It was my sister-in-law’s baby shower this past weekend and me being the Martha Stewart wanna-be, I had big plans for this little pumpkin’s celebration. While creating my Pinterest board for the best baby shower ever, I came across a pin of shortbread cookies with wildflowers cooked into them (pretty easy google search if you need a reference). My sister-in-law loves wild flower and she loves sweets. This pin was a win-win, I was going to look like an expert baker, and she was going to have the coolest baby shower cookies. Game on. I ordered edible micro flowers and within two days they were in my kitchen. I got out my trusted shortbread recipe and went to town. I do need to give you a little insight into me - when I have an idea, I jump right in. No need for research, I can look at something and figure out how to re-create it, usually. It appears that I do not have this same capability when it comes to cooking. That’s why Carrie Sullivan is the chef here at the Gathering Table and I’m the taste tester. Regardless, I was determined and on a very short time schedule. I tried several different times to make this work. Different methods of placing the flowers, different cook times, etc. Nothing worked. So i’m sad to say that I just gave you the best build-up to a big fat nada. By the time I realized that it was time to research this project it was time for me to leave for the baby shower (it was in Atlanta). I can honestly say the shortbread turned out perfect, but no flowers were used in making them perfect.
I don’t easily admit defeat and I really wanted to use these beautiful edible flowers for the baby shower. So I came up with the next best option, using the edible flowers as a garnish. They turned out beautiful. The flowers were white, yellow and magenta. They were visually stunning on the light blue-green frosting we used. I could not have been happier. Plus, my sister-in-law loved them and all of the family was impressed. You know, I am starting to pick up skill working at a cooking class!