We all love a good bloom. And quite frankly, as we all know, weddings are full of them. But we think there’s room for more, and as a result are a little taken with edible flowers of late. We want to see them on the menu.
Whether you’re freezing them into ice cubes (a hot tip: boiling water makes them clearer so the flowers show), adding them to cocktails, entombing them into lollipops, decorating sweets with them, or giving them the tempura treatment, there sure is a bunch of ways to up the flower quota on the day of your nuptials.
CREDITS Cocktails Martha Stewart // Ice cubes Pinterest // Ice pops Sweet Addictions // Ice cubes Kasia Sykus // Icey poles Family Fresh Cooking // Tempura flowers Three to One // Champagne Amy and Stuart Photography // Mason jars KT Merry // Shortbread Stone Gable // Cakes Green Kitchen Stories and Shitake Blog // Lollipops Pinterest