From a delectable reindeer cake and a twist on Christmas decorations to the cutest salt and pepper set and a new TASTE cookbook, these are the top VISI picks of the week series – week 162.

1. Reindeer Cake

“I love this limited edition Rudolph The Red Nosed Reindeer Piñata cake from The Velvet Cake Co.,” says Online Editor Lindi Brownell Meiring. “It’s a red velvet cake that’s decorated and filled with delicious chocolate frosting and topped with sprinkles, sparkles and antlers. It’s available to order online until 24 December 2016 and costs R350. One for me please!”

Image credit: The Velvet Cake Co.

2. Salt and Pepper Set

“These are the most adorable salt and pepper shakers ever!” exclaims Account Manager Cecilia du Plessis. “So festive!”

Image credit: qualydesign.com

3. Spiral Christmas Tree

“This spiral Christmas tree by Joey Myers will be brightening up the season for foster children in the USA,” says Art Director Anton Pietersen. “The public can also buy a bulb and the money raised will go into buying children presents!”

Video credit: BoredPandaArt on YouTube.com

4. Floral Christmas Trees

“I love this creative idea,” says Assistant Editor Tracy Greenwood. “Who would have thought that flowers would be a perfect substitute for traditional tree decorations?”

Image credit: boredpanda.com

5. TASTE Recipe Book

“This book of 101 recipes by Woolworths TASTE has arrived just in time for the holidays,” says Acting Managing Editor Samantha Charles. “I can’t wait to try out some new dishes.”

Image credit: taste.co.za

Browse more like VISI picks of the week series – week 162 on picks of the week 133.

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Flowers have a long association with food and drinks. We asked two experts in their fields to weigh in on edible blossoms, food and wine.

COOK WITH THEM

Abigail Donnelly, editor of Eat Out and food editor of Woolworths Taste magazine, gives four tips for using flowers in dishes.

1. Sprinkle lavender flowers over burnt lemon butter and stir into pasta. To make burnt lemon butter, heat butter in a saucepan until melted and browned, then add lemon juice.

2. Use marigold petals as a garnish for risotto.

3. Garnish a green salad with pretty impatiens flowers.

4. Melt dark chocolate, spread it onto parchment paper lining a baking sheet, and sprinkle violets, orange zest and chopped pistachios on top. Place in the fridge to set. Break chocolate into shards and serve with strong coffee.

PAIR THEM WITH WINE

Carolyn Martin, co-owner of Creation Wines in the Hemel-en-Aarde Valley, shares some tips for pairing flowers with Creation wines.

1. Rose petals and rose water with Creation Pinot Noir. The wine has a rose scent, and is as delicate and velvety as a rose petal.

2. Elderflower with Creation Sauvignon Blanc. A fragrant pairing with matching notes of granadilla and grapefruit.

5. Nasturtium blossoms with Creation Sauvignon Blanc Sémillon. It’s a perfect pairing thanks to the acidity and freshness.

6. Snapdragons with Creation Viognier. The nectar has a hint of sweetness that works well with the fruity notes, as well as a hint of nuttiness that matches the flavours in the wine.

7. English daisy petals with Creation Pinot Noir. The daisy brings out the aromas and flavours of rose and raspberry.

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