Edible flowers for pressing.
(40 stems/flowers to the box)
The pressed flower cake is one of the most popular wedding and celebration cakes of the year. It was invented several years back by the super talented and utterly lovely London baker Sammi-Jo Gascoyne Blushing Cook. All the cakes shown here are her amazing work. It has caused inspiration around the world particular in the United States which has very much claimed this style as its own. Do tag her if you are inspired.
Here at Maddocks Farm Organics we have been growing the organic edible flowers and leaves that Sammi-Jo uses for years and if you are looking for a baker for your pressed flower cake then the expert is definitely worth vising. HERE
If you want to have a go yourself then this is the selection for you. It comprises a mixture of fresh flowers and leaves that will press well and create this beautiful effect. We advise on one box per tier of the cake for small cake tiers and possibly two per tier if it is a 10 inch or above. Pressing is not an exact science so take into account the fact that there might be breakages.
We do not press them for you and do not offer advice on how to press your flowers . It is a lovely creating and personal process. There are various methods for pressing flowers (have a google) but the thing you need to be most aware of is the fact that these flowers when pressed are going to come into contact with your cake. ie with food. Please therefore ensure that you take this into account and don't just bung them into a an ancient encyclopedia with decades of dust and mold. Make sure the pressed flowers are completely dried in the pressing process and discard any that have not dried well or are showing any signs of decay. They will store very well in a clean, air and light tight container which means you can extend the seasons and have lovely Summer Blooms in the depth of winter.