I thought with Mother’s Day and Easter approaching, that sharing my favourite ways with edible flowers was quite timely. Whilst imagine lots of you are under social distancing, or self isolation, I am sure if you are able that some people in your life would love to see some of the treats left on their doorstep.

I first came across edible flowers a few years ago, since then I’ve loved adding them to drinks, sweet treats and even savoury dishes ever since. They always impress, and add a beautiful touch to any gathering (we will come together again), they basically make almost anything look good, evenly a slightly burnt cake. Have you heard the phrase that you can’t polish a certain thing, but you can roll it in glitter. Welcome to natures glitter, edible flowers! The ones I like to order are from the lovely Jan and her team at Maddock’s Farm who grow them all organically and send directly from Devon. I’d recommend booking them in advance if you are organised, you can select delivery dates for a few weeks or months time on their site, as it can get a bit hectic during the summer. Jan is offering a cancellation policy under the current climate, please see her website for further details. Now without further ado, are you ready for no less than 34 photos of edible flowers…

Flower Biscuits

Inspired by The Blushing Cook and Loria Stern, these edible flower biscuits are super easy to make. I am not sure I’ve quite perfected them yet, but if you want to follow a recipe try this one here. The recipe I used was a basic biscuit one, and then I improvised. As a side note most biscuit dough needs making and chilling in the fridge, if you don’t follow this step it will make it super tricky to cut out. The edible flowers were placed once I’d cut the biscuits out, then I covered them in brown paper again and rolled gently to press the flower in. I didn’t really think about the fact I’d have to cut them out twice, but it didn’t take a minute. Once transferred to a baking tray, I kept a careful eye on them, making sure they didn’t catch / burn. After 12ish minutes I took them out and sprinkled with sugar. Emily and I sampled them with a cup tea to make sure they were not style over substance, we can confirm that is not the case!

Edible Flower Drinks

I don’t think you really need a lengthy how to for this one, but edible flowers served in drinks are always a talking point. It makes those guests that aren’t drinking feel included and that they’ve got something special as an edible flower in tap water even does the trick. I served these with my favourite elderflower fizz, but of course the options are endless. Always a good idea to get the flowers delivered the day before you need them and keep them in the fridge until you need to serve. Then you can pop them in a nice bowl or plate next to the drinks, they should last a few hours outside the fridge before wilting.

Edible Flower Celebration Cake

How happy does this cake make you feel? I would say I’ve looked at these photos every single day since we shot them two weeks ago. The cake is a simple (and one of my favourite) Victoria sponge recipes, with four layers baked in a smaller cake tin for added drama. It’s also the kind of perfect cake portion for a smaller household too. The inside has buttercream in, and jam, and the outside has two layers of frosting. The fist one should be thin layer applied with a spatula, and then chilled in the fridge before applying the thicker second layer. The edible flowers can go on a 101 different ways. The hardest part is putting the first one down, after that it’s easy, no placement is wrong. With the cake, trim the stems as close to the bottom of the flower as you can, so they sit flat-ish onto the cake. If the occasion calls for it, I love including a couple of single candles like they do in lots of cake shops in the US, I don’t know why but it makes me extremely happy.