Keeping an open mind about the botanicals that belong on a cake isn’t just stylish—it’s also a practical way to shift one’s baking style with the seasons and work with the materials at hand.
as @saltedrye on Instagram, sees a connection between this shift in cake decorating and a more inclusive baking community.
Books likeprovide tips on growing your own safe-to-eat flowers to use for cooking and decorating. Pickowicz likes to forage cherry blossoms and magnolias during the spring. Sunga likes to keep an eye out for edible plants like miner’s lettuce or marigold on hikes, and has taken to asking neighbors for the occasional fig leaf or stray lemon.
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