11 Reasons We're Obsessed with Floral Food

Flowers and chocolate? It's no surprise this candy bark is a match made in heaven. Paper & Stitch gives it a topper worth celebrating: petals and sprinkles.

April showers bring cake flowers. The School of Styling smears fresh violet jam and rose butter cream between layers of honey-sweetened butter cake. Now that's a hello to spring!

Talk about a pop of color. Harvest and Honey turns same-old-salad into a vibrant starter pretty enough for a wedding. Her secret: pansies, violas, and pink radish slices.

Chill out this summer with the prettiest pop in the freezer. Chew Town uses just water and a spoonful of elderflower cordial to show off the flowers' natural beauty.

A carrot cake that's both gorgeous and healthy? Done! This Rawsome Vegan Life combines edible flowers with walnuts and pistachios to make a crunchy, fragrant topper.

The View from Great Island does it again with pansy-topped salmon sandwiches. It might sound like a weird combo, but pair it with homemade dill or tarragon mayo, and you're golden.

Dandelions, weeds? We don't think so. The Daily Spud fries up the golden flower with the help of thyme-seasoned flour.

Simple syrups are a summer cocktail essential, and thanks to Hello Glow, they've never looked better. Use fresh or dried flowers to make one of her six delish concoctions: hibiscus, rosemary + lemon, lavender + rose, chamomile + mint, blackberry + thyme, or orange + vanilla.

I scream, you scream ... Either way, this honeysuckle ice cream is a summer dream. The View From Great Island pairs the subtle, exotic blossom with real vanilla beans. Perfection!

We love the soft, delicate taste of lavender--not to mention its beautiful blush color! Local Milk Blog combines it with blueberries and creamy ricotta for the best tea pairing you've never had.