Flowers in Culinary part 2

Perhaps one of the most interesting cakes I worked on was the bouquet cake. This cake was for a special birthday occasion that would feature chocolate covered helpings that could pulled out alongside a range of roses. Roses are red, but they can also be pink and this is exactly what I exploited when creating a colour scheme for the cake. Cream, reds and pinks were used throughout the cake and the roses created a beautiful compact cake that sat elegantly on its serving plate.

While roses are typically used for garnishing and creating intricate designs for cakes and meals, I find the use of organics herbs and flowers to flavour drinks particularly exciting. There is something refreshing and energizing when adding even just a few strands of mint to a lemonade. It transforms the look and feel. The greens, yellows and clear soda crate a zesty and refreshing beverage to be enjoyed. On multiple occasions at bars, hotels and other restaurants I have noticed that the inclusion of certain flowers and herbs really shake up the whole composition of a drink. I ended up experimenting myself and discovered a whole range of drinks that took advantage of plant based diets.