HI Cake people!
I am a long time reader, first time poster! 
I have a friends wedding cake to do and she wants the top layer covered in roses (top layer a 7 inch) and cascading down the sides. The cake is chocolate and coated in ganache, with chocolate coller on each level and it will be stored indoors and the weather is cool where I am.
She has told her florist she needs roses safe to use for a wedding cake.
What is the best way to add fresh roses, I have done a practice cake on the dummies which she loves but regarding the roses do I:
* Trim the stems and have the rose heads resting on the ganache?
* Leave a little of the stem and put in cake?
* Use the roses picks? - my concern is she wants so many roses that the top layer will be a mess if I had to use that many rose picks?
any help would be greatly appreciated!
Cheers
Steph
I'd Like to know the answer too. Never thought of how that many roses could leave more holes than cake. Wonder if you could use some kind of floral foam, making sure that it doesn't touch the cake, or doing a dummy cake for the top layer. I'm sure someone will have a better anwer for you.
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