Book Review : Botanical Baking

Contemporary Baking and Cake Decorating with Edible Flowers and Herbs

by Juliet Sear

F+W Media

Learn how to perfect the prettiest trend in cake decorating – using edible flowers and herbs to decorate your cakes and bakes – with this impossibly beautiful guide from celebrity baker Juliet Sear. Learn what flowers are edible and great for flavour, how to use, preserve, store and apply them including pressing, drying and crystallising flowers and petals. Then follow Juliet step-by-step as she creates around 20 beautiful botanical cakes that showcase edible flowers and herbs, including more top trends such as a confetti cake, a wreath cake, a gin and tonic cake, floral chocolate bark, a naked cake, a jelly cake, a letter cake and more.

Net Galley Book Review:

This book is perfect for June weddings. My wedding cake was traditional tiers but I wanted fresh flowers on the top and decorated with them. I was lucky enough to have a knowledgeable baker but if you want to do it yourself read this book. Its full of information and great recipes that will you picking flowers for your next cake.

You can also eat them in a tossed salad raw:

Flowers You Can Eat( can be purchased from the store or grow your own) Make sure ones you pick are free of pesticides and clean.

10 Best Edible Flowers :

  • BORAGE BLOSSOMS. These beautiful blue, star-shaped flowers from the borage plant taste a bit like cucumber, which is why they’ve been used in salads like this one since The Elizabethan Age. …
  • ZUCCHINI BLOSSOMS. …
  • HIBISCUS. …
  • LAVENDER. …
  • PANSIES. …
  • ROSES. …
  • SAGE FLOWERS. …
  • VIOLETS.

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