A DIY guide to decorating your wedding cheeses with edible flowers and petals from The Edible Flower Shop
It’s so nice to hand the blog over to guest writers once in a while, so today we are joined by Rachael who runs The Edible Flower Shop to teach us how we can decorate cheeses with edible flowers and petals to make a unique addition to your wedding feast.
Cheese wedding cakes are increasingly popular so why not make them even more beautiful with edible flowers. I particularly love these soft goat’s cheeses above that have been decorated with edible calendula and cornflower petals – such a riot of beautiful colours! I so want to try this out this summer.
Over to Rachael…
Wedding cheeses are becoming ever more popular and are often the centrepiece at a wedding breakfast. To personalise your wedding cheese and add stunning colour and beauty, why not have a go at decorating them with your own home grown edible flowers?
Using edible flowers is a wonderful way to incorporate any colour theme from your wedding in to your food, and adds a really personal touch to your wedding breakfast. Not only that, but if you grow edible flowers for your wedding you can also use them for table decorations, button holes and to decorate cakes. The possibilities really are endless…
Base of Brie decorated with violas and goat’s cheese on top decorated with dianthus
Edible flowers can be used to decorate either hard or soft cheeses but the methods used are quite different. Popular edible flowers for decorating cheeses are nasturtiums (flowers and leaves), chive flowers, calendula, violas, pansies, dianthus, borage, primulas, rocket, mustard, radish, sunflowers and cornflower petals to name but a few.
Viola ‘Sorbet Raspberry’
Inspiration for edible flower decorated wedding cocktails and drinks to delight your guests from Maddocks Farm Organics
I am thoroughly enjoying sharing (and reading) all these wonderful guest blog posts from some of the great wedding businesses listed on the directory. On the blog today it’s one of my favourite subjects – edible flowers. For me there is something rather romantic about the idea of eating flowers, perhaps it’s in my DNA because as a crawling baby I was often found in the garden eating flowers.
Today’s blog post on edible flowers from Jan at Maddocks Farm Organics is much more sophisticated, sharing some great ideas for using edible flowers in your wedding cocktails and drinks. The perfect grown-up use for edible flowers for the girl who enjoyed snacking on them as a child. I’m sure I can’t be the only one who loves the idea of a scrumptious cocktail adorned with edible flowers?
Over to Jan to share her suggestions for adding edible flowers to your wedding drinks (and here’s a feature she did on edible flower wedding favours)…
Above left: A dark and stormy rum cocktail with a twist of lime and citrussy tagetes; Above right: a non-alcoholic mojito with fresh mint, a squeeze of lime and stunning mallow ‘heart’ petals
Edible flowers work brilliantly in wedding drinks irrespective of whether your wedding is a formal ‘champagne all the way’ kind of do or whether you are casually pitching a teepee in the back garden and opting for the DIY route.
A stunning jewel toned wedding cake with edible flowers, petals and berries for a rustic autumn wedding
Today we have a mouth-watering guest post from P-J Parker of Emily Harmston Cakes, with a gorgeous autumn inspired wedding cake that features such beautiful rich purple colours. When we first saw these cakes we fell in-love with the use of edible flowers and petals – why not take a look for yourself?
Don’t forget we have a regular feature on wedding cakes called Cake Love, so do check out the link if you are after more wedding cake inspiration.
Over to P-J to tell us more about these stunning creations…
We have just seen the end of a glorious English summer but it brings an abundance of our beautiful berries that rival any array of the fruits that are imported. The colours and choice are breath-taking; it’s almost as if all summer long the sun has become concentrated to give the sumptuous jewel colours inside our blackberries, blueberries, redcurrants, blackcurrants and damsons.
I really wanted to capture the beauty of this season. The three tiered cake I made here incorporates two white chocolate and raspberry cake tiers at the top and bottom with a double layer of blackberry and raspberry cheesecake in the middle. All topped off with fresh edible Dahlias and handcrafted blackcurrants lollipops.
