Secrets: Answered

Oven heat fades their colour, so add our edible flowers as a finishing touch. Sprinkle over frosting, whipped cream, or a latte while everything is still fresh.

Melt the butter and let it cook until the milk solids turn golden and smell nutty, then cool slightly before mixing in. It adds a warm, toffee-like depth that takes blondies and cookies from good to unforgettable.

Chill the dough for an hour (or overnight) before baking. Cold dough spreads less, so you get thicker cookies with crisp edges, a chewy centre and a deeper, toffee-ish flavour.

A whisper — floral and delicate. These are for looks first, flavour second. Infuse, crush or finely chop them if you want more of their character to come through.

The moment they come out of the oven, scatter a little flaky sea salt over the top. The contrast makes the chocolate taste even richer and more grown-up.

Cold, finely grated butter melts in the oven rather than in the bowl, leaving tiny pockets of steam that lift the dough into flaky layers. Freeze the butter for 15 minutes, grate it in, and stir just until combined.

Best within 12 months. Reseal the pouch and store somewhere cool and dark, away from steam and direct sun, and they'll hold their colour beautifully.

The blondies should cool down before you try and slice them. We know it's hard!

Crush a few petals into softened butter or icing sugar for a naturally speckled, floral frosting — beautiful colour and aroma, no artificial dyes needed.

Twisting the cutter seals the edges and stops your scones rising evenly. Press straight down, lift straight up, and you'll get a taller, prouder rise every time.

Give the batter a 5-minute rest before you start cooking. It lets the flour fully hydrate and the raising agents get going, so your pancakes cook up taller and fluffier.

The bubbles in sparkling (soda) water add a little extra aeration to your scone dough, for a lighter, taller rise. Use it cold, straight from the bottle, and handle the dough as little as possible.

Before it goes in the oven, drop the filled tin firmly on the bench a couple of times. It releases big air pockets so your cake bakes level, with a fine, even crumb.

Swap the butter for a neutral oil in cakes and cupcakes. Oil keeps the crumb tender and moist for days, where butter can firm up once cooled — it is Lulu's go-to.

Separate the egg, whip the white to soft peaks, and gently fold it through the batter at the end. That little bit of extra air is the secret to seriously light pancakes.

On dry surfaces, no. On very wet or hot ones — warm glazes, watery cocktails — a little colour may run, which is usually a pretty effect. Add them just before serving to keep petals crisp and bright.