Cakes and cupcakes are a great ending to a meal, and often take a lot of effort to deliver a visual wow factor. One of the nicest ways to achieve this is decorating the cake with real flowers. This will give a lovely seasonal look to your dessert, add natural color to the table, and give a celebratory vibe to any event.
What flowers can I use?
In order for the flowers to be an effective decoration, you want to use flowers that are safe to eat, so that you don’t risk poisoning your guests. We strongly recommend not using flowers you are not 100% sure about, it’s just not worth it. A very safe way to go is using flowers that we know from other food-related uses, like lavender, hibiscus, thyme, strawberry flowers, and zucchini flowers. A few others that are a bit less expected in the kitchen are carnations, dahlias, fuchsia, lilacs, and pansies. Beautiful!
What prep should I do?
The recommended way to prepare the flowers for food decorating and eating would be first of all to clean them, and remove the pollen (to avoid allergic reactions) and the stem. You can stick them on a cocktail stick and poke them into the bake, or simply place them gently.
