Friday, September 2, 2011

Flowers For Dessert

Not unlike a triple kiss on Elimidate, this post is actually only 1/3 of the big picture. The other thirds can be found on Invisible Oranges and Phyte Club. To say it was an honor to be asked to work with Katie and Cosmo, would be the understatement of the century.
My contribution is of course a Goatsnake cupcake. There's a lot to be said about Goatsnake as far as why they're awesome and why they deserve cake. But to avoid an overlap of reading material, I'll let Cosmo tell you all about them.
I will say that a kid I know used to (and probably still does) tune his guitar to Goatsnake 1. And as I'm sure you have already guessed, his band is fucking awesome.

I give you:

Goatsnake: Flowers For Dessert

Makes 12

Metal Constituents:
  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 stick butter, room temperature
  • 1/4 cup sugar
  • 3/4 cup honey
  • 2 eggs
  • 1/2 cup buttermilk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup edible flower petals*

For the Frosting:

  • 2 8oz packages of cream cheese, room temperature
  • 1/2 stick butter, room temperature
  • 4 Tablespoons light brown sugar
  • 4 teaspoons vanilla extract
  • 2 Tablespoons honey
  • green food coloring

Merciless Instructions:
  1. Preheat oven to 350 F. Line a cupcake tin with baking cups, and set aside.
  2. In a large bowl, whisk together flour, baking powder, and salt.
  3. In the bowl of an electric mixer, beat the butter and sugar until light and fluffy.
  4. Add honey, eggs, buttermilk, and vanilla.
  5. Add flour mixture a little at a time, and beat until just combined.
  6. Gently fold in flower petals. *I was able to find at Whole Foods, in the herb section, packages of organic edible flowers from Jacob's Farms. The flowers that were included were pansies, roses, snapdragons, geraniums, lavender, and cornflowers. I separated the petals from the flower heads, and removed anything green that might taste bitter. The bigger petals I coarsely chopped, and the smaller petals I left in tact.
  7. Fill baking cups about 2/3 full.
  8. Bake for 20-22 minutes, or until a toothpick inserted into one of the cakes comes out clean.
  9. To make the frosting: Melt butter and allow to cool for about 10 minutes.
  10. In the bowl of an electric mixer, combine cream cheese, butter, brown sugar, and vanilla.
  11. When the mixture starts to stiffen, stop mixer and add the honey and green food coloring.
  12. Continue to beat until everything is light and fluffy.
  13. Spread onto completely cooled cakes, and decorate with more edible flower petals.
  14. Devouring this flower for dessert.
Here is some footage of Goatsnake playing "Flower of Disease."

Thanks again to Katie and Cosmo for inviting me to be a part of this awesome project!
Coolest kids ever!


Invisible Oranges said...

This looks amazing! I may just find myself shopping for edible flowers sometime. And your cutting board is so cool! Thanks for sharing in this experience.

Kathy Bejma said...

Awwww... Thanks! I have other cutting boards, but I felt this one was the most appropriate.
Hooray for triple posts!!

phyte club katie said...

Yum! These are gorgeous. The frosting looks like maxed out chlorophyll, and I love your description of separating the petals and chopping them up. I had no idea alestromerias were edible. I wish I was there to devour these with you! Thank you for being part of this post -- waaaaayyyyy sweeter, heh heh heh.