Food Blog - Best Food Blogs - Gourmet Food Blog THE NIBBLE Blog » TIP OF THE DAY: Rose Petal Recipes For Mother’s Day

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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

TIP OF THE DAY: Rose Petal Recipes For Mother’s Day

  

Use candied rose petals (shown above) or
freeze-dried rose petals as an easy cake
decoration. Photo courtesy Valerie
Confections | Los Angeles.

 

You can bake a stunning Mother’s Day cake without professional cake decorating skills. Do it with flowers!

Just use fresh, candied or freeze-dried rose petals to decorate the sides of the cake. It will be stunning. (Crystallized rose petals are small and crunchy, and not appropriate for this type of decoration.)

You’ll need 2-4 cups of rose petals, depending on the size of the cake (don’t tamp down the petals when measuring them or they’ll bruise).

The only caveat is that you need to use organic rose petals. Flowers sprayed with pesticides should not be eaten.

  • Buy fresh organic roses at your nearest organic florist or food store.
  • Freeze-dried rose petals are ready-to-use and much more affordable. You can purchase them at baking supplies stores and online.
  • Make candied rose petals with the recipe below:
  •  

    Recipe For Candied Rose Petals

    1. Separate 3 eggs; reserve yolks for another purpose.*
    2. Whisk the egg whites in small bowl until white and foamy.
    3. Brush egg whites on both size of rose petals with a pastry brush. Sprinkle with superfine sugar.
    4. Dry on a nonstick rack overnight.

    For more of a rose effect, add a teaspoon of rosewater to the cake batter or frosting.

    More rose petal recipe ideas.

    *Things To Do With 3 Egg Yolks: Pastry cream—used for éclairs—is delicious with fresh fruit; French custard ice cream; baked custard; crème brûlée; from-scratch chocolate pudding. For savory uses, make Béchamel, Bearnaise or Hollandaise sauces; mayonnaise; thicken soups and/or make Greek avgolemono soup.





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