Cascading Flowers On Wedding Cakes: A Step-By-Step Guide

A cascading bouquet is a floral arrangement that spills from the bride's hands to create a natural, trailing effect. This effect can also be achieved on a wedding cake, with flowers cascading down the sides. Sugar flowers and fresh flowers are two options for this design. Sugar flowers are more challenging to create but can be more secure and are edible. Fresh flowers are easier to source and can be attached to the cake using toothpicks or flower holders.

How to attach cascading flowers to a wedding cake without damaging it

Adding flowers to a wedding cake is a beautiful way to elevate its look. Here are some tips on how to attach cascading flowers to a wedding cake without damaging it:

Plan the Design

Before you start attaching flowers, it's important to plan the design of your cascade. Consider the shape of the cascade—do you want a straight line, a snaking cascade, or flowers circling the cake? Also, decide if you want to leave room for a cake topper and whether you're going for a maximalist or minimalist look. Knowing how many flowers you'll need and where they'll be placed will help you attach them securely without damaging the cake.

Choose the Right Flowers

Sugar flowers and fresh flowers behave differently on a cake. Fresh flowers are softer and squishier, so you'll need more of them to create a full cascade. If you're using fresh flowers, choose flowers that are in season and, ideally, organic or free from harmful pesticides. Avoid any flowers that are toxic to ensure your guests don't get sick.

Prepare the Flowers

To protect the cake from flower fluids, which can have a bitter taste, wrap the stems of each flower individually with floral tape. Floral tape sticks to itself and usually comes in green shades to blend in with the stems. If you're using wired flowers, you can also wrap the wires with floral tape to create a thicker stem.

Attach the Flowers

There are several ways to attach flowers to a cake without damaging it:

• Bubble tea straws or regular drinking straws: Cut the straws to a few inches in length and insert them into the cake at the desired angle. Then, slip the flower stems into the straws. Clear straws are best, as they will be almost invisible.
• Flower spikes: These are plastic casings specifically designed to hold flowers on cakes. They are cylinder-shaped and usually 3 to 4 inches long. Insert the pointed end into the cake, then place the flowers into the opening at the other end.
• Lollipop sticks: Plastic lollipop sticks can hold thin wires securely. They are thin, so they won't overcrowd the cake, even if you're attaching individual flowers.
• Cardboard cake round: If you don't want the flowers to touch the cake at all, place a cardboard cake round on top of the frosted cake and add flowers to it. When it's time to cut the cake, simply slide an offset spatula under the cardboard to remove it.

Final Tips

If you're attaching flowers to the sides of the cake, consider wiring the stems together to form clusters, which will be easier to insert into the cake. Also, if possible, add the flowers to the cake as close to the event as possible, ideally the same day. Flowers need water, and if they're added too far in advance, they will start to wilt and lose their freshness.

The best types of flowers for a cascading wedding cake

When choosing flowers for a cascading wedding cake, there are a few things to consider, such as the overall wedding theme, the size of the cake, and the desired look, be it minimalist or maximalist. Here are some of the best types of flowers for a cascading wedding cake:

Sugar Flowers

Sugar flowers are an excellent choice for a cascading wedding cake as they are less "squishy" than fresh flowers and can be ordered in advance, reducing stress on the wedding day. Sugar flowers come in various sizes, and it is recommended to use graduated sizes for the cascades, with the biggest flowers at the bottom and the smallest at the top. You can also add leaves to make the arrangement look more natural.

Silk Flowers

Silk flowers are a popular choice for wedding cakes as they do not wilt or discolour, ensuring they remain pristine throughout the event. They come in a wide range of colours and styles, allowing for greater flexibility in design. Popular choices include roses, peonies, orchids, and hydrangeas, which can be used to mimic the beauty of their fresh counterparts. When selecting silk flowers, consider the colour palette of your wedding and choose colours that either match or complement the bridal bouquet, table settings, and overall colour scheme. For a romantic look, opt for soft pastels like blush, ivory, and lavender, while deep reds, purples, and bright yellows can create a bolder statement.

Fresh Flowers

If you prefer fresh flowers, be aware that you may need to use more blooms than you would with sugar or silk flowers as they tend to be "squishier." When using fresh flowers, it is essential to ensure they are food-safe and do not come into direct contact with the cake.

How to prepare flowers for a cascading wedding cake

Preparing flowers for a cascading wedding cake can be a nerve-wracking task, especially if you are decorating a pricey wedding cake. Here are some tips to help you prepare flowers for a cascading wedding cake:

Choosing the Right Flowers

It is important to choose flowers that are safe for use in cake decoration. While some flowers, such as roses, gardenias, pansies, and violets, are edible, others may be poisonous or contain pesticides. If you are unsure, it is best to consult a reputable florist who has experience with cake decor.

Flower Preparation

If you are using fresh flowers, it is best to add them to the cake no more than a day before the event, as they will start to wilt without water. When placing the flowers on the cake, cut the stems at the base of the bloom and insert a toothpick into the hole to use as a pick. Ensure that the toothpick does not touch the flower's base as you insert it into the cake.

Floral Design

The shape of the cascade can vary—you can choose to circle the cake with flowers, create a straight line from the top to the bottom, or opt for a snaking cascade along the front. Consider whether you want to leave space for a cake topper and whether you prefer a maximalist or minimalist look, as this will determine the number of flowers you need.

