Flowers have long been a popular decoration for luxurious and festive cakes. However, not all people have time to make sugar flowers or rose buds frozen by hand. If you prefer the authenticity of real floral ornaments or need a simple and elegant decoration solution, decorate your next cake with fresh flowers. Flowers will always be a symbol of beauty and it is safe to incorporate them into a cake whenever you choose them carefully.
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Choose and prepare the flowers
Find out where the flowers come from. Not all types of flowers are safe to eat. Do not buy flowers that have been treated with pesticides, insecticides, growth agents or other toxic chemicals. These flowers can make you seriously ill.
In general, it is probably best that you look for a different source than supermarket florists to buy fresh flowers. Most of the flowers sold in these places grow in highly controlled conditions in which various chemicals are used.
Look for organically grown flowers. Ask the florist if the flowers they sell are grown organically. Usually, naturally grown flowers are the most recommended for culinary purposes, since they do not contain chemical additives that could seep into the cake. In most cases, sellers are required to disclose if their flowers are organic.
Visit a local farm, a greenhouse or a flower nursery to find flowers grown using organic and safe farming practices.
It is even likely that organic flowers are not suitable for human consumption. Some species of flowers contain sap and microbes that could cause irritation to the eyes, skin or digestive tract if they come into contact with food.
Choose flowers that complement the cake. Think about the type of cake you will prepare when you choose the flowers to decorate it. Try to combine colors and textures, or create an aesthetic contrast. For example, white flowers look subtle and elegant on a white cake, while bright red roses can compensate for the faint color of some cakes.
- Use edible flowers.
Some species of flowering plants may be safe for consumption. These flowers offer unique and scented flavor notes. In addition, adding them to the cakes is comfortable, since it is not necessary to remove them before serving the cake. Some of the most common types of edible flowers include roses, begonias, chrysanthemums, daisies, dandelions and hibiscus. Each of these edible flowers is distinguished by its subtle flavors, which should be used to improve the flavor of the cake to which you are going to add them.
Flowers such as dandelion, chicory and marigold show bright and acidic notes that can be used to compensate for the sweetness of a glazed cake, while herbal flowers, such as hibiscus and lavender, combine well with uncovered cakes and those adorned with fresh fruit.
Although technically they are edible, it is not recommended that you use more scented types of flowers (such as roses, carnations and jasmine) as food additives, since the chemicals that give them their aromatic characteristics can easily overshadow the flavors of dessert.
Wash the flowers well. Before you start decorating the cake, rinse the flowers from the petals to the stems with a light stream of cold water. Like other crops, you should wash the flowers before using them for culinary purposes in order to remove any dirt, bacteria or insects. You should rinse the flowers you buy, even if they were grown organically, to avoid contaminating food.
- Decorate the top of the cake
Cut the stems. Use a pair of scissors to cut the stems approximately 2.5 cm (one inch) below the flowers. In this way, the stems will have the appropriate length to insert them into the cake. Soak them in water for several minutes before decorating the cake to remove any remaining bacteria or juice.
You should soak the stem even if you already rinsed the flower. The flower stalks contain a lot of water mixed with botanical elements. These items can seep into the cake if you’re not careful.
Fresh flowers do not last long after you cut them, especially at high temperatures. If possible, add the flowers to the cake just before serving. Consider using water pipes to protect the stems (and the cake) after cutting them and allow them to absorb some necessary moisture.
Wrap the stems to protect the cake. If you bought organically grown flowers without toxic elements, there will be no problem if you place them directly on the cake. However, if you still feel uncomfortable with the idea, wrap the stems with a plastic wrap or foil a few times before adding the flowers. In this way, the stem will never come in contact with the cake at all.
You may also find some long, cylindrical water pipes to cover the flower stalks. These tubes will also keep the flowers fresh for longer.
As a possible alternative, roll thick pieces of fondant, place them on top of the cake and press the flowers against the pieces of fondant instead of the cake.
Insert the flowers on the top of the cake. Decide if you want each flower to go on top of the cake. Press the stem of the flower on the surface of the cake, stopping just below the flower, so that the stem is not visible. It will look as if the flower rests lightly on the cake. Then, you can remove the flowers before serving or eating the cake.
Create custom ornaments. Group the flowers into clusters or combine different types of flowers to create a corsage cake. Do it with the same care with which you would make a floral arrangement for a centerpiece. Again, consider the occasion, as well as the types of seasonal flowers so that the cake you prepared has a pleasantly aesthetic appearance.
- Play with flowers of different sizes and colors.
Use whole flowers. For a simpler presentation method, spread uncut flowers that have long stems on top of the cake or on the fountain around the base. Cut wax paper or roll a thin layer of fondant to cover the part of the cake that touches the flower. One or two whole flowers will make the cake look modestly beautiful.
Be sure to cut any visible thorn, leaf or imperfection of the flower stalks before placing them on the cake. You can use whole flowers to easily decorate smaller or uncovered cakes.
Place the flowers between the layers of the cake. Instead of inserting flowers on the top of the cake, paste them between the layers on the outer edges of the larger cakes. Doing so will create the effect that the flowers bloom from the cake. Use foam dividers if you’re worried about damaging the layers or contaminating the cake.
Place fresh flowers in the shape of a hoop around the base, middle layers and the top of the cake to create a festive border.
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