This week, I got invited to Sainsbury’s launch of edible flowers. It was a lovely evening with lots of cake, canapés and cocktails. While GGBO’s Chetna Makan showed us how to decorate a show stopping wedding cake with beautiful edible flowers.
Edible flowers were launched last Friday in 120 UK Sainsbury’s stores, and some of these stores are already sold out! Cooking and garnishing food with edible flowers is becoming a trend, I know that many of London’s Michelin Star and regular restaurants use edible flowers to decorate their food and drink.
Every once in a while, a new recipe pops up in front me on the internet where they decorate the food with flowers, but it seems some people decorate the food with any pretty flowers without realising that some of them might be toxic. It is very important to remember that not every flower is edible. I mean you can’t just throw any pretty flower in your drink and food, and assume that it won’t get you sick.
So now edible flower blossoms are available at Sainsbury’s and are sold for only £3 per punnet. These edible flowers are produced in the UK, and come in a few different colours. You can add them to your fancy cocktails, decorate cakes, salads, tarts, or anything that you can think of! They are extremely photogenic and will always put a smile on your guests’ faces. They come in different varieties such as tagete marigold, monkey flowers, viola and dianthus. And they can be found at the fresh herbs aisle, so you can’t miss them!
At the event, we also got the chance to try and decorate our own cakes with buttercream, and edible flowers of course. And try different dishes prepared by Chetna Makan to show the versatility of edible flowers, such as a courgette tart and watermelon gazpacho.
This post is sponsored by Sainsbury’s. Thank you for supporting the brands that make Little Sunny Kitchen happen. All opinions are my own.