Creating Edible Roses For Wedding Cakes: A Step-By-Step Guide

Decorating wedding cakes with edible flowers and petals is a timeless technique. However, florist-grade flowers are usually not suitable for consumption. Luckily, there are plenty of edible flower and herb varieties available, such as rose petals, cornflowers, and herb leaves. You can also use dried flowers and petals, which are less likely to bleed colour and won't wilt, making them ideal for winter wedding cakes. If you want to make your own edible roses, sugar roses are simple and impressive. All you need is some flower paste, cornflour, a cocktail stick, and a piping bag.

How to make sugar roses

Making sugar roses is a simple and impressive way to decorate cakes and cupcakes. Here is a step-by-step guide to creating these delicate and pretty edible roses:

To begin, you will need a packet of white flower paste (around 200g), as well as some pale pink, pale yellow, and soft peach flower paste for colouring. You will also require a non-stick board, a muslin square, cornflour, a modelling tool, a cutter, a piping bag, some water, and a cocktail stick.

Firstly, spoon cornflour into the centre of the muslin square, gather the sides, and secure with ribbon or string. Use this to dust your work surface. To make the cones for the centre of the roses, soften some white flower paste, roll it into a ball, and then shape it into a cone by rolling one side to a point. The cone should come about halfway up the height of the petal when held in the centre of the cutter. Stick a cocktail stick into the broad end of the cone and place it in a stand to dry. You can use a flower drying stand, modelling clay, or leftover sugar paste for this.

Next, mix the ready-coloured pink flower paste with some white paste to create three different shades of pink, keeping them wrapped in a freezer bag to prevent drying out. Starting with the darkest shade, roll out the paste thinly on the dusted non-stick board and use the cutter to cut out petals. Place the petals on a pressure pad and lightly dab with cornflour. Then, use the dog-bone modelling tool to rub over the edge of each petal, holding the tool half on and half off the petal to create a gentle flute.

Now, flip the petals over and pull the cocktail stick with the cone through their centres until the cone rests on the petals. Brush water over half of one petal—be careful not to use too much—and wrap it tightly around the cone. Leave one petal hanging, then dampen the next petal and wrap it around the opposite side of the flower. Dampen the remaining three petals and stick down the left side of each, followed by the right side, so that the petals interlink.

Using the middle shade of pink, repeat the previous step to create the next layer of petals. Then, using the palest flower paste, prepare the final layer of petals and stick them evenly around the flower, placing them alternately to the previous layer. Leave the flowers to dry overnight.

Finally, soften some sugar paste with water to create a piping consistency, fill the piping bag, and cut off the end to create a small hole. Pipe a little icing onto each rose and stick them in place on your cake.

And there you have it—delicate and beautiful sugar roses to adorn your cakes and cupcakes!

Using fresh edible flowers

Using fresh flowers on a wedding cake is a beautiful and elegant way to decorate it. However, it is important to ensure that the flowers are safe to use and will not cause any food poisoning or indigestion issues. Here are some tips for using fresh edible flowers on a wedding cake:

Choosing the Right Flowers:

• Opt for edible flowers such as roses, pansies, lavender, dahlias, marigolds, and hibiscus. Avoid toxic flowers like azaleas, lilies, hydrangeas, and daffodils.
• Ensure the flowers are organic and haven't been treated with pesticides or insecticides. Contact a reputable organic grower who is licensed to provide food-grade, edible flowers.
• Confirm with your florist that the flowers are safe and haven't been treated with any chemicals.

Preparing the Flowers:

• Wash and thoroughly clean the flowers to remove any dirt, bugs, or pesticides.
• Gently shake or pat the flowers dry with a soft cloth or paper towel. Hang roses and similar flowers upside down to dry to prevent water from collecting between the petals.
• If possible, add the flowers to the cake the same day or a few hours before the event to ensure they are fresh and vibrant.

Adding Flowers to the Cake:

• Never let the flowers directly touch the cake. Always use a barrier, such as a cake board, between the flowers and the cake surface.
• If the stems will be inserted into the cake, wrap them in non-toxic tape, such as floral tape, to prevent any bitter-tasting fluids from leaking into the cake.
• For flowers with longer stems, you can use bubble tea straws. Insert the straws into the cake at the desired angle and then slip the flower stems into the straws.
• If you don't want to wrap the stems, you can place a cardboard cake round on top of the frosted cake and add the flowers to it. This allows for easy removal of the flowers before serving.
• When adding flowers to the sides of the cake, consider using bubble tea straws to help secure the flowers at the desired angles.

