We’re Wild for Fresh Flower Cakes
Using fresh, seasonal flowers is a great way to make an ordinary cake spectacular. You can use just a flower or two for a simple decoration, or make the flowers the main focus. In any event, to ensure that your cake is as safe to eat as it is beautiful and delicious, follow these simple guidelines when taking on a fresh flower cake:
1. If you can, use organic or non-toxic flowers.
2. If you must use toxic flowers (some popular examples are the calla lily, tulip, hyacinth, hydrangea, pink carnation, daffodil, lily of the valley and iris) make sure to remove them before the cake is served. You can also speak to your florist or baker to ensure that the flowers are not tainting the cake.
3. Perfectly safe flowers include: roses, orchids, petunias, daisies, tiger lilies, violets, sunflowers, and freesias.
Other than that, enjoy!
Cascading flowers down a tiered cake. Spotted on: Style Me Pretty. Photo by: David Wittig.
Vintage-inspired floral cake. Spotted on: Design Sponge. Photo by: Julie Cope.
This tutorial shows you how to layer cake tiers and flowers. Spotted on: Vanilla Cake Shop.
Edible flowers top this gorgeous cake. Spotted on: Green Kitchen Stories.
Roses on a simple chocolate cake. Spotted on: Bridella.
