Sugared flowers guarantee a statement cake.
Cut the flower heads from pansies and primroses. Using a small paintbrush, paint both sides of the flower head with egg white. Place on greaseproof papers and sprinkle with caster sugar. Leave overnight in a warm place to dry. Attach the edible flowers to the iced cake with a dot of royal icing.
To ensure the flowers are fit for consumption (not affected by pesticides), these should be organic or home-grown. To order edible flowers, visit maddocksfarmorganics.co.uk; from £8 per box (20cm x 20cm x 10cm). Ensure the petals are fully dry before placing them on the cake. An alternative to egg white is gum arabic. To order, visit creamsupplies.co.uk; £7.49 for 100g.
Please be aware that while organic primroses and pansies are edible, certain flowers are poisonous. If choosing a different type of flower, be sure to check that it's edible.
Lemon and poppy-seed cake, £375 (serves 225 canapé-size portions) Pat-A-Cake Pat-A-Cake. Cake stand, £22, Cath Kidston. Crystallised flowers, £12.99 for 20, Eat My Flowers. Pansies, £3.50 per tray of six; primroses, £3.75 per tray of six, Homebase. Paintbrush, £5.80, Cowling & Wilcox. Sugar, £1.20 for 500g; eggs, £1.99 for six, Sainsbury's
As seen in the July/August 2012 issue of Brides