I figured if I couldn’t use real flowers, I could at least create them out of food.
In the process of making these cakes, I also tried out a new few cheese ball recipes, which I’ve shared in the tutorial. The recipe I used for the daisy cake has some apricot/peach preserves in it which gives it a nice peach color. The daisies pop against the soft color of the cheese ball. It wasn’t my favorite of the three recipes, but I do like how it looks. If you are a big fan of Camembert cheese, you’ll probably love it. I prefer the Roasted Garlic Parmesan Cheese Ball, myself.
Camembert Cheese Ball (recipe adapted from Midwest Living)
2 – 8 ounce packages cream cheese
8 ounces Camembert Cheese, rind removed
4 ounces Swiss Cheese, shredded (1 cup)
4 ounces aged Asiago Cheese, shredded (1 cup)
2 tablespoons butter
1/4 cup white wine
1/4 cup apricot/peach preserves
1/4 teaspoon salt
1 teaspoon olive oil
2/3 cup blanched and slivered almonds
2 – 8 ounce blocks of cream cheese, softened
3/4 cup freshly grated Parmigiano-Reggiano Cheese (or freshly grated Parmesan)
pinch of salt
optional: pinch of white pepper (don’t use black)
You could have the daisies cascading down the cake or just circle each cake layer with the daisies, like I did.
Items used to create this project that are available on Amazon.com (commission earned for sales)