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In April we were featured in a lovely article by Sue Carroll in the Western Morning News.
Forget silver dragees and hundreds and thousands. The latest trend in cake decoration really goes back to Nature. It’s edible flowers. Replace bright icing piped over a sponge with the natural, but equally vivid, colours of garden flowers. How about the deep purple of pansies? Or the primary colours of nasturtiums? The burning orange of marigolds? Jan Billington is a passionate advocate for the joys of looking at and eating some of the prettiest flowers in the garden. She blames her move to Devon in 2002 (dragging her husband and child with her) on “watching too many episodes of Escape to River Cottage.”