With the new series of the ‘Great British Bake Off’ well on the way, I am sure many of you have had the baking surge. In the series, 12 amateur home bakers take on the baking challenges inside the tent such as the signature, technical and show stopper challenge to become the best amateur star baker. I can imagine viewers at home are for sure putting their aprons on and becoming inspired to do some baking of their own… I certainly am! Perhaps you may enjoy baking the traditional shortbread or a Victoria sponge but have you ever thought about using beautiful flowers in your bakes? Have a read below to find three delicious recipes bringing blooms into your baking. Then perhaps you and your family and friends can have a ‘Great British Bake Off’ of your own! Of course, I encourage you to try these recipes and other recipes that incorporate flowers. However, I must warn you before using flowers in your bakes please make sure that there are no herbicides, fungicides, pesticides or poisons on the flowers and makes sure they are edible. Perhaps you would be better ordering your flowers for baking online, to avoid any risk and it is easy of course. Violets, nasturtiums, pansies, jasmine, rose, orange blossom, lavender, camomile and hibiscus are the well known edible flowers.
Baking with Blooms
- Violet Cupcakes (Create 18), to bake these delicious cup cakes you will need…
Cupcakes- 375g of flour,1.25 tsp. of baking powder, 1 tbsp. of salt, 225g of unsalted butter, 2.25 cups of sugar, 1 tsp. of pure vanilla extract, 2 large egg whites,1 cup of coconut milk.
Topping- violet buttercream (0.25 cup of water, 0.50 cup of sugar, 1 tbsp. violet syrup, ½ cup of flowers and 1 cup of unsalted butter), coconut flakes, crystalised violets (2 cups of granulated sugar, 1 large egg white and small flowers).
- To be completed the night before- Line a baking tray with grease-proof paper and place the sugar into a food processor to create a powdery texture. Using a brush cover each flower with egg white and coat with sugar, removing any excess. Let them dry for at least 10 hours.
- In preparation preheat your oven to 180 C and measure your ingredients. Place your cupcake cases into your tray to create 18 cupcakes at a reasonable size.
- Take your flour, baking powder and salt and whisk into a bowl to a good texture. In a separate bowl cream your butter and sugar using a Kitchen Aid or a mixer on a medium speed until a light texture. Once your mixture has reached this texture combine your vanilla extract.
- Take your egg whites beat them, one at a time, to combine into the butter and sugar mixture to create your cake batter. Then combine your flour mixture and coconut milk and mix all of your ingredients together. Divide the mixture between the cupcake cases evenly and bake for approximately 25 minutes depending on your oven. Place a skewer into the center of the cupcakes after 25 minutes and if it comes out clean the mixture is cooked. Remove the cupcakes from the tray and place on a cooling rack.
- To create the topping of the cupcakes, bring water and a ¼ of the cup of sugar to boil while putting the egg whites into a separate bowl. Beat the egg whites with a whisk until the mixture becomes a light texture. Beat in the remainder of the sugar and reduce the speed, before adding in the sugar and water mixture when it has reached 240 degrees F. Beat the mixture on a high speed until reaching room temperature. Add the violet syrup and beat in the butter gradually. Beat the buttercream and place in the fridge.
- Pipe the buttercream onto the cooled cupcakes and place the flowers and crystalised violets onto the topping of the cupcakes. Perfect!
(Inspired by Delish Recipes)
- Cherry, Rose and Pistachio Pavlova, to create this mouth watering pavlova you will need…
Meringue- 5 egg whites, 250g white sugar,1 tsp. white wine vinegar,1 tsp. cornflour.
Topping- 200ml double cream, 150 ml coconut yogurt, 2 tsp. rose water, 250g cherries, 100g shelled pistachios, edible rose petals.
- In preparation prepare your ingredients to the required measurements and heat your oven to 140 C. Line your baking tray with grease-proof paper.
- Put your egg whites and a pinch of salt into a bowl and beat until soft peaks are created and add the sugar into the mixture while continuing to whisk. Continue to whisk and add the vinegar and corn flour till the mixture is fully combined together. Spread the meringue mixture onto your baking tray and bake for 1 hour and 20 minutes depending on your oven and leave to cool. Or if you prefer make mini pavlovas by dividing your mixture into smaller amounts on the baking tray and bake for a shorter amount of time!
- Whip your cream and add the rose water and coconut yogurt. Spread your cream mixture and decorate with cherries, pistachios and the rose petals. Delicious!
(Inspired by BBC Good Food Recipe)
- Jasmine and Orange Cupcakes, you will need…
Cupcakes- 80ml of milk, 2 jasmine teabags, 110g of unsalted butter, 150g of caster sugar, 2 large eggs,200g of self-raising flower, 1 orange (zest).
Topping- 200 ml cream, 12 slices of orange.
- Firstly put your milk into a pan and open the contents of the teabag into the milk. Gently heat on the hob until it brings the milk into boil. Once your milk reaches boiling point, place the lid over the pan and leave to simmer for 20 minutes. After your milk has simmered strain the milk into a jug and reserve the tea leaves. If the milk is not 80 ml top it up until it reaches this point.
- Heat your oven to 180 C and place your cupcake cases into a tray to create 12 cupcakes at a reasonable size.
- Place your butter and sugar into a bowl and beat until the mixture is light. Once your mixture reaches this consistency beat in the egg to the mixture. Then beat in the flour, milk and tea leaves to the mixture and slowly stir in the orange zest.
- Divide the mixture between the cupcake cases and bake for 20- 25 minutes. After the required time, place a skewer into the center of the cupcakes to test if they are cooked.
- Place your cupcakes onto a cooling rack and leave to cool.
- Whisk your cream until it is a thick consistency and spoon into piping bags to decorate each cupcake. For decoration, place the orange slices onto the cream.
(Inspired by Fine Dining Lovers Recipe)