Do you all use real flowers or flower petals on cakes? What are the rules for this food safety wise? I've seen little "stick things" Wilton makes w/ some water in them that you stick into the cakes, but I can't imagine someone uses like 100 of those...... and I've seen rose petals just kinda "dropped" onto cakes - they could be individually placed, but sometimes it just looks like someone held a bunch over the cake and dropped them and let them fall where they may......
So if I wanted to do flowers on a cake or on the sides of a cake or something, what would I do?
Also - what about using fresh berries on cakes? I would imagine that they would get some condensation on them either from the fridge or just from the icing and kinda "mush" into the icing on top.... but maybe not. Anyone done it?
Do you all use real flowers or flower petals on cakes? What are the rules for this food safety wise? I've seen little "stick things" Wilton makes w/ some water in them that you stick into the cakes, but I can't imagine someone uses like 100 of those...... and I've seen rose petals just kinda "dropped" onto cakes - they could be individually placed, but sometimes it just looks like someone held a bunch over the cake and dropped them and let them fall where they may......
So if I wanted to do flowers on a cake or on the sides of a cake or something, what would I do?
Also - what about using fresh berries on cakes? I would imagine that they would get some condensation on them either from the fridge or just from the icing and kinda "mush" into the icing on top.... but maybe not. Anyone done it?
1) from CC articles re: edible flowers
and if you do a search of the forums will find several threads about this.
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the flower spikes can hold two stems. tho', of course flowers won't last as long as if individual.
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rose petals ....sure just drop or place (oh no...the same debate as tinsel on the Christmas tree -- place / toss / drop -- i'm a combo dropper/tosser myself)
for cake --- "hey flower girl, get over and do some tossin!" -- suppose could get the bridesmaids involved...invent some kind of "tradition" that each petal represents a wish for happiness for the couple and have them put them on
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for between stacked tiers, wilton has a flower ring you can set fresh flowers in. others use florist foam protected from cake by saranwrap or similar. on sides....big debate...some attache flower to piece of very well cleaned stainless steel wire and insert that, others the spikes, even heard of someone using pasta (not sure kind).....big debate!
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berries: clean well, dry (can even take for spin in salad spinner) use at ROOM temp so no condensation... put on at last minute (after set-up)...
will be fine for a couple of hours. some berries bleed more than others.
HTH
The use of fresh flowers was something we discussed as part of my cake dec course recently and the tutor told us it was something we should try to avoid unless the bride really insists on it. She said that even though some flowers are edible it doesn't mean to say that they are safe. They may have little bugs inside them or they could have been sprayed with pesticides.
This is a topic that is cropping up quite a lot with cake makers here in the UK as more & more brides are wanting them on their cakes, so much so that Tombi Peck wrote an article on it for the BSG newsletter. The article ended like this
"My conclusion is fresh flowers are more trouble than they are worth. Flowers made from sugar may have their own hazards (wires), but at least they can't poison anyone! Do we really want fresh flowers on our cakes? My answer is a firm NO!"
Hope this helps
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