A Guide to Edible Flowers in Baking
From Garden to Dessert
When it comes to baking, we often think about flavor, texture, and presentation. But have you ever considered adding edible flowers to the mix? These natural beauties can elevate your baked goods, adding subtle flavors, vibrant colors, and a touch of elegance that’s hard to replicate with anything else.
Edible flowers have been used in cooking for centuries, from ancient Roman feasts to Victorian desserts. Today, they’re making a comeback as bakers and chefs rediscover their versatility and charm. Let’s dive into the world of edible flowers, exploring which ones are best for baking, how to source and prepare them, and some delicious ideas to inspire your next creation.
Why Use Edible Flowers in Baking?
Flavor Enhancer: Edible flowers offer unique flavor profiles that can range from floral and sweet to herbaceous and citrusy. They complement everything from delicate shortbreads to rich cakes.
Aesthetic Appeal: Nothing says “wow” like a cake or cookie adorned with edible petals. Flowers can transform even the simplest bakes into works of art.
Connection to Nature: Using flowers in your baking brings a touch of the garden into your kitchen. It’s a way to celebrate the natural beauty of the ingredients we often overlook.
Popular Edible Flowers for Baking
1. Lavender
Flavor Profile: Floral, slightly sweet, and herbaceous. (in the rosemary family)
Best Uses: Lavender pairs beautifully with citrus and chocolate. Add it to shortbread cookies, pound cakes, or scones for a subtle floral note.
Tip: Use culinary-grade lavender and start with a small amount—too much can make your treats taste soapy.
2. Nasturtiums
Flavor Profile: Peppery and slightly sweet.
Best Uses: Nasturtiums are great for savory baked goods like herb breads or cheese scones. Their bright colors also make them perfect for decorating cakes and tarts.
3. Pansies
Flavor Profile: Mild and slightly grassy.
Best Uses: These flowers are ideal for decorating sugar cookies, cupcakes, and cheesecakes. Their vibrant and varied colors make them a visual showstopper.
4. Rose Petals
Flavor Profile: Sweet and aromatic.
Best Uses: Rose petals can be infused into syrups or creams, or used as a topping for cakes and meringues. They pair beautifully with pistachio, lemon, and vanilla.
5. Chamomile
Flavor Profile: Mild, apple-like sweetness.
Best Uses: Chamomile adds a delicate flavor to cakes, muffins, and panna cottas. It’s also lovely steeped into milk or cream for custards.
6. Hibiscus
Flavor Profile: Tart and cranberry-like.
Best Uses: Use hibiscus in tea cakes, glazes, or as a natural food coloring for frostings.
How to Source Edible Flowers
Grow Your Own:
The best way to ensure your flowers are fresh, organic, and pesticide-free is to grow them yourself. Lavender, pansies, and nasturtiums are easy to cultivate in a home garden or even in pots. They even have small hydroponic systems for these kinds of flowers.
Farmers’ Markets:
Local farmers often sell edible flowers during their peak seasons. Ask about their growing practices to ensure they’re safe for consumption.
Specialty Stores and Online:
Culinary-grade edible flowers can be purchased from specialty food stores or online retailers. Look for those labeled as safe for consumption.
Avoid Flowers from Florists:
Flowers from florists or garden centers are often treated with chemicals and should never be used in baking.
Preparing Edible Flowers for Baking
Wash Gently:
Rinse flowers lightly in cool water to remove dirt or bugs. Pat them dry with a paper towel or let them air dry on a clean surface.
Remove Bitter Parts:
For most flowers, the petals are the best part for baking. Remove the stamens, pistils, and stems, which can taste bitter.
Use Fresh or Preserve:
Use flowers fresh for vibrant colors and flavors, or press and dry them for longer-lasting use.
Incorporating Flowers into Your Baking
1. Infusions
Infuse flowers like lavender or chamomile into milk, cream, or butter to add subtle floral notes to your bakes. Use this infused base in cakes, custards, or frostings.
2. Flower Sugars
Blend petals with sugar in a food processor to create floral sugars. Use these for sprinkling on cookies or stirring into tea cakes.
3. Decorative Toppings
Use whole flowers or petals to decorate cakes, cupcakes, and cookies. Edible flowers add a natural, elegant touch without requiring intricate piping or fondant work.
4. Flavor Pairings
Lavender + Lemon = Dreamy shortbread or pound cake.
Rose + Pistachio = Luxurious cakes and cookies.
Hibiscus + Vanilla = Tart and creamy delights.
Recipes to Try
Don’t forget I have an aversion to AP flour from the US due to the harmful chemicals in them, see this article for the why’s. If you choose to use AP flour it is a 1:1 substitution.
