Edible Flowers

If you put edible flowers on a guest’s plate, they may assume that it’s safe to eat, so avoid using non-edible blossoms and only use ones that are organic, and pesticide-free. Many farmers or commercial growers, grow flowers specifically for consumption – these are the blossoms you want for your wedding cake!

Here are some favorites in the edible blossom world:
Calendula
Carnations
Cornflowers
Daisies
Fruit flowers: apples, cherry, lemon, peach, and plum blossomsHerb flowers: basil, lavender, mint, and pineapple sage
Impatiens
Leaves of scented geraniums
Lilac
Marigolds
Nasturtiums
Pansies
Roses
Squash blossoms
Violas

If you are into adorning your cake with fresh blossoms, consider crystallized them with sugar. So how is it done? Crystallized sugar flowers are made by covering them with superfine sugar. Bakers get the sugar to stick to the petals and leaves by covering it first with egg whites or meringue powder. Petals are usually separated from the rest of the flower to prevent too much wilting.

Flowers with fragile petals can curl or crumble. These are hearty blossoms that crystallize well: violas, pansies, lilac, daisies, carnations, cornflowers, lavender, roses. Being that the crystallized flowers need to dry completely before you use them, plan to make them at least two days before they’re needed.

Most bakers crystallize their own blossoms, but they can be purchased already done, which is pretty expensive.

Have Some Great Cake Decorating Ideas?

We would love to hear all about your Cake Decorating Ideas! Share them here!

Click below to see contributions from other visitors to this page...