This is a buttercream covered cake. These are some heavy RI flowers. How are they getting them to stay on? Thanks in advance.

PS. If you cannot see the picture try right clicking on the pic, and then click on "show picture".

I can't get the picture to open no matter how I try it, but it seems to be an issue with the site lately.

I suggest making the flowers on toothpicks and then insert them into the cake

i second the idea about toothpicks....

i cant see the photos.

Truth be told, toothpicks render something "inedible" and add the risk that if accidentally left behind in the cake, someone could be hurt.

Making them on thin lollipop sticks or thick uncooked pasta (bucatti) allows them to be classified as edible.

HTH
Rae

I like the pasta idea. I know when I use gumpaste flowers on a cake I insert them into straws so that they dont cut up the cake. But with buttercream flowers why not use just royal icing and prop them up with something until they dry?

I wouldn't use anything....just make them, allow them to air dry several days. Then, attach them using buttercream leaves.

Pretty much all my cakes that have flowers, have r/i flowers(except that last peach one in my pictures...those are b/c attached with b/c) and I've never had them fall off during transporting them.