I decided to experiment with edible flowers as my daughter was getting baptised in the Lerryn River and had been drooling over cakes with fruit and flowers on for a while. I was unsure how long the flowers and petals would hold up and couldn’t find any answers from google, so I had a trial run. I made vanilla cupcakes from my fantastic Birthday Cakes for Kids book by Annie Rigg, I then used her vanilla buttercream recipe and got picking in my garden.
I picked a calendula (marigold), borage and pansy,I took the stalks off and the green sepal (leafy bit) from the borage. Then placed the flowers on some of the cakes… There were a few more but my family got to them, I saved the ones which you see below and placed them in a tupperware in the fridge. The photo in the tupperware shows what they looked like the next day.
As you can see from below the calendula had wilted but still looked ok and the borage looked a bit squished. I think it soaked up some of the fat from the butter cream.
I added some fresh flowers to the cupcakes which I had left and off they went to St Veep Church Feast Day. You can see that the wilted calendula doesn’t look so good next to the fresh ones. I also added some lavender to a couple of cakes.
For the baptism I also used more petals rather than whole flowers and added some rose petals to the mix, oh and some glitter. (You can never get too much glitter). I decided to put the petals on just before we left so they would look their best and totally forgot to snap a picture in the business of the day. Heres one of our girl in the water though, so proud of her.