I am making a wedding cake with swiss meringue buttercream icing. I will be placing fresh roses on the top and sides. What can I wrap the stems with? Someone suggested the flower spiked with water inside, but won't the water leak onto the cake if I use these spikes for the rose cascade down the side of the cake?
I'd use the water spikes for the tops of the tiers. When they cascade down, I think you can wrap the stems in florist tape. Craft stores have them by the silk flowers....other than that I don't really know.. Good luck...
I can answer your question, I do cakes and am a florist, but have a couple of questions for you. How long are the roses going to be on the cake before it is cut? Can it be refrigerated right up until they need it?