The wedding cake is the focal point of the reception and will attract lots of attention. The cake is featured in photos and most couples cut the cake together in keeping with tradition: So be sure your wedding cake looks gorgeous enough to be preserved for posterity. If you are making your cake yourself or cutting down the wedding spending by adding your own cake decorations, using fresh roses is a viable option that will be beautiful and romantic, too.
Sketch the design for your cake. It is important to visualise what the final result should look like, so you can estimate quantities of supplies and be sure that your design will coordinate with the rest of the wedding decor If you are adding any smaller blooms to accompany the roses, incorporate only edible flowers into your sketch, since the flowers will be touching the cake.
Order your roses from a florist well in advance of the wedding day, at least three months if possible. The number of roses you need will depend on the size of your cake and your personal design. Use the sketch as a guide, but order more than you think you will need. Arrange to pick up the roses the day before the wedding.
Cut the ends from the stems and place the roses in water overnight. Keep them in a cool area and add 1.5 ml (1/4 teaspoon) of bleach per 1100 ml (1 quart) of water in the container. This will preserve the freshness of the roses until the big day.
Transport the roses wrapped in tissue paper when travelling to the venue to assemble the cake. On site, you can begin to trim the roses down, if necessary, cutting the stems with a craft knife or sharp scissors. Create a topper by bunching several of the roses together to make a small dome. Secure the stems to each other using florists' tape.
Arrange all the flowers on the cake exactly as a trial run before securing anything. This will inform you of whether you have enough roses to complete your planned design and to troubleshoot any spots that might be difficult to adhere a rose. Take a digital picture of the cake just as you want it to look, in case you forget when moving from the trial run to the real deal.
Place a dab of buttercream frosting on the top tier of the cake where you want the rose topper to sit. Press very gently on the roses to steady them in the icing. Affix the rest of the roses in your desired arrangement using the buttercream frosting as well. Poke the stems into the cake (about 13 mm (1/2 inch)) as well as the icing.
Scatter the petals of any remaining roses around the base of the cake on the display table.
Tell the florist you are going to be placing the roses on a cake so he or she knows that the roses must be clean. If you are not sure if your florist prepared the roses for a cake, mist them with water and press gently dry with a paper towel to clean them.
Things you need
- Fresh roses
- Pencil and paper
- Buttercream icing
- Florists' tape
- Tissue paper
- Craft knife or scissors