Edible flowers cake decorating idea | cake decorating series

Edible flowers cake decorating idea | cake decorating series


hey sugar! welcome back! I’m Rox of RoxStarBakes and this week I have a super quick and easy cake tutorial for you. An
edible flower sheet cake. I see these at the store all the time and I figured
lots of people use it. I’ve been wanting to make a cake with edible flowers for a
long time and I figured let’s make it together. let’s get into it. here’s the
tool card save or screenshot. there are only five things that I use. if you want
to see a version of this cake where I crystallize the flowers or even fruit
and I hear from enough of you I could make a video on that at some point. the
thing about the sugaring process is that it involves use of raw eggs which is ehh… for
the flowers I bought two packs and only used one. it was about four dollars and I
can find them at every grocery store in the Seattle area all year round so I’m
thinking that’s the same at least across the states. before I get started on the
usual crumb and frost I flatten the flowers this is one of my heaviest books
fold a large piece of parchment paper in half. then open to the last third of the
book and place the parchment paper then I place the flowers. the ones that are
big or bulky i disassemble and place in there. for this video I flatten the
flowers for about an hour because I’m really pressed for time.
I recommend flattening for at least four hours. I’m pulling the marigolds apart
off-screen right here. press here to flatten and feel free to put something
heavier on top of the book. I repeat this process one more time with the remaining
flowers in the same book. as usual crumb the cake then frost. I use a super cold
cake so I do this all in one step this is my vanilla cake recipe but I include
other recipes in the description below. then let’s go at it and place the
flowers I don’t think there is any rhyme or reason for my placement here in case
you’re interested the flower flavors vary between sweet tangy citrusy and
earthy flavors. this was so fun that after the project I actually bought
seeds to plant hopefully, successfully, growing some of them and maybe I’ll do
another project in the future I’m going to put them in ice cubes and serve them
at my next birthday party to which I thought was a cool idea
I place flowers on the edges of the cake so it’s pretty from all sides and angles
the flowers that I recognise from the mix that I bought are pansies, violets,
nasturtium, marigolds. Pansies have a slightly grassy, minty flavor so they
balance well with something sweet, especially chocolate in my opinion. violets which come in a range of pastels and vibrant colors are sweet and florally
tasting. violets are especially beautiful when crystallized and used on
top of frosted cakes and other desserts. Calendula aka marigolds aka poor man
saffron range from spicy to bitter tangy to peppery. the petals are so
pretty they’re golden orange hue. other examples of edible fresh flowers include
begonias, hibiscus, orchids, fuchsias, carnations and roses. if you get
these from a non produce section make sure you are using organic flowers. I
think a lot of flowers sold at grocery stores in the flower section are sprayed
with pesticides and flower fresheners are added. all of these flowers are
common and easily grown at home. what’s cool about roses is that even though
there’s a strong floral scent their flavor is quite subtle and fruity
roses lend themselves to everything from soups and salads to teas jams and
desserts depending on how fresh the flowers are
the cake will last for about three days before wilting. yay done!! thanks so much
for watching I hope you have a stellar week and I’ll see you next Saturday
bye

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