Baking with Flowers

By Lauren Lulu Taylor

Adding flowers to your bakes is one of the easiest and most beautiful ways to make a simple cake look like you tried harder than you did.

Flowers do two things extremely well. They make things look better and they make simple bakes feel elevated.

Small effort. Big results.

There are two main ways to use flowers in baking: to add beauty and to add flavour.

To Add Beauty

Fresh flowers give the most impact. In New Zealand, these might be nasturtiums, rose petals, pansies, violas, marigolds, daisies, borage, or cornflowers. Even flowering herbs like mint, rosemary, and lavender work well. Many people keep a small pot of these nearby, just for this.

It’s important you only use flowers that are edible and free from sprays. Make sure you know exactly what you are picking or buying - some plants are poisonous or can trigger allergies. 

If you’re picking your own, treat them like delicate herbs. Pick them in the morning if you can. Keep them cool, dry, and undisturbed. Stored gently between paper towels in the fridge, most will last a couple of days. Take them out just before using so they don’t wilt.

Pressed flowers are an easy next step. A quick press between baking paper under a book is often enough. They work especially well on cookies or iced cakes, either baked in or placed on top just before serving.

If you do nothing else, keep dried flowers in your pantry. They are the easiest, most reliable way to start. A small pinch scattered over icing, cream, or chocolate is often all you need.

For those wanting to go a little further, candied flowers are quietly impressive. A light brush of egg white, a dusting of sugar, and a little patience are enough to create something delicate and crisp.

To Add Flavour 

Some flowers carry flavour naturally. Rose is soft and fragrant, best with raspberry or pistachio. Lavender works well with citrus and cream, but needs restraint. Hibiscus is tart and almost berry-like. Orange blossom is one of the best floral flavours for baking, especially with almonds. The easiest way to think about it is this. Infuse for flavour. Scatter for beauty.

You don’t need to change what you already bake. Just start adding a little floral note here and there.

One of the easiest ways is with rose water or orange blossom water, both found in Middle Eastern stores. Use sparingly, just a few drops. 

Dried petals are just as versatile. Infuse them into cream or milk, steep them into a simple syrup, or rub them into sugar to make lavender or lilac sugar. A spoon of rose jam between cake layers works beautifully, too.

If you’re unsure where to begin, keep it simple.
A plain cake. Add a little rose water and lemon zest to your batter, bake as usual, and finish with dried rose petals, maybe a few chopped pistachios. 

Baking with flowers isn’t about learning something new. It’s about having fun playing with colour, texture, and fragrance.

Ready to start baking with flowers but not ready to make your own? Lulu’s company, Secret Kiwi Kitchen, has some beautiful options to purchase. Current GBs can find a 20% off code in the BMS under National Notices.

Photos courtesy of Lauren Lulu Taylor