What's up everyone special episode today? Let me tell you what I'm looking at right now. I just want to paint a picture for you.

So we're still here with B of Flora Kossina and when she came over to take a look at the garden she said I have some

some things for you so immediately it's still near Christmas I'm like oh it's

still Christmas time for me baby I still get some presents and out of a coffee can

she opens up a cake that she is baked and it's a lavender truffle

cake all the way from Houston and this is what we're talking about today we're talking

about baking with edible flowers.

Yesterday we talked about cooking with edible flowers and specifically lavender.

And now we're going to be talking about baking with, and this is just such a really cool area for me because like I said I'm not much of a

chef I can certainly hold my own but I'm certainly not a baker at all and this is an area that

I'm completely out of my element but there's still that tie to gardening that

flower the growing of flowers harvesting and storing them and then using them in some way in the

kitchen because that's why a lot of us grow right we want to actually eat what we grow. And so I figured, why not have

B come on and just really educate us on how she goes ahead and approaches baking with edible

flowers? Yeah, the cake does look good.

I'm really happy that it made it here in one piece.

So baking with edible flowers is just one of my favorite things.

And it's so flexible. you can use so many different flowers

depending on the flavor profile that you'd like some can be just for the

aesthetics like I also gave Kevin a little jar of dried cornflower petals which are absolutely a beautiful blue and those keep their color.

So you can toss those into a cake batter or on top of cookies and through the baking process

they stay nice and crisp and that nice bright blue like a

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