FLOWER AND CREAM RECIPES

Steps:

• Separate 4 cups of edible flower blossoms from their stems, carefully removing any green parts.
• Pour 4 cups boiling water over the top of the flower blossoms and allow the tea to infuse for about 10 minutes.
• Strain the floral tea into a saucepan or jam pot. Add the lemon juice, which will help bring out the best color in the jelly, but it's also required to balance the sugar in the recipe and help the pectin set. Beyond that, it adds acidity to help preserve the jelly, so don't skip the lemon!
• Bring the mixture to a boil and add the powdered pectin, stirring to dissolve. Allow the mixture to boil for 1 minute before adding sugar. (Note: Do not add the sugar at the same time as the pectin, or before the pectin, or the jell will not set.)
• Add the sugar, stirring to dissolve (See notes on quantity). Bring the mixture back to a full boil for 1 minute before ladling into jelly jars leaving 1/4 inch headspace.
• If canning, process in a water bath canner for 10 minutes. Otherwise, allow the jars to cool completely on the counter before storing in the refrigerator (for up to a month) or the freezer for up to 6 months.

Steps:

• In a large bowl, use an electric hand mixer to cream butter until smooth, but not airy. Add milk, vanilla and salt and mix to incorporate.
• Sift powdered sugar over the butter mixture. Mix until incorporated and smooth. Do not overmix, to avoid air pockets in your frosting.
• Divide the frosting and add gel food coloring as desired.
• Use a piping bag fitted with desired tip to pipe flowers onto parchment paper. Freeze the flowers for at least 20 minutes.
• Use a knife to lift frozen flowers from parchment and onto a frosted cake. Arrange as desired.
• Enjoy!