I have often shared with you how I could live forever in a garden filled with flowers. Despite my allergies towards these often breath-taking beauties, I absolutely adore flowers. When I got married, my bouquet was simple: an elegant bunch of purple calle lilies, my favorite bud. Since then, I’ve added hydrangeas, camelias and my latest, peonies to my list of favorites. Of course, I also cherish orchids, dahlias, hyacinths, tulips and the ranunculus. Quite honestly, I can’t choose which one is my favorite anymore.
When I am out and about with family (with camera in tow), you find me snapping away not only at my children, but also at the blooms that I find along the way. I don’t know what I’m going to do with the thousands of flower pictures I have amassed in my collection. I’ve shared some with you in the past. Perhaps I will start posting random pictures on blog?
Why all this talk about flowers?
Did you know that many flowers are edible? I won’t list them all, but one very common flower that is edible is the rose. The main factor to consider once you know that a flower is edible, you need to make sure that it is organic with no pesticides used on it.
I had found dried roses in my middle-eastern market, as well as a Vietnamese market. But the dried flowers have a different texture that didn’t soften, even when baked in the cake. So I chose to use fresh roses instead. I found edible flowers in one of my big-chain grocery stores, in those plastic boxes where they sell fresh herbs, but I wanted roses.
To find these roses, organic pesticide-free roses, I hit closer to home: my neighbor’s yard! My neighbor was gracious enough to let me raid her garden and snip away at the blooms that caught my fancy.
Persians love to use rose water in our desserts. So this white cake uses both rose petals and rose water, baked in the cake itself and also in the white fluffy frosting. The cake is an experiment I have been working on, and for this post, I baked it using small 6×2-inch round pans, making a cute 3-layer cake.
The texture of the cake is moist, floral and dense, and the frosting is lightly sweetened using a combination of cream cheese and whipped cream. This is the third time I have made this cake, where the first two were in a bundt pan. All of my guests loved the dense texture of the cake, because it was so moist and full of flavor. But, I think I will continue to tweak the recipe, as I am a perfectionist. I have posted the recipe here for you to try and taste for yourself.
Remember, you can choose to eat, or not eat, the rose petals on the cake. I am happy to report, that everyone who had consumed the cake with the petals are still smiling and standing tall!
Have you ever added flowers to your meal? What did you think?
CONTEST NOTE: Don’t forget, I have a contest to win some free Persian Saffron. Learn more here!