How to Arrange Fresh Flowers on a Wedding Cake

Fresh flowers can be used in any number of ways to decorate the wedding cake.

A wedding cake is the centerpiece of the wedding reception. Every couple wants their cake to be beautiful and taste delicious. Fresh flowers can be used to lavishly decorate a wedding cake. The flowers can match the bride's bouquet or reception colors; or it can have a one-color theme. A floral piece can be made to go between tiers or as a cake topper. Flowers can cascade down or be set in equally divided segments of the cake. A bottom tier can be surrounded with a ring of flowers and ivy, with individual petals scattered on the tablecloth. A small bouquet holder or nosegay can be made for the cake topper, with ribbons that cascade down the tiers.

Things You'll Need

• Flower spikes for food only
• Bouquet holders
• Crystal bowls
• Fresh flowers
• Sharp knife or floral scissors
• Floral foam (optional)

Instructions

1. Make a sketch of the proposed cake, showing the positioning of the flowers. Lightly color in the sketch to determine how the cake will look.

2. Cut flower stems in 3- to 5-inch lengths. Set the stems in containers of tepid water to let them soak up the liquid.

3. Fill the spikes 1/3 full of water. If you're using floral foam as containers for small arrangements, soak it in water.

4. Insert the flowers into spikes or containers. Trim down any stems that seem too tall.

5. Use your sketch as a guide to mark the spots on the cake where the spikes or floral arrangements need to be placed. Make an indentation in the icing with a knife tip.

6. Insert an empty floral spike partway into the cake to break through the icing and go down into the top of the cake. Carefully pull the empty tube out and insert the vial of fresh flowers into place. Push the vial part of the way into the cake before stepping back to assure yourself that the placement is correct. Push the spike in further to secure.

Floral Ring

1. To make a floral ring, insert the flowers into spikes, if they are going to be on display for hours.

2. Surround the bottom tier of the cake with flowers in spike tubes. Place each new flower on top of the spike in the previous vial to conceal all of the spikes.

3. For small arrangements, cut stems at 2 to 3 inches long. Insert three main flowers into the floral foam in the container.

4. Continue filling in the container with small flowers. View the arrangement from all sides to make sure all gaps are filled in.

5. Add picks of sprays of rhinestones or pearl beads.

Tips & Warnings

• Research on poisonous flowers is a must. Do not use any flowers that are toxic.

• Keep the cake in a cool area, out of the sun, when using fresh flowers.

• Push the spikes in slowly. Don't force the spikes and split the cake open.

• Place fresh flower heads on cake stairways or add to fountain water.

• Never use flowers that have been treated with toxic pesticides or are poisonous.

• Do not place poinsettia, rhododendron, azalea, buttercup, daffodil, jasmine, lilies or lily of the valley on a cake or edible product.

• Do not use cut garden flowers on a cake. Insects can be nestled inside the blossoms.