Lavender Shortbread Cookies
Ingredients:
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar (try one of our sugar alternatives)
1 tsp pure vanilla extract
1 1/2 tsp culinary-grade dried lavender, finely ground or crushed
2 cups all-purpose flour (or substitute with Italian Tipo 00 flour for extra tenderness)
1/4 tsp salt
Optional for Garnish:
1–2 tsp granulated sugar mixed with a pinch of crushed lavender (try one of our sugar alternatives)
Instructions:
Prepare the Lavender:
Use a mortar and pestle or spice grinder to finely grind the dried lavender. This helps distribute the flavor evenly throughout the dough without overpowering it.
Cream the Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and sugar until light and fluffy, about 2–3 minutes.
Add Flavorings:
Mix in the vanilla extract and ground lavender, ensuring they are well incorporated.
Combine the Dry Ingredients:
In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing just until a dough forms.
Chill the Dough:
Divide the dough into two disks, wrap them in plastic wrap, and refrigerate for at least 30 minutes. Chilling helps the dough firm up, making it easier to handle and enhancing the flavors.
Preheat and Prepare:
Preheat your oven to 325°F (165°C). Line baking sheets with parchment paper.
Roll and Cut the Cookies:
On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness. Use cookie cutters to shape the cookies and transfer them to the prepared baking sheets. Repeat with the second disk.
Optional Garnish:
Sprinkle the tops of the cookies with the lavender sugar mixture for a decorative and flavorful touch.
Bake:
Bake for 12–15 minutes, or until the edges are just starting to turn golden. Keep an eye on them, as shortbread can overbake quickly.
Cool and Enjoy:
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serving Suggestions:
These cookies are delightful on their own but pair wonderfully with tea, coffee, or a glass of milk. They also make lovely gifts when packaged in a tin or tied up with a ribbon.
Tips for Success:
Use Fresh Lavender: If you have access to fresh lavender, dry it and grind it yourself for maximum flavor.
Experiment with Shapes: Shortbread dough holds its shape well, so feel free to use intricate cookie cutters for a fun presentation.
Store Properly: Keep the cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Pansy-Topped Sugar Cookies
These pansy-topped sugar cookies are not only delicious but also stunningly beautiful. The delicate flowers add a natural elegance, turning a classic cookie into a work of art. Using Italian Tipo 00 or French T55 flour ensures a tender, melt-in-your-mouth texture that elevates these cookies even further.
Ingredients:
For the Cookies:
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar (or try one of our sugar alternatives)
1 large egg
1 tsp pure vanilla extract
2 1/4 cups Italian Tipo 00 flour or French T45 flour
1/4 tsp salt
1/2 tsp baking powder
For the Decoration:
Edible pansies (fresh, pesticide-free, and organic)
1 egg white, lightly beaten
1–2 tbsp granulated sugar
Instructions:
Prepare the Pansies:
Gently rinse the pansies under cool water and pat them dry with a paper towel. Remove any stems.
Cream the Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and sugar until light and fluffy, about 2–3 minutes.
Add Wet Ingredients:
Beat in the egg and vanilla extract until fully combined.
Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the butter mixture, mixing until the dough comes together.
Chill the Dough:
Divide the dough into two disks, wrap them in plastic wrap, and refrigerate for at least 30 minutes. This makes the dough easier to handle and enhances the flavor.
Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Roll and Cut the Cookies:
On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness. Use a round or scalloped cookie cutter to cut out shapes and transfer them to the prepared baking sheets.
Decorate with Pansies:
Brush the tops of the cookies lightly with egg white, then press a pansy onto each cookie, smoothing the petals gently to adhere. Brush the flower lightly with egg white and sprinkle with a pinch of granulated sugar for a sparkling effect.
Bake:
Bake the cookies for 10–12 minutes, or until the edges are just starting to turn golden. Be careful not to overbake to keep them tender.
Cool and Serve:
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serving Suggestions:
These cookies are perfect for special occasions like tea parties, weddings, or holidays. Pair them with a cup of tea or a glass of champagne for an extra touch of sophistication.
Tips for Success:
Use Fresh, Organic Flowers: Only use edible pansies that are grown without pesticides and labeled safe for consumption.
Chill the Dough: Don’t skip the chilling step—it helps the cookies hold their shape while baking.
Customize the Shapes: Try experimenting with different cookie cutter shapes for a fun twist.
Chamomile Honey Cake
This chamomile honey cake is delicate, moist, and full of subtle floral and sweet flavors. Infused with chamomile and sweetened naturally with honey, it’s the perfect dessert for tea lovers and anyone looking for a light, fragrant treat. The tender crumb comes from using Italian Tipo 00 or French T55 flour, ensuring every bite is as luxurious as it is delicious.
