Fresh flowers are a beautiful addition to a cake, from a posy perched on top, to a few well-placed blooms around the edge. Decorating a cake with fresh flowers is simple, but it is important to try and source organically grown flowers wherever possible, and to keep the flowers in water, refrigerated until at least two hours before decorating with them. Apart from these logistical considerations, there are many possible designs using fresh flowers as a cake decoration.
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Things you need
- Flowers, various types
- Scissors/hand snippers
- Florists block
- Clear acetate
- Ribbon, various widths
- Florists wire
Cut a piece of florist's block around 5 cm (2 inches) smaller than the diameter of the cake top. Cut a piece of clear acetate the around 2.5 cm (1 inch) smaller than the top of the cake.
Snip the stems of rose buds to around 5 cm (2 inches) in length. Starting at the base of the florists block, stick in the rose buds around the edge, so that they are horizontal. Place a single rose bud vertically in the centre top of the block, then fill the rest of the block with rose buds, grading them from horizontal to vertical to fill the entire block, and give the impression of a dome of rose buds.
Place the clear acetate centred on top of the cake, then place the rose bud dome centred on top. The florist's block and acetate should not be visible, just the rose bud dome.
Rosebud cake topper
Cut a length of ribbon the circumference of the cake, and about half as wide as the sides. Place the ribbon around the sides, centred; the ribbon should stick to the icing.
Cut the stems off a variety of smaller fresh flowers, such as rose buds, pansies, marigolds and gardenias.
Arrange the flowers around the sides of the cake; use the ribbon on the cake as a backdrop. This can be done using only one type of flower, or mixing the variety of blooms around the edge of the cake.
Ribbon and flower border
Cut a number of wire lengths; hand snippers or scissors are fine for cutting florists wire. Hold the wire from the top of the cake, then bend it so that it goes along the top, over the sides, and contours with the shape of the cake—this is especially suited to a tiered cake.
Wind pieces of wire together to form the length of the cascade. Once the form of the cascade is created, attach separate wire pieces along the wire’s length, leaving the ends out to stick flowers to. Attach more pieces where the tops of the tiers will sit, so more flowers can be attached sitting on the tier tops.
Cut a long piece of thin ribbon, then wind it around the wire structure, leaving the flower spikes free.
Cut the stems off of a variety of blooms, around 13 mm (½ inch) from the blossom. Stick the wire ends into the centre of the stem to attach them to the wire frame—start from the top of the wire structure, then work your way down, attaching the larger flowers first.
Place the wire structure tentatively onto the cake after every three or four flowers, to check the look of the cascade. Once you have all the larger flowers attached, attach the smaller blooms, even using flowers sprays like baby’s breath, to fill in the form of the cascade. Before attaching to the cake, make sure all the wire is covered; cover any remaining exposed wire with ribbon.
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