Cascading Roses (Fresh)

Decorating By Cjbeeth Updated 21 Mar 2010 , 3:03pm by KarmaStew

Cjbeeth Posted 6 Dec 2009 , 2:16pm
post #1 of 8

I am wondering if when doing a cascade design with fresh roses, what is the technique used to get them stuck to the cake? Can they just be stuck in?

7 replies
indydebi Posted 6 Dec 2009 , 3:02pm
post #2 of 8

It's never a good idea to penetrate a cake with fresh flowers. Kerry Vincent told a story (when I saw her in Las Vegas) about a test that was done in which roses were placed in a vase of red-colored water. These roses were then plunged into a cake. When the cake was cut, there were ribbons of red running thru the cake. So if you want "fresh flower waste" in your cake ....... icon_confused.gif ?

There are a number of options. Wrap the stems in saran before adding to the cake. Use flower spikes or straws.

I cut the stems off as close to the head as possible, then using a blop of BC, I 'glue' it to the side of the cake. When I cut the cake, the flowers and these blops are removed. The cake and even the top layer of icing is never penetrated.

JenniferMI Posted 6 Dec 2009 , 3:32pm
post #3 of 8

I agree with Indy...NEVER EVER poke naked stems into a cake - total YUCK!!!!! Wrap the with plastic wrap, foil, dip in chocolate, anything to make that barrier.....

You would be surpirsed how many florists pike naked stems.....eewwww, not in my cakes!!!

Jen icon_smile.gif

Cjbeeth Posted 11 Dec 2009 , 6:53pm
post #4 of 8

Thank you so much for the responses!

I will experiment with the two ways you ladies suggested and see which works best for me.

Indy you think that buttercream would be enough to glue fresh roses all down the cake or do you think that maybe royal icing would be best? The cake will be covered in fondant. Also do you think it would be best to put the flowers on at home or once the cake has traveled?

Thank you very much again.

indydebi Posted 11 Dec 2009 , 8:55pm
post #5 of 8
Originally Posted by Cjbeeth

Indy you think that buttercream would be enough to glue fresh roses all down the cake or do you think that maybe royal icing would be best?

I use BC for everything. Never (repeat ... never!) make RI except for flooding cookies.

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juststarted Posted 12 Dec 2009 , 1:23am
post #6 of 8

Hi indydebi, all the pics you post for flowers glued with BC, looks like those cakes are BC covered. Will it still work the same on a Fondant covered cake?

2txmedics Posted 21 Mar 2010 , 2:59pm
post #7 of 8

OMG!!! as always Indys...Beautiful work and very smart!....made another cake using your recipe for BC....and I love it! Being in South Texas our summers can get hot, not that we've had any lately!!!...have a cold snap we are at 34 again!!!

But I do love the way it spreads and CRUSTS!!!...have have to try the Roses, yours are gorgeous!!!

Ok, so now I know BC can hold flowers on a cake, and use as a barrier....but do you put them on at the event or are they strong enough to stay in place to transport?

KarmaStew Posted 21 Mar 2010 , 3:03pm
post #8 of 8

I wouldn't drink the water in the vase, nor would I ever stick flower stems in a cake.

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