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Blanch and Shock

Free Recipe to Make Edible Flowers + Win One-off Bouquet this Mother’s Day

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Experimental food artists Blanch and Shock have created a free e-guide on how to make edible flowers

What You'll Get

To celebrate Mother’s Day, we’ve teamed up with experimental food artists Blanch and Shock to create a free e-guide showing you how to make your own edible flowers. Just click ‘Buy’ and we’ll send you the guide as a PDF. In addition, you will also be entered into our prize draw to win the Yummy Mummy Bouquet – a floral masterpiece featuring afternoon tea classics transformed into traditional Mother’s Day blooms.

The Yummy Mummy Bouquet is entirely edible, from the Cucumber Sandwich Tulips and Battenberg Hydrangeas, to the Prosecco ‘water’ in the vase. The bouquet took a total of 64 hours to plan, design and construct, with a team of three using 10kg flour, 3kg butter, 5kg sugar and 40 eggs in the process.

Almost half a metre tall (40cm) the bouquet feeds a family of four. Key ingredients include: - Battenberg Hydrangeas - Buttercup Scones with rhubarb jam and cream icing - Tulip Cucumber sandwiches - Cupcake Gerberas - Pea shoot foliage - Prosecco ‘water’ in the vase

If you think your mum would love this Mother’s Day, let us know on Twitter @Groupon_UK using the hashtag #YummyBouquet or drop us a comment on our Facebook page here. You can also check out Blanch and Shock’s website here.

The Fine Print

Recipe e-guide may take several days to be emailed to you. Please ensure you check your spam folder, as well. The prize draw will remain open until 23:59 Monday, 16 March 2015. The winner will be picked the next day. Full T&Cs:

About Blanch and Shock