Wedding Cake + Flowers

Fresh, Edible, Dried. Flower wedding cake by Janelle Loiselle

We recently had a request for a wedding cake that looked like it grew in the garden and pastry chef Janelle Loiselle created this beauty. This one-of-a- kind white wedding cake was filled with whipped cream and strawberries. The buttercream frosting had just a touch of elderflower syrup completing the flower garden motif. The cake was covered in fresh & dried flowers. We love edible flowers and wedding cakes are just one way we love to showcase the glory of a summer garden. You will also find us using edible flowers in vinegars, syrups, cookies and as decorations on just about everything. We love the combination of our seasonal local menu creations and the beauty of fresh flowers.

One of our favorite edible flowers is the nasturtium, native to South and Central America. We use the nasturtium blossoms as well as leaves in salads and soups, pastas and vinegars. Nasturtiums have been eaten throughout history for their health benefits. The leaves of the nasturtium plant have a mildly spicy flavor. The blooms fall into the category of edible flower along with other examples like violet and viola flowers. The flavor profile is dominated by a spiciness that is similar to the heat that you get from mustard, radish, and watercress. The blooms have a milder flavor than the leaves. The flower buds are edible as well. Nasturtium buds and seed pods can be pickled and used as substitutes for capers.

photo by Susan Adler www.susanadler.com