This week I went shopping for the start of my edible flowers. Real flowers are being used more and more on cakes, they are no longer just florist arrangements for on wedding cakes, but pops of colour on celebration cakes, often paired with buttercream and ganache drips.
I’ve spent quite a while researching which edible flowers I would like to grow, and which flowers, despite their beauty, are not safe to put on cakes (either at all, or without making sure it is fully removed). This is by no means a definitive list, but it may help you on your way to choosing flowers for cake decorating. I have not included flowers if there is conflict about whether they are edible or toxic (disappointingly, the peony falls under this category – on the list of both edible and toxic flowers!).
One of the most important factors is to make sure your flowers are not sprayed with any chemicals, and rinse them gently before use.
Here is my working list:
And last but not least:
Marigolds, Lavender, Rosemary, Violets, Tulips, Chives, Carnations, Fuschias, Chrysanthemum, Freesias, Forget-me-nots, Geranium, Gladiola
I love these cakes with their single type of blooms, but I also love seeing them mixed up. So beautiful and colourful!
Do you know of any edible flowers not listed here? I’d love to hear about them!