Edible Flowers That delightfully Elevate Pastries & Desserts

Flowers have long had a place in the kitchen, not just the garden. This guide explores 15 varieties of edible flowers used to enhance pastries and desserts.

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The use of edible flowers in desserts is not new, but their presence on modern tables has taken on a fresh visibility. Bakers, pastry chefs and home cooks have long used them to add colour, aroma and subtle flavour. In parts of Europe, crystallised violets and rose petals have decorated cakes since the 19th century, while Middle Eastern sweets often carry the fragrance of orange blossom and rosewater. Today, edible flowers are as likely to appear on a plated fine dining dessert as they are on a home-baked tart, valued both for their visual effect and their contribution to taste. Their application varies by cuisine, tradition and creativity, and they continue to be a versatile tool in contemporary baking.

Roses

Roses remain one of the most recognisable edible flowers, often used to infuse creams, syrups and jellies. The petals can be candied to decorate petits fours or layered on cakes. They are also steeped in sugar solutions or distilled into rosewater, a common ingredient in pastries from baklava to Turkish delight.

Violets

Violets, particularly the Parma variety, have a history in European confectionery. Candied violets have adorned cakes, biscuits and chocolates for centuries. Their delicate flavour also lends itself to syrups that can be brushed onto sponge or mixed into icings.