How To Safely Decorate With Fresh Flowers

We have to admit, piping a buttercream flower onto a cake is a painless (and very tasty) way to add some floral sweetness to your creations, but not even the most perfectly piped bloom compares to the aroma that comes with using fresh flowers.

 
We have to admit, piping a buttercream flower onto a cake is a painless (and very tasty) way to add some floral sweetness to your creations, but not even the most perfectly piped bloom compares to the aroma that comes with using fresh flowers. By nature (pun intended) flowers are detailed, colourful and create another layer of depth when used on a cake.

Wedding cakes are a fan favourite when it comes to decorating with flowers as you are able to incorporate the same blooms used in the bride’s bouquet, or even table centrepieces, to ensure consistency within the space once the cake is popped into position. Not all flowers are edible however, and unless you know exactly what to look for, there is a chance that the types of flowers you are using on your cakes are in fact toxic.

EDIBLE VS NON-EDIBLE FLOWERS

If you absolutely, undoubtably need to use real flowers on your cake, you have three options:

1. Use edible flowers
2. Use non-edible flowers but make them food safe
3. Use non-edible flowers without making them food safe on a cake that will look fabulous on a cake stand in the corner of the room which is where it will stay, because no one will be allowed to eat it.

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EDIBLE FLOWERS:

• Daisy
• Chamomile
• Dahlia
• Dianthus
• Lavender
• Marigold
• Nasturtium
• Pansies
• Snapdragon
• Viola
• Roses

Always ensure that the flowers that you are using are clean, pesticide free and organic before popping them on to your cake!

Alternatively, you can use dried flowers from the Petite Ingredients range – using dried means they last much longer than real flowers, and are perfect for your divine rustic treats.

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MAKING NON-EDIBLE FLOWERS FOOD SAFE

Step 1: Wash the flowers under cold water to ensure that there are no sneaky bugs or dirt hiding within the petals or leaves. Trim the stem while under the running water to ensure that any residue or sap is removed.

Step 2: Create a barrier between the flowers stem and your delicious cake. You can do this a few ways:

• Use florist tape to wrap the stem where it has been pruned, then upwards towards the flower itself to prevent leaking.
• Dip the stems into melted chocolate and leave to set. Once set you can insert into the cake.
• Use a straw or flower pick inserted into the cake to put the flower stem into. As straws and flower picks are food safe, it is fine for them to be inserted into the cake.

Step 3: Once your flowers are clean, trimmed, pruned and wrapped or sealed safely, they are ready to be placed on your cake! We recommend planning where these will be placed prior to actually placing them on to avoid damaging your cake because that one flower needs to be a quarter inch to the left.

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ABSOLUTE NO-GO FLOWERS

• Azalea
• Crocus
• Larkspur
• Belladonna
• Foxglove
• Lilly-of-the-Valley
• Calla Lilly
• Hyacinth
• Rhododendron
• Poinsettia
• Holly
• Frangipani

Whichever way you choose to go, make sure that the flowers are free from pesticides and are cleaned before they go near your cake!