Cascading Wedding Cake Flowers: A Step-By-Step Guide

A wedding cake with cascading flowers is a bold, beautiful statement that will leave a lasting impression on you and your wedding guests. The delicate petals, vibrant colours, and natural beauty of the flowers elevate a cake to a whole new level.

There are a few things to consider when creating a cascading floral wedding cake. Firstly, the type of flowers used is important. Some flowers are too heavy and will weigh down the cake, while others are too delicate and may not hold their shape. It is also crucial to carefully select and place the flowers to ensure a seamless cascade from tier to tier.

Additionally, the cake itself needs to be designed with weight distribution in mind. Internal supports, such as dowel rods, can help reinforce the structure and prevent the cake from toppling over under the weight of the flowers. The type of frosting used is also key – experiment with different recipes and techniques to find the right balance of taste and functionality.

With careful planning and attention to detail, a cascading floral wedding cake will be a true masterpiece and a cherished memory of your special day.

Choosing the right flowers

Type of Flowers:

• Sugar Flowers: Sugar flowers are crafted to look incredibly realistic and can be a beautiful choice for your cake. They are usually more structured and hold their shape better than fresh flowers. Consider a mix of sizes and types, such as large peonies, medium-sized roses, and small berries or leaves.
• Fresh Flowers: Fresh flowers add a natural, organic touch to your cake. When selecting fresh flowers, choose varieties that are non-toxic and safe to be placed near edibles. Some popular choices include carnations, mums, roses, spray roses, pansies, lilacs, and lavender. Avoid flowers with parts that can upset the stomach, such as ranunculus, peonies, and eucalyptus.

Color and Style:

Consider the overall aesthetic you want to achieve. Do you prefer bold, vibrant colors or a softer, romantic palette? Would you like wild, organic-looking arrangements or something more structured and formal? Select flowers that complement your wedding color scheme and create the desired style.

Size and Proportion:

The size and proportion of the flowers should be in harmony with the cake. For a minimalist look, space out smaller flowers with more gaps. If you're going for a maximalist or cascading effect, use plenty of flowers to achieve that filled-to-the-brim look. For a natural appearance, vary the sizes, with larger flowers at the bottom and smaller ones at the top.

Structural Support:

Consider the weight and structure of the flowers when choosing your blooms. Some flowers may be too heavy and weigh down the cake, while others are too delicate and might not hold their shape. Work with a cake artist who understands floral arrangement and can help you source the perfect blooms that won't compromise the stability of your cake.

Timing and Freshness:

If you're using fresh flowers, consider their longevity. Flowers can last 6-8 hours with refrigeration and a few hours without it once inserted into a cake. It's best not to add fresh flowers to the cake more than a day before the event, as they may start to wilt.

Selecting the right cake board

• Choose a sturdy, high-quality cake board: Select a board that is strong enough to support the entire weight of the cake, including the tiers and the cascading flowers. It should be made of durable material that can withstand the weight without bending or breaking.
• Consider the size of the cake board: The cake board should be large enough to accommodate the base tier of your cake comfortably. It should have enough space around the edges to allow for easy transportation and handling.
• Opt for a food-safe material: Ensure that the cake board is made of food-safe material, especially if you plan to place fresh flowers directly on it. This will prevent any contamination and ensure that your cake is safe for consumption.
• Thickness of the cake board: Choose a cake board with an appropriate thickness. A thicker board will provide more stability and support for your cake. It is especially important if you have a heavy cake with multiple tiers and cascading flowers.
• Colour and design of the cake board: Consider the colour and design of the cake board to complement the overall aesthetic of your wedding cake. You can opt for a plain board or choose one with decorative edges or patterns that enhance the beauty of your cake.

A well-chosen cake board will provide a sturdy foundation for your wedding cake with cascading flowers, ensuring both structural integrity and visual appeal.

Using dowel rods for support

Selecting the Right Dowel Rods:

• Choose food-safe and sturdy dowel rods made from wood, plastic, or metal. Wooden dowels should be firm and purchased from baking supply stores rather than craft shops to ensure they can bear the weight of multiple tiers.
• The size of the dowel rods depends on the height and weight of your cake tiers. For each tier, you'll need central dowels and additional support dowels.
• For the central dowels, select rods that are long enough to pass through all the tiers and reach the baseboard or cake drum.
• For support dowels, you'll typically need 4 to 6 dowels per tier, spaced evenly in a circle near the center.

Preparing the Cakes:

• Bake and cool your cake tiers. Ensure they are level by trimming any domed tops with a long serrated knife or cake leveler.
• It's best to work with chilled cakes as they are easier to handle and less likely to shift during the stacking process.

Marking and Cutting the Dowels:

• Measure the height of each cake tier accurately. Cut the dowels slightly shorter than the tier they will support to prevent them from poking through the top.
• Mark the height on the dowels using a toothpick or edible color marker. Then, use a sharp knife, handheld saw, or clippers to cut the dowels accordingly.
• Sand or smooth the cut ends of the dowels to remove any rough edges or splinters.

Stacking the Cake Tiers:

• Start with the largest tier on your serving plate or board. Insert the central dowel through the center, stopping just above the top surface.
• Add the shorter support dowels in a circle within the area where the next tier will sit. Ensure they are evenly spaced and not too close to the edge.
• Carefully place the next tier on top, centering it over the dowels. The dowels in the lower tier should provide adequate support for the upper tier.
• Repeat this process for any additional tiers, always checking that the dowels are properly aligned and providing sufficient support.
• Once all the tiers are stacked, add any desired decorations or final touches to your wedding cake.

