Contributing editor Jason Schreiber made this herb-adorned cake, which features pea shoots, fennel and cilantro blossoms, bachelor's buttons, sweet alyssums, oregano, and micro marigolds. Swiss meringue buttercream's tacky texture kept the edible flowers (buy your own at gourmetsweetbotanicals.com) in place.
Looking forward to spring flowers? How about sipping cool, refreshing beverages in the outdoors? Try these creative twists for your ice cube trays - capturing the beauties of spring through frozen berries, flowers, and herbs right in your drinks. Learn how to make them here!