For any of you who have seen me demonstrate at Foodies Festival, or read my Victoria Sponge recipe you will know of my slight mania around crystallised flowers, specifically rose petals. I love roses in all their many forms and crystallising them just adds a whole new dimension to these beautiful blooms.
After every single one of my demos, I was asked the same question; "how do I make the crystallised rose petals?". Well, my dears, I am here to tell you how!
This technique can be used on any edible flower or herb. Mint leaves are especially fantastic crystallised and popped on top of desserts, though I am not sure I would suggest trying it with parsley or coriander, though I am sort of tempted to try sage!
NB: I do use supermarket roses, which are more designed for looking at rather than eating and can have been sprayed with pesticides and insecticides. As I use so few on my cakes I am not worried about this, but if you have any concerns whatsoever, I suggest buying them from a reputable supplier of which there are many online. I would recommend Jan Billington, who you can find here: http://maddocksfarmorganics.co.uk or indeed, you can grow your own!
Anyway, without further ado, here is how to do it...
You will need:
Egg white (1 egg white per 40 rose petals)
Caster sugar (a good few tablespoons)
A clean paintbrush
A baking tray lined with parchment or baking paper
It really is that simple. I really love making these petals, I find the repetitiveness of it quite meditative, plus it can be done whilst watching your favourite film or TV show. Game of Thrones anyone?
As always, if you have any questions or queries please get in touch I would love to hear from you!
It was great to meet so many people and I hope I managed to answer all of your questions, I am always available to answer any queries you may have about baking or a gluten-free diet in general, so please don't hesitate to drop me an email or contact me via the website or any of my social media pages. I want to make baking inclusive to everyone, why else do you think I chose the tagline "Let Them All Eat Cake"!?
I am also so excited to confirm that I will be back at Foodies Festival doing more demonstrations which is truly and honour and a thrill. You can catch me in Newcastle on the 3rd and 4th June. You can book tickets here if you would like to attend. Foodies is such a fun day out, it's family friendly and dogs on short leads are welcome too - great for us as we aren't allowed to turn up now without Butch!
A few people have asked me if they could access my recipes on the website, and eventually I promise I will have a recipe section on the site, but for now, if you don't mind, I will share them here on the blog.
The Victoria Sponge was one of the first recipes I mastered before going gluten free and it was super important to me to ensure I created a gluten free version that was as special as the wheaten version that become my speciality. As a retro girl, the Vicky sponge is incredibly close to my heart as something vintage and also as something that is incredibly versatile, it can be changed up in an instant with various flavours or different toppings, it really is my favourite cake.
So without further ado, here is my recipe for a gloriously glam gluten-free Victoria Sponge
For the cake
200g gluten free self raising flour
225g soft unsalted butter
225g caster sugar
1-2 tsp vanilla extract
2-4 tbsp whole milk (or milk substitute)
For the jam
150g fresh raspberries
1 tsp caster sugar (use more if you like a sweeter jam)
1 tbs fresh orange juice
For the American buttercream
150g soft unsalted butter
300g icing sugar
1 tsp vanilla extract
10 - 40 ml whole milk (or milk substitute)
I hope you have a go at this cake and please do give me your comments! If you have any questions about the recipe, please don't hesitate to ask!
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