Drying edible flowers

Air-Drying Flowers:

• Pick your edible flowers in the morning after the sun has come up, as they will be at their best—full of life and well-hydrated.
• Select flowers that are free from any chemicals or sprays.
• Depending on the type of flower, you can dry the whole flower or just the petals. For flowers with thick bases or buds, like sunflowers and hibiscus, removing the petals is recommended.
• Keep a bowl or plate in a dry, warm place, such as a pantry, and regularly add petals or flowers to it.
• If you live in a humid or cool climate, consider using an oven or dehydrator to speed up the drying process.
• For oven-drying, set the temperature to 40-50°C, spread the flowers on a tray, and dry for 4-6 hours. Turn and mix the flowers occasionally to ensure even drying.
• For a dehydrator, lay the flowers flat on a tray, set the temperature to 40-50°C, and dry for 4-6 hours until completely dry.

Pressing Flowers:

• Another method for preserving edible flowers is by pressing them. You can use a flower press or place the flowers between sheets of paper and stack heavy books on top.
• Pressing flowers can take up to 2-4 weeks, depending on the temperature and climate, to ensure complete dryness.

Storing Dried Flowers:

• Once your flowers are completely dry, store them in an airtight container out of direct sunlight.
• Dried flowers can last a long time when properly stored.

By following these steps, you can effectively dry and preserve edible flowers for use in various applications, such as infused oils, herbal teas, cocktails, and culinary decorations.

Using dried flowers on cakes

Choosing Dried Flowers

When selecting dried flowers for cakes, it's important to choose edible, food-safe varieties. Look for dried flower petals, such as rose, cornflower, marigold, lavender, or hibiscus. These can be found at specialty baking stores or online. Ensure that the flowers are free from chemicals and are non-GMO and caffeine-free if applicable.

Preparing Dried Flowers

Before using dried flowers on cakes, it's crucial to prepare them properly to ensure they are safe for consumption. Remove the petals from the flower's base and give them a gentle rinse under cool running water. Pat the petals dry with a paper towel or clean cloth. If you want to add a pop of colour, you can even dye the petals with natural food colouring.

Decorating with Dried Flowers

Dried flowers can be used in a variety of ways to decorate cakes. For a simple yet elegant touch, sprinkle a handful of dried petals over the frosting. For a more intricate design, create a pattern or picture using the petals. You can also use dried flowers to make cake toppers. Arrange the petals into a small bouquet or wreath and secure them with a piece of twine or floral wire. Place the dried flower arrangement on top of the cake for a stunning focal point.

Combining with Other Decorations

Dried flowers can be combined with other cake decorations for added texture and interest. Pair them with fresh flowers, sugar paste flowers, or icing flowers for a lush, dimensional look. You can also incorporate dried flowers into cake trends like the geode cake or the buttercream flower cake. Simply press the petals into the frosting or arrange them around the base of the cake for a whimsical, romantic effect.

Storing and Displaying

When storing or displaying a cake decorated with dried flowers, it's important to keep it in a cool, dry place. Avoid refrigeration as this may cause the petals to become damp and discoloured. If you need to transport the cake, do so with care to avoid crushing the delicate petals. Dried flowers on cakes are best suited for indoor events, as wind or rain can easily damage the petals.

Buying edible flowers

When it comes to buying edible flowers, there are a few things to keep in mind. Firstly, it is important to ensure that the flowers are specifically meant for consumption and have not been treated with any chemicals or pesticides. Look for labels that indicate they are food grade, edible, or organic. Your local wedding cake bakers and flower farmers are good sources of information for finding edible flowers in your area, or you can purchase them online from reputable companies that specialise in edible flowers. Some supermarkets might also offer a limited selection of edible flowers in the produce section.

When buying edible flowers, it is best to purchase them as close to the date of use as possible to ensure freshness. If you are unable to find fresh edible flowers, dried petals can be a good alternative and still lend a beautiful touch to your cake. If you opt for dried petals, look for USDA organic certification to ensure they are edible.

Some popular edible flowers that you can consider buying include:

• Pansies: Mild flavour, sturdy petals that candy well, and a classic floral flavour.
• Roses: Mildly sweet flavour and gorgeous petals that make great garnishes.
• Dahlias: Come in a variety of colours, shapes, and flavours, and last a long time.
• Mums: Stronger green flavour but hold up for hours.
• Lilacs: Tiny, delicate flowers that are great plain or candied.
• Hibiscus: Beautiful petals with a tart, berry flavour.
• Orchids: Surprisingly sweet and come in a range of sizes.
• Nasturtiums: Peppery flavour that adds a nice zing to cakes, with vibrant yellow and orange petals.
• Marigolds: Bitter-sweet citrusy flavour and come in various shades of orange and yellow.
• Begonias: Gorgeous pink petals and stems with a citrusy flavour.

Remember to always properly identify the flowers you are using and be cautious of any potential allergies. It is recommended to taste a small piece of the petal before consuming a whole petal. Additionally, use flowers sparingly due to potential digestive complications from large consumption.

Frequently asked questions