Monterey Bay Greenhouse Growers Open House 2014
“Think about it, Charles. You like it here? Yes. And you want to live here all your life?”
East of Eden, John Steinbeck
Inspiration
A greenhouse filled with vibrant gerberas made a spectacular setting for the 2014 Field to Vase Dinner at Kitayama Brothers Farms. With a table overflowing with flowers arranged by Christina Stembel, founder of Farmgirl Flowers and a fabulous dinner by Original Sin Desserts and Catering the 5th annual Monterey Bay Greenhouse Growers Open House began. Flowers and food were locally sourced reminding us that supporting our farmers and growers means a fresher product that also supports the local economy. As Chef Tanya DeCell described each dish we were filled with gratitude knowing that the Monterey Bay of central California shines as a producer of fresh produce and flowers. We spent Saturday touring the Greenhouses and came home with a dwarf Meyer lemon tree, two blueberry bushes, fresh produce, edible flowers and freshly cut roses. Filled with food and flowers this was my kind of weekend.
Essentials
Why use sprinkles to make a summer cake when edible flowers are so beautiful? When Cooking with Flowers was published I planned to make the beautiful Flowerfetti Cake on the dust jacket. With flower petals in the batter, frosting and as decoration the cake was a perfect fit for the Monterey Bay Greenhouse Growers Open House. The recipe makes a huge three layer cake using nine eggs and a cup and a half of butter. It also includes a massive amount of yogurt yielding a cake similar in texture and heft to a classic pound cake. The only change I made to the recipe was to use marigold sugar in place of the granulated sugar. Marigold sugar is simply granulated sugar whizzed in the food processor together with marigold petals. The sugar turns a sunny saffron orange that faintly smells and tastes of marigolds. To make the mini cakes I baked the batter in a half sheet pan lined with lightly buttered parchment paper for twenty minutes. There was enough batter left over to make four large cupcakes. I did encounter an issue with the frosting recipe. The cake recipe called for “8 cups (1 batch)” of Flower Frosting whereas the recipe referenced in the book only makes 3 cups. With only one block of cream cheese, I improvised and used an equal amount of butter and more powdered sugar, adding half and half until I reached the desired spreading consistency.
Reminiscent of the scent of flowers in a garden in bloom the floral flavor of the Flowerfetti Cake is very subtle. I used roses and marigolds but any edible flowers would make a splendid cake. Flowers used in cooking should be organically grown without any substances that are toxic to humans. If there is any doubt, use the flowers to fill a vase instead of a cake. I thought if I made the recipe again I would use a different cake recipe, one with a lighter texture and expansive loft. A place where the flower petals could find little hiding places deep within the crumb. But now I understand the buttery, moist cake cradles the petals and keeps them from drying and losing their subtle flavor. Use the best quality butter, from grass fed cows. The cake will taste much richer and it is a healthier than mass produced butter.
Beautiful cakes! The frosting looks so delicious! Love that you used edible flowers to decorate the cakes instead of the sprinkles!
Thank you for the wonderful comment Julia!
This cake is stunning!
Such a delightful comment! Thank you Jessica!
What a lovely cake! So pretty and feminine, and I absolutely adore little cakes 🙂
The flower show sounds wonderful too,
Thank you for the gracious comment Joyti!
Deb, the beauty of your food is matched only by your flower photography 🙂 These cakes look wonderful!
Such a lovely comment! thank you Viviane!
What gorgeous cakes! The color from the marigold sugar is so pretty, and I love the flower petals in the frosting too. I wish I could find a good, locally-made butter. We need more local dairy down here!
Thank you Lisa! Using the best quality ingredients we can find and afford makes time spent in the kitchen so much better!
Monterey Bay is SUCH an awesome place to go to learn about abundant California produce and plants–this is an amazing celebration of that vibe. Makes me miss good ol’ Monterey 🙂 beautiful baking and summertime photos!
Thank you for the gracious comment Ala! We are truly blessed to live here.
So, so pretty Deb. I have never baked with fresh flowers. Something I must attempt soon. Were you fond of the flavor of marigolds?
Thank you Mary! The marigold petals are mild tasting and rather mellow.
Your photos are gorgeous Deb, and I bet that cake was good. It actually looks far too pretty to be eaten! I always really do admire your choice of recipes, and this post made me smile. Beautiful!
Thank you for the scrumptious comment Cathy!
I was hooked with the name, and the colors did me in. What a gorgeous and sumptuous cake!
Thank you for the gracious comment Lynda!
Deb, this post took my breath away. It is absolutely stunning and beautiful. You are such a talented writer and photographer . Thank you for all the work and effort you put into your posts, so that we all get to enjoy it.
Such a lovely comment Gerlinde! Thank you so very much, I appreciate your kindness!
These are delightful! Photos are stunning! Flavours, divine! LOVE!
Thank you for the luscious comment Jacquee, much appreciated!
This post — and your cake! — is a feast for the eyes. So clever, Deb, and so beautiful!
Such a sweet comment! Thank you for sending sunshine my way Carol!
What gorgeous little cakes, Deb! They look so summery and would be just perfect for a shower or tea!
Such a great idea! Thank you for the lovely comment Laura!
Deb: This is one of the most beautiful cakes that I have ever seen… I love the fact they are petit and also they are very aromatic. I will have to try the marigold sugar.
Thank you for the scrumptious comment Denise! You have brightened my Monday morning!