Transform a from-the-freezer pie into an Easter dinner dessert with a pop of bold blooms. We love the look of this lattice-top peach pie. For an ombre effect, place cut flowers in a row by color from darkest to lightest. Add fresh greenery or baby's breath to finish the look. Be sure to remove the flowers before slicing and serving.
A sweet Marie Callender's cream pie is the perfect base for this beautiful bird nest pie topper. Simply smooth the whipped cream flat and pile on delicate cut fresh flower petals. Simply slice edible flower petals, such as roses, pansies, and nasturtiums, and arrange them in a nest. Fill with colorful candy eggs.
This cake proves one perfect flower is all you need. To make this Easter dessert, frost a layer cake with chocolate icing and swipe your knife to make vertical stripes. Finish with a large white flower, such as a peony.
Top crunchy, creamy pavlova with fresh fruit, sweet syrup, and blush pink petals and for a special after-dinner treat. Choose edible rose petals in a variety of pink shades. Pile on whipped cream, fruit, and petals just before serving.
Let a classic layer cake steal the show after Easter dinner. A few scattered rose petals add a pop color. Serve the cake on a tall cake stand for even more drama.