Description
Fresh flowers on a wedding cake look effortless, but they sit on something guests are about to eat. Many commercial flowers are treated with sprays, some popular wedding flowers are often listed as toxic or irritating, and a bare stem pushed into buttercream is a risk no florist wants to take. Add a baker who expected you to place the flowers, or a caterer who does not know where the picks are, and a lovely detail becomes a problem.
This guide gives you a careful, professional process for cake flowers and dessert table florals, built on widely shared industry practice and on checking with reliable sources and the cake maker.
Inside you will find:
- A starting list of flowers often listed as edible and flowers often flagged to keep away from food, with guidance on checking each one
- How to source flowers grown without sprays and keep them separate from treated stock
- Barriers that keep stems out of the cake: posy picks, wraps, tape, straws, discs and topper bases
- What never goes into a cake
- How to coordinate with the cake maker, plus nine questions to ask
- Placement styles, timing and heat
- Dessert table florals that stay off the food
- A cake flowers brief, order sheet, supplies list and checklist
It is written for wedding florists and stylists, and it is useful for cake makers who work alongside them.
Once you have used it, you can say yes to cake flowers with confidence. You will know what to ask, what to use and who does what, and your cakes will look beautiful in photos with a process behind them that bakers and couples can trust.
What’s inside
- Flowers to approach with care
- Spray-free sourcing
- Barriers: picks, wraps, tape and discs
- Working with the cake maker
- Placement and timing
- Dessert table florals
- Cake flowers brief and order sheet
- Cake flowers checklist