Transporting and Storing:

• When moving the stacked wedding cake, use a sturdy cake box and handle it with care. The box should be larger than the cake to avoid damaging the decorations.
• To prevent the cake from sliding during transport, place a non-slip mat or a damp towel at the bottom of the box.
• It's best to stack and dowel the wedding cake close to the time of serving or displaying. However, if necessary, you can assemble it a few hours in advance and store it in a cool, dry place.

Troubleshooting:

• If you notice any gaps between the cake layers, add more frosting or filling and gently press the layers together.
• To prevent the cake tiers from slipping, use a thin layer of frosting or ganache between each tier to help them adhere.
• In the case of a leaning or unstable cake, check that the base is level and that the dowels are evenly spaced and cut to the correct height.
• If dowels are visible or poking through the cake, adjust their length accordingly, ensuring they are slightly shorter than the tier they support. You can also disguise them with frosting or decorations.

Selecting the right frosting

Type of Frosting

The type of frosting you choose will depend on the desired taste, texture, and overall look of your wedding cake. Here are some popular options:

• Fondant— A firm sugar icing that creates a clean, polished, and flawless look. It is versatile and can be easily dyed, making it a popular choice for decorative elements such as edible illustrations and sugar crystals. Fondant holds up well in warmer temperatures and can keep your cake fresh. However, it may be too thick or sweet for some and is usually the most expensive option.
• American Buttercream— A classic option made with a combination of confectioners' sugar, butter, and milk or cream. It is sweet and can be finished in various ways, making it perfect for elegant or rustic designs. American buttercream may be tricky to work with due to its gritty texture, and it can be difficult to achieve smooth sides and sharp corners. It is also important to note that it can stain mouths when dyed darker hues.
• Italian and Swiss Meringue Buttercream— These buttercream options are made with meringue, resulting in a light, fluffy, smooth, and less sweet buttercream. They give the cake a shiny finish and pair well with different textures. However, they are susceptible to melting in moderate to high temperatures, so they may not be suitable for outdoor summer weddings. Like American buttercream, they can also stain mouths when dyed.
• Ganache— A rich and decadent option made by mixing chocolate and cream. Ganache holds colour and flavour well and can be transformed into any palette or design. It holds up well in higher temperatures but is susceptible to temperature variations during transportation, so proper handling is crucial. The cost of ganache can be higher depending on the quality of the chocolate used.
• Cream Cheese Buttercream Blend— This option adds a delicious cream cheese flavour to the buttercream. It pairs well with red velvet, carrot, or lemon cake. However, the cream cheese can give the frosting a yellowish tint, so proper blending is necessary to achieve a softer white hue.
• Whipped Cream— A light and airy option made by mixing whipped cream and powdered sugar. It has a delicate taste and is perfect for those who want a less sweet-tasting frosting. However, it is not suitable for intricate designs and can only be used for a smooth frosting finish. It also has a limited display time and must be kept refrigerated before the reception to avoid melting.

Taste and Texture

Consider the taste preferences of you and your guests when selecting a frosting. If you or your guests have a sweet tooth, options like American buttercream or fondant might be ideal. On the other hand, if you prefer something less sweet, Italian or Swiss meringue buttercream, or even a cream cheese buttercream blend, could be better choices.

The texture of the frosting is also important. For a smooth, elegant finish, fondant or ganache might be the best options. If you're looking for a more rustic or textured look, American buttercream could be a good choice.

Design and Decorations

The design and decorations you want for your cake will also influence your frosting choice. Fondant, for example, is perfect for intricate designs and details that cannot be easily achieved with buttercream. It provides a flawless, smooth finish and serves as a great canvas for decorations such as edible illustrations and sugar crystals.

If you plan to add cascading flowers to your wedding cake, consider the type of flowers you will be using. Fresh flowers might require a different approach compared to sugar or fondant flowers. Ensure that the frosting you choose can support the weight of the flowers and complements the overall design.

Stability and Display Conditions

Consider the stability of the frosting, especially if your wedding is outdoors or in a warm climate. Fondant and American buttercream are stable options that can withstand most temperatures and settings. Swiss meringue buttercream is also stable but may require refrigeration before transportation to ensure it holds up well.

Whipped cream frosting, on the other hand, is very delicate and must be kept refrigerated, making it unsuitable for long display times or warm environments.

Cost

Finally, consider your budget when selecting a frosting. Fondant and ganache are usually the most expensive options, while American buttercream and whipped cream are typically more affordable. The cost of ingredients, such as high-quality chocolate or premium butter, can also impact the price.

Arranging the flowers

Consider the size and weight of the flowers. Some flowers may be too heavy and weigh the cake down, while others are too delicate and may not hold their shape. If using heavier flowers, reinforce the internal structure of the cake with dowel rods or other supports to ensure it can bear the weight.

When arranging the flowers, start from the top of the cake and work your way down in a diagonal cascade. Place the flowers at different angles and vary the sizes, with the biggest flowers at the bottom and the smallest at the top. This will create a natural, cascading effect. You can also add leaves to fill in any gaps and create a more organic look. Wire the leaves together to create a stem or insert individual leaves into the cake.

If using fresh flowers, remove the stems and insert a toothpick into the base of the bloom to secure it to the cake. This will ensure the flowers are firmly attached and won't touch the cake itself. Fresh flowers can last 6-8 hours with refrigeration and a few hours at room temperature.

For sugar flowers, experiment with different types of buttercream or fondant to hold the flowers in place. Stiffening the frosting with extra powdered sugar or using cake-decorating gels can help create a secure foundation.

Frequently asked questions