905 flower centerpieces Recipes

freshly cut fresh edible flower (pansies, violas, violets, marigolds, wallflowers, lobelia, borage flowers and other flowers from fre), mineral water or filtered water, ice cube

water, fresh edible flower (to name a few, rose, pansy, sunflower, basil, honeysuckle, lavender, violets...make sure these are o)

butter, sugar, plain flour, cornflour, icing sugar, pink icing, fresh edible flower

flowers, cold sparkling water, plain flour, a good pinch of salt, a pinch of baking powder, sunflower oil for frying

fresh edible flower , and edible leaves, butter (4 oz) or 120 g margarine (4 oz), milk (1/4 cup), sugar (oz), prinche salt, eggs, flour (6 oz), baking powder, vanilla powder

egg white, beaten, caster sugar, assorted edible flowers, edible flowers : carnations (peppery flavor), daylilies, dianthus (clove-like flavor), hibiscus, hollyhocks, lavender, orange blossoms, rose petals, pansies, violets., if you use the entire blossom make sure to remove the stamens., if you are concerned about the safety of using raw egg whites , you can buy pasteurized egg whites in the dairy section.

egg whites, beaten, superfine sugar, assorted edible flowers

poblano chile, or more to taste, butter, onions, minced, head garlic, minced , or to taste, diced zucchini, fresh corn kernels, diced carrots, tomato puree, water, epazote (found in hispanic markets), cubes chicken bouillon, fresh pumpkin flowers, washed and coarsely chopped, heavy cream, salt and pepper to taste

dried chinese black mushrooms, water, kombu (dried kelp), bonito flakes, eggs, heavy cream, shaoxing wine, dry oloroso sherry, soy sauce, kosher salt, sugar, asian sesame oil, flowering chinese chives , tough bottoms discarded, jumbo lump crabmeat , picked over, asian sesame oil, sugar, kosher salt, shaoxing wine, dry oloroso sherry, white pepper

raw blanched almonds, distilled or tap water, dried jasmine flowers, distilled or tap water, juice of 1 lime, granulated honey, almond elixir, jasmine elixir, ice, soda water

water, piloncillo, chopped , or 1/2 cup (packed) golden brown sugar, jamaica (hibiscus) flowers (about 1 1/2 oz), ice cubes assorted orange , lemon, and lime slices (for garnish)

water, dried hibiscus flowers (about 1 1/2 oz), sugar , or to taste, ice

dried hibiscus flowers, olive oil, onion, thinly sliced, carrots, grated, grated jicama, sugar, ground dried oregano, dried thyme leaves, kosher salt and freshly ground black pepper, ripe plum tomatoes, cored, halved, white onion, chopped, garlic cloves, thinly sliced, canned chipotle chiles in adobo, vegetable oil, dried bay leaves, kosher salt, vegetable oil, corn tortillas, sour cream, sliced purple cabbage, cotija cheese or feta, crumbled

sugar, scant 2 cups corn syrup, water, food color, liquid or paste, blue and white, white vinegar, magic flowers, see recipe for magic flowers (show jq1a03), cake, see recipe for classic genoise (show jq1a03), buttercream, see recipe for basic buttercream (show jq1a03), simple syrup, see recipe for simple syrup (show jq1a03), rolling fondant, see recipe for rolling fondant (show jq1a03), royal icing, see recipe for royal icing (show jq1a03), assemble the centerpiece : you need to first make the glue to stick everything together. place the extra sugar pieces (those are remnants of the sugar that you poured freeform on to the silpat) in the microwave and heat until it begins to bubble. watch carefully to be sure it does not burn., next you need to make the sugar supports to hold the moon vertically and to support the 8-inch sugar circle that will be resting on and in the moon, creating the level stand for the cake. you will need 4 support pieces in serving to build the centerpiece. to make the supports, heat a metal triangle or metal scraper on the burner of the stove. place the heated edge on the 4-inch sugar circle allowing the heat of the metal to cut the 4-inch sugar circle into quarters. use the heated metal scraper to also cut 2 to 2 1/2 inches off 1 of the 2 pointed tips of the moon. you will need to do this on an angle of about 90 degrees, in serving to create a somewhat flat edge. this flat edge will provide a level landing spot for the 8-inch sugar circle that will be the cake stand attachment of the moon., pour some of the melted sugar into the center of the 12-inch circle and glue the moon vertically into place. the end of the moon that you cut off is now the bottom of the moon. hold the moon straight until the sugar sets. glue the first 2 support pieces (these are the pieces that you cut by quartering the smallest sugar circle) at the wide, face of the moon, gluing 1 on either side. these 2 supports should be touching both the face of the moon and the base the moon rests on vertically. these supports will steady the moon in its vertical position on the round sugar base. glue your third support piece on the narrow backside of the moon. this will create a bridge of support in the back, from the moon to the base. in other words it will prevent the moon from rolling backwards. once all 3 supports have hardened you can glue the 8-inch sugar circle to the cut edge of the moon, creating a level cake stand inside the moon. the circle will be sitting on both the cut level area and the inner curve of the moon. additionally, you might find that you need the forth support piece to steady the 8-inch level stand. glue it into place wherever you think more support is required.

bain marie or metal cylindrical containers or bowls, 1 3 inches smaller in diameter than the other, lots of ice cubes, water, fresh flowers like roses , lilies, and some smaller blooms, like delphinium or phlox, twine

flowering chives, peanut oil, oyster sauce, water, cornflour (cornstarch), sugar

pearl onions , root ends trimmed and cut with an x, scallions, white parts only, sugar snap peas, trimmed, fresh peas in pods, shelled (1 cup), pea shoots (preferably flowering), cut into 3-inch lengths, unsalted butter, softened

nonstick vegetable oil spray, flour, baking soda, baking powder, salt, unsweetened cocoa powder, boiling water, sugar, eggs, unsalted butter, room temperature , cut into 1-inch pieces, buttermilk, vanilla extract, unsweetened chocolate, chopped, chilled butter, cut into 1/2-inch cubes, vanilla extract, heavy whipping cream, sugar, edible flowers * (for decoration)