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Amy Ho, founder of the popular blog Constellation Inspiration, shows that florals aren't just for garnishing; they add incredible depth to your desserts.
Learn to make ingredients like candied rose petals, elderflower syrup, crushed violets and whole blossoms to bring out the best flavor for cakes, cookies, candies and more. Using fresh and dried flowers, readers will create unique combinations that will be sure to stand out at any party or gathering.
Delicate florals create big and unique flavor with recipes like Jasmine Flower and Honey Eclairs, Rose Pistachio Ice Cream Sandwiches, Chamomile Brown Butter Peach Cake and Lavender Mocha Cookies.
There are also tutorials on how to decorate your desserts, adding simple botanical elements that reflect the flavour. For example, when making lilac cupcakes, Amy teaches you easy techniques to recreate lilac flowers in buttercream.
This fantastic book takes your garden flowers to a whole new level with sixty recipes that are delightfully photographed.
What people are saying about this book
“Amy Ho has created an inspiring collection of ingenious and beautiful ways to work flowers into every bit of our baking, so we can enjoy the fragrance and flavor of our favorite ephemeral blooms just a little bit longer and in new and exciting ways (hello Chocolate Lilac Cake!). She covers everything, from infusing the flavors of flowers into cakes, cookies, and creams, to piping floral decorations, candying fresh flowers, and of course, decorating with fresh flowers. Amy’s obvious talents are on full display here, and I’m so excited that she decided to share her lovely ideas with all of us.”
Susan Spungen, Cookbook Author of Open Kitchen and Food Stylist
See our other cookbooks using flowers here.
Paperback | 192 pages
229 x 203 x 12mm