Decorating Wedding Cakes With Edible Flowers: Interflora's Guide

Flowers are a popular and elegant way to decorate a wedding cake. They can add colour and impact, and tie the wedding décor together. But before you start adding blooms to your cake, it's important to remember that not all flowers are edible or safe to use. Some flowers are highly toxic and can be harmful or even fatal if ingested. To avoid any mishaps, it's best to use flowers that have been grown specifically for consumption and to buy them from a certified grower or a reputable supplier. When using fresh flowers, it's also important to wash them thoroughly and to remove the calyx, pistil and stamens of larger flowers, as well as the bitter-tasting base of each petal. With the right precautions, you can create a stunning and safe wedding cake adorned with edible flowers.

Choosing the right flowers

When choosing your flowers, consider your wedding theme and colour scheme. Do you want a classic, romantic look or something more modern? Are you using a traditional white cake or a naked cake? Select flowers that complement your chosen style and colour palette. For example, sunflowers would be a lovely choice for a summer wedding, while blush garden roses add a romantic touch to a pastel palette. You can also add greenery, such as eucalyptus, to balance out the flowers and create a well-rounded aesthetic.

It's also important to pay attention to flavours when selecting your flowers. While some flowers have a mild flavour, others, like chive flowers, may be too strong or overpowering. Consider whether you want to eat the flowers plain or candy them for a sweeter option. If you're unsure about which flowers to choose, you can always buy an assortment pack of edible flowers to experiment with.

Finally, remember to buy your flowers as close to your wedding day as possible to ensure they are fresh and vibrant. You can store them in the refrigerator for a day or two if needed, but be mindful of the possibility of discolouration or wilting.

Cake colour schemes

When choosing a colour scheme for your wedding cake, it's important to consider the type of cake you've chosen and your wedding theme. For example, if you're having a classic white wedding cake, you might want to add some colour with vibrant flowers. Conversely, if you've opted for a naked cake, you might want to choose more neutral tones.

Think about the overall colour palette of your wedding and choose flowers that complement this. For instance, sunflowers would pair well with a summer wedding theme, while blush garden roses would add a romantic touch to a pastel palette.

If you're having a rustic wedding, you might want to incorporate more natural, earthy tones into your cake design. Flowers like eucalyptus or silver dollar can add greenery, while flowers in shades of cream or brown will enhance the rustic feel.

For a modern wedding, you could opt for a darker, moodier colour scheme with exotic, oversized flowers. Alternatively, go for a bright and bold colour palette with mixed blooms in pink, orange and yellow, such as ranunculi, daffodils or tulips.

If your wedding has a vintage theme, take inspiration from the colours of the era. For a 1920s theme, art deco designs in black and gold, or rich jewel tones like emerald green, ruby red and sapphire blue, would be perfect. You could also choose flowers that were popular during the period, like sweet peas or orchids.

Remember, the most important thing is to choose a colour scheme that reflects your style and personality. Whether you go for a simple, elegant design or a bold and vibrant masterpiece, your wedding cake should be a unique expression of your taste.

Preparing the stems

Firstly, remove any excess leaves and the entire stem, leaving only the bud and petals. This ensures that no unwanted parts of the flower come into contact with the cake. Then, trim food-safe wire to a length of 8 inches. You can find food-safe wire at a local bakery or online. Thread 2 inches of the wire through the base of the flower, then twist and tie both ends securely at the base of the bud.

The longer end of the wire will be used to anchor the flower to the cake firmly. Next, trim the flower's stem to a suitable length, approximately 3 inches, so that it can be securely anchored to the cake. To protect the cake from any chemicals or bacteria, cover the exposed end of the stem with saran wrap. This creates a safe barrier between the flower and the cake.

Finally, seal the saran wrap with floral tape. Floral tape is specifically designed for use with flowers and provides a secure hold. Wrap the entire stem in floral tape, ensuring that no areas are left exposed. This will help to keep the flower in place and enhance the overall appearance.

By following these steps, you can safely prepare the stems of your chosen flowers, whether they are edible or non-edible, for decorating your wedding cake. Remember, even if you use non-edible flowers, always avoid poisonous varieties such as oleander, lily of the valley, angel's trumpet, and foxglove.

Arranging the flowers

When arranging flowers on a wedding cake, it's important to consider the type of cake and your wedding theme. For example, if you've chosen a classic white wedding cake, you might want to opt for blush garden roses for a romantic touch. On the other hand, sunflowers could be a great choice for a summer wedding, adding a vibrant pop of colour.

Before you start decorating, it's a good idea to arrange the flowers on a nearby counter or table. This will help you create the perfect design and save you time and cake! Larger flowers are usually better balanced by smaller buds, so it's worth playing around with a few different arrangements in advance.

If you're using non-edible flowers, it's essential to let your guests know that they should be removed before eating. To prepare non-edible flowers for decoration, you can use the saran wrap technique: remove excess leaves and the entire stem, leaving only the bud and petals, then cover the exposed end of the stem in saran wrap and seal it with floral tape.

If you're using edible flowers, you have more freedom to incorporate them as you wish. Popular edible flowers include roses, cherry blossoms, cornflowers, apple blossoms, pansies, chrysanthemums, violas, and dahlias. You can simply press them into the cake, or candy them first for a sugary crunch. To candy flowers, use a small paintbrush to coat them in beaten egg white, then sprinkle them with superfine sugar. Leave the egg white to dry for a few hours before adding the flowers to your cake.

When you're happy with your arrangement, it's time to start decorating! Add the flowers to your cake as close to serving as possible, as some flowers wilt quickly at room temperature.

Storage and timing

When decorating a wedding cake with edible flowers, timing is crucial. As edible flowers have a short shelf life and can wither in the heat, it is best to add them to the cake at the very last minute. Keep them in the fridge until you need them.

If you are using fresh flowers, it is important to wash and trim them before use. Cut the stems at an angle, leaving 2-3 inches, and wash them under cold running water to remove any dirt or bugs. Dry the flowers and stems carefully with paper towels.

To extend the life of the flowers and prevent them from contaminating the cake, wrap the stems in plastic floral tape. This creates a barrier between the flowers and the cake and helps to hold moisture and nourishment within the stem. You can also double protect the stems with posy picks or floral picks. If you are using non-edible flowers, this step is crucial to prevent any toxins from leaking into the cake.

If you are using a large bouquet of flowers, create a small fondant ball and stick the stems into it before placing it on top of the cake. This will keep the stems from touching the cake directly. Alternatively, you can use plastic tubes filled with water to keep the flowers fresh.

For pressed or dried edible flowers, follow the storage instructions provided by the supplier. Pressed flowers have a longer shelf life of about 6 months and can be stored at room temperature, while fresh flowers need to be refrigerated and have a shelf life of about 5 days.

Frequently asked questions