We had a day off yesterday for the Bank Holiday, when, of course, it rained, but at the weekend we had our village fair in the dappled sunshine which was excellent. It is lovely to meet up with neighbours and friends and have a good old chat on the village green with a slice of something decadent from the cake stand. I did, however, miss out on grabbing a slice of the cake I made – a chocolate cake with edible flowers – with the first of the new winter flowering violas and pansies.
We love using edible flowers in our recipes – in salads in summer, and in ice cubes, but the best way is to top a dark and lush chocolate cake with edible flowers.
Plus, the dark chocolate ganache of the cake sets the colours of the flowers off beautifully. We chose violas and pansies, which have a beautiful range of colours, shapes and sizes and look very sweet on the cake. The purple also goes very well with the chocolate (and the scattering of purple edible glitter too).
We used both violas and pansies on the cake, including the smooth variety and the new ‘ruffled’ pansies, which gave a bit more interest. And if you pick the flowers, they will produce more, so do not hold back for edible decorations for your cakes.
Fancy something else for your own chocolate cake with edible flowers? Why not try (the very last) rose petals, both wild rose / japanese rose or your own from your garden, or perhaps a bright and brash fuchsia ballerina flower – or the fruit pods?
And don’t forget lavender, which is simply stunning on (and in) any cake…
(photo by claire potter)