Pressed flower cake recipe | Australian Women’s Weekly Food
Test Kitchen tip
We used cake turntable which turns in either direction for easy icing, combing and levelling. The decorated cake can be stored in the refrigerator for up to 4 days.
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Ensure the flowers you choose are unsprayed non-toxic flowers. We used 20 assorted violas, 20 assorted pansies, 20 small pink daisies, 20 geraniums, 15 nasturtiums, 10 lavender stalks.
Place flowers face side down on a piece of copy paper to ensure the petals are lying flat on the sheet then cover with a second sheet of paper and transfer to the pages of a large book. After all the flowers have been carefully placed, weigh down the book with several books or a heavy weight to ensure the flowers are evenly pressed. Depending on the thickness of the petals they will need 1-2 weeks to fully dry out. For best colour use the freshest flowers.
Even though the flowers are edible and non-toxic varieties, remove before eating, if desired.