Issue 9 touched on how resourceful we can be with nature’s garden gifts, introducing edible flowers into our baking with the help of the lovely and innovative Miche Baker.
- 2 cups sugar
- 1 cup water
- 2 tablespoons to 1 cup fresh or dried flowers
- 1/4 cup water
- 1/2 cup sugar, divided
- 3 egg whites
- tablespoon flower simple syrup
- 1/4 to 1/2 cup flowers (optional)
- 1 cup (2 sticks) unsalted butter, room temperature, cut in 1-tablespoon pieces
As well as being extremely tasty, these floral additions also add a stunning point of interest – making a great conversation starter for a event, function or get together! Why not impress your friends and bring a beautiful cake today?
Have a read of these recipes, to make the perfect floral syrups and buttercream frosting for your cake! Just remember to save yourself a slice…
Flower Simple Syrup (Makes 2 cups)
Colourful flower-infused simple syrups have oh so many uses. Strong and sweet, they are best used as bases in other recipes, such as sorbets or drink mixes.
Dissolve sugar in water over medium heat, stirring occasionally, until it reaches a simmer. Place flowers in a non-reactive bowl (by that I mean glass, enamel or stainless steel). Pour hot syrup over top and let stand for at least 30 minutes. Strain the mixture and discard the flowers. Floral simple syrup can be stored in the fridge for 1 or 2 months. If it begins to crystallize, simply heat it again until smooth.
Elderflower Simply Syrup
Use 1/2 cup elderflowers (6 or 7 flowers) and add the juice and zest of half a lemon along with them.
Lavender Simple Syrup
Use only 2 tablespoons lavender buds.
Rose Simple Syrup
Use 1 cup rose petals.
Flower Buttercream Frostings (Makes 2 cups)
At Mali B, the only buttercream we ever use is a variation on a Swiss meringue buttercream. It is smooth, creamy and light. With a little simple flower syrup and a few fresh blossoms, you can transform this buttercream into a floral beauty.
Bring water and 1/4 cup of the sugar to a boil in a small saucepan. Boil until the temperature reaches 240 OF on a candy thermometer; meanwhile, put egg whites in a bowl.
When the temperature reaches 240 OF, beaut whites with a mixer fitted with the whisk attachment on high speed for 1 minute, until the whites start to get foamy. Gradually beat in the remaining 1/4 cup sugar.
Reduce the mixer speed to low and slowly and carefully pour in the boiling sugar syrup. Beat on high speed for 8 to 10 minutes, or until the bottom of mixer bowl is room temperature again. Return mixer speed to low and add flower simple syrup.
Beat in butter a few pieces at a time. Beat the frosting on high speed for about 30 seconds, until butter is fully incorporated. Use immediately or refrigerate in an airtight container for up to 1 week.