Make your own edible flower wedding favours from flowerpot muffins to floral marshmallows and petal studded chocolates
Today we have a great post from Jan of Maddocks Farm Organics with some great tips on how to create your own wedding favours using edible flowers. There are some truly beautiful ideas that are sure to inspire you to create some fab homemade wedding favours.
Over to Jan to tell us how to create these beauties…
Whilst increasingly popular, wedding favours are yet another expense and can be very pricey if they are not to look cheap and tacky.
An easy way around this is to make your own. Not only do they look much nicer but they also add a personal touch and can be a fraction of the price of commercial alternatives. Here are a few suggestions which are all very straight forward to make so it is job that could be delegate to the future mother-in-law or chief bridesmaid!
These are a sweet idea for a rustic themed garden wedding. I used a classic Mary Berry recipe (you can’t improve on Mary perfection!) but any good quality chocolate cake recipe will do or you could use a rich chocolate mousse if you prefer. The mini silicone flower pots are available from Lakeland and other online retailers.
The choice of edible flower is important if you want the ‘plants’ to hold well. Tagetes and Dianthus are particularly good for this but cornflowers also work if you add them at the last minute. We also used springs of rosemary to add to the foliage.
Marshmallows make a lovely wedding favour and running some edible flower petals through the mix ensures that they are as individual as your wedding.
I have finally come to the end of my TNWC South West Roadtrip. I have travelled hundreds of miles, stayed in numerous homes, B&Bs and hotels, and met over 15 businesses who are all listed on the directory. It has been exhausting but amazing. If you would like to catch up on my travels, just click on TNWC Roadtrip for all the posts.
So yesterday I set of from the north coast of Devon, travelled into the county to Greens of Devon, then up the motorway to Organic Blooms, and across into Wiltshire to Church Farm for my final visit of the trip. I hope you’ve liked following along, and enjoy this, my final post on the (first) TNWC Roadtrip.
Greens of Devon
My first stop of the day was to Greens of Devon and are one of my lovely edible flower businesses. With the resurgence in British, locally grown, seasonal flowers, their edible brothers and sisters are following suit. I’ve personally been interested in edible flowers for a few years now, so it’s really nice to see more couples incorporating them into their weddings.
I must say I hadn’t really heard of Simnel cake until a few years ago, and I certainly haven’t ever tried one. But I do love traditions, and Simnel cake is often eaten over Easter. I particularly love the way this one, created by TNWC business Eat My Flowers, is decorated – both the colours (yellow and purple), the little pile of chocolate eggs, and those beautiful crystallised edible spring flowers.
Sarah who runs Eat My Flowers shared her recipe for this Simnel cake and I thought it would be a nice thing to share with you all. Many of us who life making things, often like making sweet treats, so I thought you wouldn’t mind a recipe. Even if you don’t fancy making a Simnel cake, you could always take inspiration from the way Eat My Flowers decorated it, and use this on an Easter cake of your choice.
According to Sarah from Eat My Flowers, “the cake is made with 11 balls of marzipan icing on top representing the 11 disciples. (Judas is not included.) Traditionally, sugar violets would also be added. Simnel cake is very easy to make and because of the extra layer of marzipan is very moist and keeps well.” Her recipe is from Mary Berry.
I’ve been meaning to share this idea with you for a while, but what could be more perfect than sharing them now – well, apparently it’s supposed to be the start of spring although the snow across the UK suggests otherwise.
These homemade lollipops each hold a pretty edible spring flower, such as these beautiful primroses, and would make lovely wedding favours for an Easter or spring wedding. These ones were made by our lovely TNWC businesses Forage For.
The tiny violas or violets are just the right size to be kept whole in a lollipop, whereas the larger pansies can have an individual petal carefully removed and used instead. You can find a recipe for the edible flower lollipops at Sprinkle Bakes – I particularly love that you don’t need to buy special lollipop moulds, but can in fact use powdered sugar to create your mould! If you’d rather not add another item to your already lengthy ‘to make’ wedding list, then I’d recommend checking out Eat My Flowers who make them with their homegrown edible flowers – you’ll find them in their shop.
Seasonal wedding ideas:
Browse the blog:
Sorry we’re no longer accepting advertising in 2020.