I was asked to make a cherry blossom cake. The flowers look identical to the primrose. Can someone show me the difference or can I use primrose flowers and get the same effect?

I should add that she wants the flowers to be blue instead of the traditional pink, so they aren't really cherry blossoms, per se.

The difference in my mind is that the primrose petals have a split edge- a cherry blossom is more round edge - if that makes any sense?

I think a standard 5 petal cutter is the most common one for cherry blossoms

I found this thread on teh subject
http://www.cakescanada.com/forums/viewtopic.php?f=18&t=3518

Thanks. I didn't realize they were fondant/gumpaste. I thought they could be done in RI

http://www.wilton.com/technique/Primrose

http://www.wilton.com/technique/Wild-Rose

I did a google image search and say cherry blossoms with both smooth edges and some that had the little dent in the petal. If you wanted to do them in royal I'd use the above links.

You can also ask the person what they want. If I was doing gumpaste flowers, they'd end up costing more than the royal icing ones.

I only work with fondant and gumpaste so I didn't even think of RI But it seems like you can do any flower with RI so that might be the easiest way to go - it would be great to see pics later of your cherry blossoms!

Thanks, TexasRose. Those were the flowers I was hoping to do with RI for the blue "cherry blossoms" she wants. I just wanted to make sure that would look okay.