Ingredients:
For the Cake:
1/2 cup whole milk
2 chamomile tea bags or 1 tbsp dried chamomile flowers (culinary-grade)
1 3/4 cups Italian Tipo 00 flour or French T45 flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup honey
1/2 cup granulated sugar (try one of our sugar alternatives)
2 large eggs
1 tsp vanilla extract
For the Honey Glaze:
1/4 cup honey
2 tbsp unsalted butter, melted
1/2 cup powdered sugar
1–2 tbsp chamomile-infused milk (from the tea above)
Optional Garnish:
Dried chamomile flowers or fresh chamomile blossoms (optional)
Instructions:
Infuse the Milk:
Heat the milk in a small saucepan until just below boiling. Remove from heat, add the chamomile tea bags or dried chamomile flowers, and steep for 10 minutes. Strain and let cool to room temperature.
Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream Butter, Honey, and Sugar:
In a large bowl, use an electric mixer to beat the butter, honey, and sugar until light and fluffy, about 3–4 minutes.
Add Eggs and Vanilla:
Beat in the eggs one at a time, then add the vanilla extract, mixing until smooth.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture in three additions, alternating with the chamomile-infused milk. Begin and end with the dry ingredients, mixing just until combined.
Bake the Cake:
Preheat your oven to 350°F (175°C). Grease an 8-inch round or square cake pan and line it with parchment paper. Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake:
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Make the Honey Glaze:
In a small bowl, whisk together the honey, melted butter, powdered sugar, and chamomile-infused milk until smooth. Adjust the consistency by adding more powdered sugar or milk as needed.
Glaze and Garnish:
Pour the honey glaze over the cooled cake, letting it drip down the sides. Garnish with dried or fresh chamomile flowers if desired.
Serving Suggestions:
This chamomile honey cake is best enjoyed with a cup of tea or coffee. Its light, floral notes make it perfect for spring gatherings, afternoon tea, or as a simple yet elegant dessert for any occasion.
Tips for Success:
Use High-Quality Honey: The flavor of the honey shines in this cake, so choose one with a floral or mild profile.
Infuse the Milk Well: The chamomile-infused milk is key to the cake’s delicate flavor—don’t rush this step.
Storage: Keep the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.
Hibiscus Glazed Bundt Cake
This hibiscus glazed Bundt cake is a show-stopper, combining a rich and moist cake with a tart, floral glaze. The natural pink hue from hibiscus tea makes this dessert as visually stunning as it is delicious. With the tender crumb from using Italian Tipo 00 or French T55 flour, this cake is perfect for holidays, birthdays, or any special occasion.
Ingredients:
For the Cake:
2 1/2 cups Italian Tipo 00 or French T45 flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar (try one of our sugar alternatives!)
4 large eggs
1 tsp vanilla extract
Zest of 1 orange
1 cup buttermilk
For the Hibiscus Glaze:
1/2 cup dried hibiscus flowers or 3 hibiscus tea bags
1/4 cup hot water
1 1/2 cups powdered sugar
1 tbsp fresh lemon juice (optional, for added brightness)
Instructions:
Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to ensure the cake releases cleanly.
Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream Butter and Sugar:
In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy, about 3–4 minutes.
Add Eggs and Flavorings:
Beat in the eggs, one at a time, followed by the vanilla extract and orange zest.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined.
Bake the Cake:
Pour the batter evenly into the prepared Bundt pan, smoothing the top with a spatula.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
Make the Hibiscus Glaze:
In a small bowl, steep the dried hibiscus flowers or tea bags in the hot water for 5–10 minutes to create a deep pink liquid. Strain and let it cool slightly.
Whisk the powdered sugar and hibiscus liquid together until smooth. Add lemon juice for a brighter flavor, if desired. Adjust the consistency with more powdered sugar or hibiscus liquid as needed.
Glaze the Cake:
Once the cake is completely cool, drizzle the hibiscus glaze over the top, letting it drip down the sides for a dramatic effect.
Serving Suggestions:
This hibiscus glazed Bundt cake pairs beautifully with herbal tea or coffee. It’s perfect for brunch, afternoon gatherings, or as a centerpiece dessert at any celebration.
Tips for Success:
Prepare the Pan Thoroughly: Bundt cakes can stick easily, so take the time to grease and flour the pan well.
Use Fresh Hibiscus Flowers: If possible, use culinary-grade dried hibiscus flowers for the best color and flavor.
Cool Completely Before Glazing: Ensure the cake is fully cooled before adding the glaze to prevent it from melting or sliding off.
Tips for Baking with Edible Flowers
Less is More: Start with small amounts of flowers to avoid overpowering the flavors.
Balance Flavors: Pair floral notes with citrus, vanilla, or nuts to create harmony in your bakes.
Experiment: Don’t be afraid to try unusual combinations. Baking is the perfect playground for creativity!
Baking with edible flowers isn’t just about making your desserts look beautiful—it’s a celebration of nature’s flavors and a way to elevate even the simplest recipes. From lavender shortbreads to pansy-topped cakes, edible flowers add elegance and intrigue to your bakes.
So, head to your garden (or local market), pick some blooms, and let nature inspire your next baking adventure.
Let me know which flowers you try—I can’t wait to hear about your creations!
