Candied Flowers
Edible flowers (pesticide free, organic, nontoxic)
sugar (I probably used ½ cup or so- didn’t really keep track.)
1 egg white
½ tsp water
Beat the egg white with the water. Then brush your flowers with the egg/water mixture. Sprinkle sugar all over the flower. Make sure you cover the flower completely, otherwise you will have problems with them wilting. Place flowers on a wire rack and allow them to completely dry. According to Epicurious, the flowers can be stored in an airtight container for up to one month. I don’t believe this as some of my flowers (the daisies, but not the orchids) were getting a bit wilty after a couple of days. I found the best flower to use was the orchid, but also the individual petals of the carnation were really nice also.
Orange-Blossom Cake with Orange-Blossom Buttercream and Candied Flowers
1 cup (2 sticks) unsalted butter, softened
1 ½ cup sugar
5 eggs
1 grated lemon or orange zest
1 Tbl orange extract
4 teaspoons orange-blossom water
1 ½ tsp baking powder
¼ tsp salt
2 ½ cups flour, sifted
1 cup milk + 3 tsp apple cider vinegar Preheat to 350°F. Grease & flour two 9 inch round cake pans.
Beat butter in a large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in the eggs one at a time, lemon zest, orange extract, and orange-blossom water. Add the baking powder and salt. Beat in the flour and milk/vinegar mixture alternately into the butter/eggs.
Divide batter between the two prepared pans. Bake cake until golden on the edges, firm, and tester inserted into center comes out clean, about 35-40 minutes. Cool cakes on a wire rack.
When cakes are cool, fill the two layers with lemon-lime curd. I really liked Dagmar’s recipe at A Cat in the Kitchen, so that’s what I used. Then use remainder curd to frost sides. For the top of the cake use the following recipe for Orange Blossom Buttercream.
Orange Blossom Buttercream
½ cup (1 stick) butter
½ cup powdered sugar
1 cup (1/2 pint) heavy whipping cream
½ tsp orange blossom water
Then decorate cake with the candied flowers.
22 comments:
Thanks for participating Maria! Preparing the candied flowers looks like a lot of fun, I'm so glad you decided to take a risk and come with these beautiful candied flowers to top a delicious orange blossom cake.
WOW! That looks beautiful. And it sounds delicious. I just love orange blossom essence in sweets. Makes me think of the Arabia.
Maria, this is fantastic. Edible orchids -- what a treat -- what a cake! I debated a cake for SHF using orange flower water, too, but opted out due to time constraints. I'm glad to see you followed through. Quite lovely. Now I want to crunch on one of those crystallized orchids!
A stunning cake! I tried to sugar some flowers but they just went all soggy and limp, yours retained their beauty and colour perfectly!
What a beautiful cake and the flowers are lovely! I love the thought of orange blossom flavored cake and frosting.. yum! Well done!
Hi Maria! Thanks for stopping by over at my blog and leaving your comment! =) Yours looks great too. Love the use of orchids and chrysanthemums.
mmmm the cake looks scrumptious! and your candied flowers are gorgeous...candying is so much fun! i would have loved to send you some cake, but it's long gone haha
Maria
Mentioned your creation on 'Serge the Concierge' today and took the liberty to showcase one of your pictures.
Take care
Serge
'The French Guy from New Jersey'
Blog:
http://www.sergetheconcierge.com
What a stunning cake, I love the candied flowers!
What a wonderful cake! And I'm not just throwing words. I do like these 'heavy' cakes, the more moisture the better.
I have eaten candied rose and now I want to try to make it myself. Maybe combined with little tarts that taste of rose water?Oh:)
This look simply to die for. I love orchids and to pair them with an orange blossom cake is simly divine.
Wow, gorgeous snowy flowers. I am amazed, this is such a must-try.
Hi Maria,
My name is Shannon and I'm the editorial assistant at Foodbuzz.com. I am very impressed with the quality of your posts and to that end, I’d like to invite you to be a part of our newly launched Foodbuzz Featured Publisher program. I would love to send you more details about the program, so if you are interested, please email me at Shannon@foodbuzz.com.
That cake looks delicious. I am sitting here at work salivating!
Cheers!
Shannon Eliot
Editorial Assistant, Foodbuzz.com
shannon@foodbuzz.com
Very Very visually appealing…great presentation
this looks incredibly delicious. i love your blog!
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Nice picture…it looks very delicious
I love the recipe, make for a coffee with my sisters and were surprised with flowers, had never seen anything like this .. all flattering me .. thanks for sharing it with us!
What a beautiful cake and the flowers are lovely!
Wow,what wonderfull cake , well dones
Greeting from Belgium
Best regard from Belgium
We always want to cook the best and the healthiest recipe that we can find from the internet. As a mother, I always want that and in able to keep up with those needs, I need to be focused and be creative. I always have Gourmandia on my side to give me the appropriate recipes for the day and for me not to reiterate the recipe that I did the other day! It’s just so innovative!
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