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Adding a floral touch to common ingredients and recipes will help you add some intriguing detail to your party. From cupcakes to pies, to fruit treats and chocolates, here are 8 edible arrangements your guests will surely love: |
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Pineapple Flower Cupcakes |
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A fantastic way to make store-bought cupcakes look fancy. Here's How: 1. For this recipe, use one ripe pineapple, peeled and eyes scooped. 2. Dry with a paper towel and place on a cutting board. Slice thinly into 1/16 inch rounds and wipe dry with a paper towel. 3. Place the pineapple slices on parchment paper and bake in the oven at 225°F for 30 minutes. Turn the slices over and bake for a further 30 to 40 minutes. The pineapples should be very dry. 4.Place the pineapples in a muffin tray and gently press them down. Let the pineapples stand until they appear stiff. Then gently press into the frosting. |
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Strawberry Flower Bouquet |
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Make your own edible bouquet with this simple tutorial. Here's How: 1. To complete this look, it's best to opt for firm strawberries. Place the strawberry on your work surface, leaf side down. Hold the tip of the strawberry with your index finger, keeping it in place. 2. Use a paring knife to complete the look. Place it at the edge of the strawberry as shown in the picture below, cutting down toward the leaf, but not all the way through. Angle your knife away from the strawberry so that the petal angles outwards - as shown in the image. |
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3. Repeat for a total of five times around the base of the strawberry. For the second layer, repeat the process, cutting the petals so that they are positioned between two of the bottom petals. 4. Repeat this process around the strawberry for a total of five times. Once you reach the top, you can either keep repeating the layers until you get to the tip or cut a spiral. To do so, point your knife downwards cutting a spiral at the tip of the strawberry. Then use your knife or finger to spread the spiral apart. It should look like a row of petals leading to the tip of the strawberry. |
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Tomato Tulips |
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Stuff cherry tomatoes with herb cream cheese and shape them to look just like a tulip. Here's How: Ingredients
Directions
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Salted Caramel Apple Tartlets |
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These apples are beautifully carved out to look like mini roses. Here's How: Ingredients: Pastry Dough:
Apple Filling:
Directions: 1. In a large mixing bowl, combine the butter, sugar and salt. Add the egg, vanilla and almond extract and mix well. Then, slowly add the flour and mix until combined. 2. Roll the dough into a ball and place on a sheet of plastic wrap. Flatten the ball into a circle, wrapping it in plastic and placing it in the fridge for 30 minutes until firm. 3. Unwrap the dough and place on a floured surface. Rolling to a thickness of 1/8 inch. Using tart tins as a guide, cut the circles about 1 inch wider than the tins. Press the dough into your tart tin and pass the rolling pin over the top of the tin to trim the extra dough. 4. Preheat the oven to 400°F. Meanwhile, place the pastry tarts in the freezer for 15 minutes. Then, fork holes at the bottom of the tart shells. Place on a baking sheet and bake for 7 to 10 minutes. Reduce the heat to 350°F and bake for a further 5 to 7 minutes, until lightly golden. Remove from the oven and allow to cool. 5. Cut your apples lengthwise, removing the core. Use a thin mandolin to slice the apples, placing them in a microwave-safe bowl. Combine the sugar and the lemon juice, and pour over the apples. Heat in the microwave for 30 seconds, softening the apples. 6. Cover the bottom of your tart shells with 1 to 2 tablespoons of salted caramel and roll your apples. Start with one slice, rolling it into a tight cylinder. Then, continue wrapping the apple slices around each other until the bundle is a quarter-sized in width. Place into the caramel-coated tart, adding more apple layers if need be. Continue until your tart is covered in apples. Heat at 350°F and bake for a further 20 to 25 minutes. 7. Remove, drizzle with remaining salted caramel sauce and serve warm, or at room temperature with ice cream. |
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Sunflower Truffles |
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A creative take on sunflower treats. Here's How: Ingredients
Directions: 1. To prepare the ganache, heat 2/3 cup whipped cream over a low heat. Remove and stir in the chocolate (6 oz) until melted. The ganache is ready to use when it mounds slightly, when dropped from a spoon. 2. Flatten the cupcake liners slightly and separate. Melt the yellow chocolate and fill a piping bag, thinly piping the bottom of the liners, filling in any gaps. Then pipe up the sides to create petals. Let cool until the chocolate has set and peel the liners off. 3. Scoop the truffles out from the ganache mixture using a mini cookie scoop and roll in sprinkles. Then place the truffles into the chocolate flower cups. |
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Zucchini and Carrot Tart |
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This tart looks too pretty to eat! Here's How: Ingredients:
Filling:
Decoration:
Directions: 1. To prepare the tart base, unfold a puff pastry sheet on a tart pan. Place a piece of parchment paper at the center and place some kind of weight on it, such as seeds or dry beans. Bake in a preheated oven at 350°F for 15 to 20 minutes. Then, remove the seeds or dry beans, as well as the parchment paper. Let the pastry cool. 2. To prepare the filling, combine the eggs, ricotta cheese, grated parmesan and nutmeg in a bowl. Add a pinch of salt, the mozzarella in cubes and the fresh oregano. Combine well until smooth. 3. To prepare the roses, slice the zucchini and the carrots length wise using a potato peeler or a mandolin. Place all the slices in a bowl and heat them up in the microwave for 1 minute. The textures should be soft and easy to role and should not break. 4. Spread the cheese mix on top of the tart base. Then, take one long slice of vegetable and roll it tightly. Create a nice rose bud with two to three slices. Then place it at the center of the tart. Create rose buds of different colors and vegetables, placing them one next to the other in a spiral movement. Brush with extra virgin olive oil and bake in a preheated oven at 380°F for 50 minutes. |
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Flower Cupcakes |
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Create roses, zinnias and hydrangeas using butter cream. Here's How: Ingredients:
Directions: 1. Place the egg whites and sugar in a bowl, placing the bowl over a pan of simmering water. Whisk constantly until the sugar has dissolved completely. Then, remove from the burner and whisk completely until high peaks form and the eggs have cooled down - about 5 minutes. Add the butter chunks one piece at a time. Then, add the powdered sugar and the extracts. Beat until combined well. 2. Divide into three bowls, then transfer to a piping bag fitted with a coupler and Wilton tips: #4B, #2D and #104. Use the #2D tip to make the roses, starting in the middle, then in one stroke, wrap the frosting around until the cupcake is covered, Add a mint leaf. 3. To make the zinnias, use the #104 tip. Using an up-and-down motion to create the petals. Fill in the middle using the same motion, then dot with sugar pearls. 4. To make the hydrangea, use the #4B tip. Pipe the frosting onto the cupcakes, starting on the outside edge and lifting up, until the cupcake is covered completely. Sprinkle with with nonpareils. |
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Festive Sunnies |
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These simple sunnies look great and are simple to make (an eat). Here's How: Ingredients:
Directions 1. Before you begin line a baking sheet with parchment paper. Using a pair of scissors, cut the sticks in half. Inserting each one into the center of Rolo candy. 2. Frost the sides of each Rolo with frosting - two with red, two with green and two with yellow. Then, carefully place on the baking sheet, spacing each one evenly apart. 3. Place the chocolate coated sunflower seeds around the bottom of each Rolo pop until you've completed 4 rows and the sides of the Rolo pops are completely covered in sunflower seeds. Let the pops sit for several hours, allowing the frosting to harden slightly. Store in an airtight container. |
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