today!