For a cascading effect, use graduated flower sizes, with the biggest flowers at the bottom and the smallest at the top. Adding leaves can also enhance the natural look of your arrangement. You can wire the leaves together to create a stem or branch, or insert individual leaves into the cake.

Cake Size

The size of your cake will determine the final size of your flower cascade. For example, a four-tier cake with 6", 8", 10", and 12" layers will require a different number of flowers than a smaller cake.

Using Fondant and Buttercream Flowers

If you are using fondant flowers, it is best to make them at least a day in advance so they have time to dry. Using a plunger cutter set and a semi-sphere mold or the inside curve of a bowl will help give the petals the perfect shape.

For buttercream flowers, use the right piping tips and a fun color palette to create your desired look. You can pipe rosettes, stars, and drop flowers in different colors to add depth to your design.

By following these tips, you can create a beautiful and safe cascading floral arrangement for your wedding cake.

How to create a cascading effect with buttercream flowers

Creating a cascading effect with buttercream flowers on a wedding cake is a beautiful way to add elegance and charm to the celebration. Here is a step-by-step guide on how to achieve this stunning effect:

Planning and Preparation:

Before you begin decorating, it is essential to plan your design and gather the necessary materials. Decide on the overall look you want to achieve and choose a colour palette that complements your wedding theme. You will need a variety of piping tips, buttercream in different colours, and, optionally, fondant flowers for added texture. If you choose to include fondant flowers, prepare them ahead of time, as they are easier to work with when firm.

Cake Preparation:

Start with a chilled, filled, and frosted cake. Use a solid colour of buttercream for the base. For a smooth finish, crumb coat the cake, chill it, and then apply a final layer of frosting.

Decorating the Top of the Cake:

On the top of the frosted cake, pipe scattered rosettes in a crescent moon shape using a piping tip such as Wilton Tip 1M. Follow this with piping stars in the same crescent moon shape, leaving space to fill in with more florals. Add drop flowers using different piping tips to create a variety of shapes and sizes. If using fondant flowers, attach them at different angles to add dimension. Finally, fill in any empty spaces with sprinkles or other small decorations.

Creating the Cascade Effect:

To create the cascading effect, repeat the above steps for piping and adding flowers, but this time, work at a diagonal angle. Start near one edge of the crescent moon shape you created on the top of the cake and pipe scattered rosettes diagonally down the side. Add stars and drop flowers to fill in the cascade shape. Attach fondant flowers and sprinkles to add texture and interest.

Final Touches:

Experiment with different angles and placements to create a natural, flowing cascade. Fill in any gaps with smaller blooms and greenery to add texture and fullness. Once you are satisfied with the arrangement, make any final adjustments and ensure all the flowers and decorations are securely attached.

Practical Tips:

• Practice creating the cascade on a separate board before attaching it to the cake to perfect your technique.
• Ensure even weight distribution to avoid tilting or damaging the cake.
• Mix different types and sizes of flowers for a more natural and interesting look.
• Always use food-safe materials and ensure that non-edible elements do not come into contact with the cake.

By following these steps and tips, you can create a stunning cascading buttercream flower effect on your wedding cake that will wow your guests and enhance your special day.

How to make fondant flowers for a cascading wedding cake

Making fondant flowers for a cascading wedding cake is a fun and creative way to bring your cake to life. Fondant is an edible dough that dries hard, making it perfect for creating decorations that can stand on their own. Here's a step-by-step guide on how to make fondant flowers for a cascading wedding cake:

Supplies:

• Ready-to-use fondant in white or desired colours
• Edible food colouring
• Fondant rolling pin
• Fondant flower cutter set
• Succulents cut-outs set
• Fondant and gum paste tools set
• Easy blooms flower cut-out

Steps:

Choose Your Flower Type:

Select the type of flower you want to create, such as roses, lilies, hydrangeas, daisies, or fantasy flowers. Each flower has a unique technique.

Cut and Shape the Fondant:

Use your chosen cutter set or cut-outs to create the flower shapes. You can make blossoms with small cut-outs, layer petals for a more realistic look, or try the ribbon rose technique by cutting, folding, and rolling the fondant.

Add Texture:

Use the fondant and gum paste tools to add texture to your petals and leaves. You can create veining or ruffle the edges for a more natural appearance.

Assemble the Flowers:

For flowers like roses, place one petal at a time to create a blooming design. For lilies, layer circles of fondant to achieve a ruffled look. Continue assembling your chosen flower type by following similar steps.

Colour and Shine:

Enhance the appearance of your flowers using colouring techniques. You can use edible glitter spray or dust to add a shiny finish and bring out the colours.

Drying and Storage:

Allow your fondant flowers to dry completely at room temperature for at least a day or two. You can hang them upside down to prevent drooping. Store the dried flowers in an airtight container at room temperature, away from direct sunlight, to maintain their colour and freshness.

Attaching to the Cake:

For small and lightweight flowers, use buttercream frosting as an adhesive. For larger flowers, use floral wire to secure them to the cake.

Tips:

• You can make fondant flowers in advance and store them for up to 6 months if properly dried and stored.
• Experiment with different colours and techniques to create a variety of flowers for your cascading effect.
• Combine fondant flowers with fresh leaves, such as mint or rosemary, for a natural and cost-effective touch.

Frequently asked questions