Recipe courtesy of Gale Gand

Flower and Ice Centerpiece

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  • Level: Intermediate
  • Total: 38 min
  • Prep: 30 min
  • Inactive: 8 min
  • Yield: 1 serving



Special equipment:
2 bain marie or metal cylindrical containers or bowls, one 3 inches smaller in diameter than the other fresh flowers like roses, lilies, and some smaller blooms, like delphinium or phlox Twine
  1. Place ice cubes in a 1-inch layer at the bottom of the larger bain marie. Place the smaller bain marie inside of the larger and start layering ice and flowers. Pour a layer of ice then lay flowers in around and up the wall and secure them in place with more ice cubes. More flowers looks better than less once it's frozen, plus try to place them near then outside wall versus the inside wall. 
  2. Once filled, use twine to tie the two containers together tightly. Fill the gap between the 2 containers with water and place it in a pan then freeze it overnight. The next day, remove the twine and heat the inside container with a torch or warm water and slowly try to spin it back and forth to remove it. There may be suction, break it with a thin knife. Then warm the outside container and remove it to reveal your flower ice sculpture. Return it to the freezer until you are ready to use it for display. Wrap the base in a white cloth napkin and place it on a serving tray to catch any water that melts while it's on display. Fill with scoops of sorbet, ice cream, or ice cubes for drinks.

Cook’s Note

This is a great easy yet impressive looking ice sculpture for a buffet with the beauty of fresh flowers. You can use particular flowers to follow a theme for a bridal shower or wedding or just use a mix of flowers for a garden party brunch. And I love that I can make them ahead of time, even a week in advance! Once I used seashells and seaweed instead of flowers and the containers held dipping sauces for a cold seafood buffet.