A Guide to Using Flower Varieties in Baking Recipes
Incorporating edible flowers into your baking can elevate the appearance and flavour of your creations. Below is a florist’s guide to some popular flower varieties and how to use them effectively in your baking.
Common Edible Flowers
1. Lavender
Flavour Profile: Sweet, slightly herbal.
Uses: Infuse lavender in syrups, creams, or butters. It pairs well with lemon, honey, and chocolate.
Tip: Use sparingly, as its flavour can be overpowering. About 1 teaspoon of dried lavender is enough for a standard cake.
2. Roses
Flavour Profile: Fruity and floral.
Uses: Use rose water to flavour cakes and frostings. Fresh rose petals can be candied and used as a decorative topping.
Tip: Ensure that roses are pesticide-free if using fresh petals. About 1 tablespoon of rose water can flavour a full batch of buttercream.
3. Hibiscus
Flavour Profile: Tart and fruity.
Uses: Dried hibiscus can be steeped in liquid to make teas, syrups, or infused into batters. It’s great in chocolates and frostings.
Tip: Use 1 tablespoon of dried hibiscus for a subtle infusion.
4. Violets
Flavour Profile: Light, sweet, and grassy.
Uses: Candied violets make stunning decorations for cakes and cupcakes. Fresh violets can be added to batter for a mild floral flavour.
Tip: When candied, coarsely sugar the petals, allowing them to dry before use.
5. Borage
Flavour Profile: Cucumber-like and sweet.
Uses: Use the flowers to decorate cakes, jellies, and salad. They add a unique touch to layered desserts.
Tip: Add fresh flowers directly before serving for visual appeal.
6. Nasturtiums
Flavour Profile: Peppery and slightly mustard-like.
Uses: Great for adding a pop of colour and flavour to scones, savoury breads, or salads.
Tip: Use both the leaves and flowers to enhance flavours in pastries.
Tips for Using Edible Flowers in Baking
Source Wisely: Always ensure flowers are sourced from reliable vendors. Avoid flowers from florists that may have been treated with chemicals.
Freshness Matters: Use fresh flowers wherever possible; they will have a more pronounced flavour and better texture. If using dried flowers, ensure they are suitable for culinary use.
Pairing Flavours: Consider the overall flavour profile of your dish when choosing flowers. Balance is key; floral notes should complement, not overpower, the main ingredient.
Storage: Store any unused flowers in a cool, dry place. Fresh flowers should be used promptly as they have a limited shelf life.
By integrating these floral varieties into your baking, you can create visually stunning and flavourful dishes that are sure to impress. Enjoy the process of experimenting with these unique ingredients, and don’t be afraid to get creative!
