Edible Flowers
Matron doesn't do flowers! But, with the exception of edible flowers - here I make that exception.
Whilst out walking I found a carpet of sweet violets in the woods, this common flower is found everywhere at this time of year but only for a few weeks. The flowers have a wonderful violet perfume hence the Latin name Viola Odorata. It was also an old Victorian tradition to preserve the flowers in sugar and make cake decorations, so I decided to have a go. Just brush the fresh flowers with egg white and sprinkle with caster sugar.
You have to have delicate fingers to make these preserved violets, so gently I put them on greaseproof paper and dried them on my heated propagator for a couple of days.
You can also do this with primrose flowers. I suppose at this point I should give a warning that if you are not 100% sure what it is then don't pick it or eat it!... so, with the Easter weekend coming up I decided to give it a go.
So I made a lemon drizzle cake and decorated it with preserved flowers! Happy Easter everyone!
7 Comments:
Yum! Have a good Easter Matron :)
I've always wanted to preserve violets like this too!
Have you tried pickling nasturtium buds as a substitute for capers?
Hello. The flowers look appetizing. I´m going to prove.
Greetings from Galicia
I remember my grandad doing this to violets to decorate cupcakes; I've tried but always end up being too heavy handed. Your cake looks really delicious.
This post has taken me right back to my childhood and palma violets!
I am old enough to use a Wheelchair ramp now though. But it was good to feel young again for a moment there!
What a great idea!
This is something I must try. A lovely combination of colours. Yum !
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