Summer Petal Confetti
Who wants to spend hours in the kitchen during our precious summer months when the sunshine beckons? This month I am giving you more of an idea than a recipe. Just a few minutes of your time and you can transform your summer salads, bakes and puds. Unashamedly, I am returning to one of my favourite ways to decorate using edible flowers. Minimal effort and maximum effect!
I found the idea originally for “edible petal confetti” in an old recipe book. All you require is a few unsprayed edible petals in contrasting colours and a sharp knife or pair of scissors. The cake photographed is an easy all-in-one Victoria sponge (see my June blog). I’ve used cornflowers, rose petals, marigolds and lavender flowers. You could also try chrysanthemums, pansies, sunflowers, daisies and nasturtium and borage. All these listed are edible flowers (take care as many flowers are not edible and a few are, in fact, poisonous!)
All you do is roll up the petals (not the lavender as the flowers are tiny) and slice very finely with the knife or scissors. Scatter over your cake, salad or pud, when ready to serve.
NOTE, the petals will stay fresh for an hour or so by laying them out on a piece of kitchen towel.
Bake & Decorate by Fiona Cairns (Quadrille)
Photography: Laura Hynd