Have you ever been to a wedding or a party that had beautiful flowers on the cake or cupcakes? Or even flowers pressed into cookies? Sometimes they’re too pretty to eat. Have you ever wondered how they do that? Or if you could do it too? Well, you can. Baking with flowers can be daunting. you could be sprinkling petals over frosted cupcakes or infusing shortbread with floral notes. Or even adding roses to a wedding cake. Edible flowers add beauty, whimsy, and a slight touch of flavor that turns ordinary bakes into something extraordinary.
If you’ve ever been curious about using edible flowers in your baking, this guide will walk you through everything you need to know to get started.
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What Are Edible Flowers?
Edible flowers are exactly what they sound like, flowers that are safe (and yummy!) to eat. Some of them offer a mild herbal or peppery taste, while others offer softer floral notes or a sweet finish. Many of them can be grown right in your backyard garden or in containers on your patio.
It’s important to note that not all flowers are edible. In fact, some are toxic, so it’s essential to use only flowers that are known to be safe for consumption and are grown without pesticides or chemicals. Please do your research before picking any ol’ flowers to pop onto a cake.
6 Beginner-Friendly Edible Flowers for Baking
If you’re new to baking with flowers, start with these tried-and-true favorites. They’re beautiful, flavorful, and easy to grow or source.
- Pansies – Mild, slightly grassy, and stunning as a garnish on cookies or cupcakes.
- Violas – Delicate and subtly sweet. Perfect for pressing into sugar cookies.
- Lavender – Strong and floral. Best used in small amounts or infused into syrups and batters.
- Calendula (Pot Marigold) – Mildly peppery. The petals can be used like confetti.
- Chamomile – Apple-like flavor. Lovely in scones, shortbread, or tea cakes. Also good in tea.
- Rose Petals – Fragrant and romantic. Use fresh or dried, but make sure they haven’t been sprayed.
Pro tip: Always double-check the variety of flower before consuming, especially with roses and marigolds.
How to Bake with Edible Flowers
1. Pressed Flowers on Cookies or Cakes
Roll cookie dough, press flower petals gently on top, then bake. The heat sets the flower into the cookie, making it look like art.
2. Infused Sugar or Syrups
Try blending dried lavender or rose petals into sugar, or infusing them in simple syrup to add a slight floral flavor to glazes and frostings.
3. Petal Garnishes for Frosting
Once your baked goods are cooled and frosted, sprinkle fresh petals over the top for a fresh, colorful finish.
4. Shortbread with Mixed Flowers
Add finely chopped edible petals directly into the dough for speckled, fragrant results.
5. Flower Ice Cubes (for Tea or Lemonade)
Freeze whole edible flowers in ice cube trays for the most beautiful drink presentation during garden gatherings.
How to Grow and Harvest Your Own Edible Flowers
- Grow organically: Skip the sprays. Even “natural” bug killers can render a flower inedible.
- Harvest in the morning when flowers are fresh and hydrated.
- Use immediately or store flowers in the fridge between damp paper towels for up to 24 hours.
You don’t need a full garden—many of these grow happily in pots. We keep marigolds in the raised garden bed with our tomatoes. They grow well and keep the pests off the tomatoes.
Favorite Floral Baking Recipe:
Pressed Flower Sugar Cookies
These have become a springtime favorite in our house. Delicate, buttery, and almost too pretty to eat (almost!).
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- Edible flowers (washed and dried)
Instructions:
- Cream the butter and sugar, add vanilla.
- Mix in flour until a dough forms. Chill for 30 minutes.
- Roll out and cut cookies. Press flowers gently into the dough.
- Bake at 350°F for 10–12 minutes. Cool before serving.
Optional: Brush with egg white and sprinkle with sugar before baking to preserve the colors.
A Note on Safety
Only use flowers that are labeled as edible and untreated. If purchasing from a florist or nursery, always ask if they are safe to eat. Better yet, grow your own!
Final Thoughts
Baking with edible flowers is about more than just taste. It’s about slowing down, noticing beauty, and creating something that feels a little magical. Whether you’re decorating cookies with your kids or crafting a garden-inspired cake for a special celebration, edible flowers offer a charming, nature-inspired twist to your baking.
