One of the simplest and very vibrant ways to decorate your baking is with dried and fresh edible flowers. Using flowers such as:
- rose
- lavender
- cornflower
- elder flower
- hibiscus
- fennel or dill flowers
- red clover
- borage
- dandelion
- viola
- nasturtium are among many of the edible flowers readily available.
Try colouring your icing with different colours to enhance the flowers or petals.
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NATURAL FOOD COLOURINGS: You can use a teaspoon of hibiscus, blue butterfly pea tea, or 1/2 teaspoon spirulina to mix with 1 tablespoon of boiling water to add natural colour to your icing.
- Using a combination of fresh and dried flowers, along with a crunchy component such as chopped nuts or coconut flakes, crushed meringue, crushed freeze-dried fruit or shards of toffee brittle can also add interest to your baking decorations.
- If foraging for fresh edible flowers from your garden, always ensure correct plant identification first before using the flowers in food preparation.