For MariaD and others using fresh flowers: Botanical Baking by Juliet Sear

[marilynfl]

Click on the LOOK INSIDE to toggle through some of the gorgeous ideas she has. The simplest is to melt white coating chocolate and sprinkle whole and pieces of flower petals over the chocolate, let it harden, then break into shards.

Another gorgeous take was a clear jelly mold of flowers covering a cake top.

I'm totally stealing her idea of standing thin chocolate smears upright (and diffusing the colors to pale pastels to match the flowers).

But my absolute favorite for sheer ingenuity? Gin and Tonic Cake Tails (get it!)

The bottom of 9 oz glasses have clear jelly made with gin and tonic and embedded purple pansies. Then a layer of mascarpone (more gin), then a layer of sponge, more mascarpone, then a layer of grapefruit curd. I don't even LIKE gin and tonic and I want to make this.

https://www.amazon.com/Botanical-Baking-Contemporary-Decorating-Flowers/dp/1446307395/ref=sr_1_1?keywords=botanical+baking&qid=1568302204&sr=8-1

https://recipeswap.org/fun/wp-content/uploads/swap-photos/Cake-Tails.jpg

 

[mariadnoca]

Fun! Going to get from library. Here is a fun flower from chocolate for a cake

I haven’t made it yet, but looks very easy.

Also, I’ve started growing edible flowers to have as garnishes and for salads. Great to have on hand!

https://thecakeblog.com/2017/05/white-chocolate-flower-cake.html

 

[marilynfl]

Yes! That chocolate coating shard idea is simply beautiful, isn't it. The English book

author draws then out to about 4" and then stands then upright on top of the cake and against the sides. Makes quite a striking image.

She adds white coating discs to colored candy discs to dilute the tint until it matches the roses. Those are REAL ROSES. I'm pretty stunned by that.

https://recipeswap.org/fun/wp-content/uploads/swap-photos/Chocolate-shards.png

 

[mariadnoca]

Beautiful!