This didn’t quite work — I wanted to try making a forsythia and pandan cake. Made forsythia tea, subbed in a cup of it for a cup of water in the cake mix. (I also added an extra egg and subbed in melted butter for the oil in the cake mix.) But I don’t think I can really taste any difference; I’m not sure forsythia is strong enough to overcome a yellow box cake.
AND I added pandan powder to make some of the batter green; I got a two-color cake effect when I cut into the baked cake, but I honestly couldn’t taste the pandan either. (Pandan has sort of a grassy-coconut flavor.) Pandan extract next time, I think — pandan powder has failed me.
But it’s still pretty, so that’s something, and the kids thought it was delicious. They’re not so picky about cake, though.
Harvest blossoms, pour boiling water over, let sit overnight to cool completely, strain.
Once you have the flower tea, you can boil with sugar to make a simple syrup for drinks and desserts, or add honey to make forsythia honey, use pectin, lemon juice, and sugar to make forsythia jelly, etc. and so on.
Galloping herd of sparkly unicorns for your Saturday night….
So, I don’t think I’ll be working with edible paper again anytime soon — it makes a dramatic effect, but it just bugs me that the paper doesn’t taste of anything. Taste = paramount!
Also, to make these look finished, you really should pipe icing around the edge, and I have slightly shaky hands, so my icing skills are never going to be professional level. Hopefully my Patreon peeps won’t mind if these are slightly wonky.
Edible flower paper circles found on Etsy.
(For the Earth tiers, you’ll be getting either a Holi cookie or a spring flower cookie — they’re both hibiscus & vanilla cookies with royal icing, so same flavors, just very different appearance!)