It's that time of the year, spring is just around the corner, which means more blooms for your delish cakes! Edible flowers are handy to have, they make any cake look fab, in season and on trend. And trust us when we say this, the pattern will not go away! There are many things to check before you go ham in with the flowers, some flowers are naturally toxic if consumed, and others are harmful because of pesticide use. If you are in doubt, please do ask a florist. Edible flowers include roses, pansies, violets, dandelions, gardenia, cornflour, Dahlia; there is an array of lovely flowers available. Please check Greens of Devon for more information. Edible flowers look great on cakes, cookies and desserts; it's the simplest touch which makes it outstanding. You must be wondering what they taste like? Well, violets, roses and lavender are sweeter which are perfect for cakes and desserts. Yellow calendulas are light and not pungent. Other flowers are spicy and almost like peppermint. When in doubt, taste, but be sure it's not poisonous. If you or your guests are prone to allergies, maybe use in small amounts so you can judge their effect. Decorating with flowers is so easy, you don't require any special skills or tools. You need to know where to place them. It's a more straightforward way than making flowers with buttercream. They look pretty fabulous! Cannot stress this enough, please please do not use non-edible flowers in foods, if a guest finds it, they may think it's edible and can cause a severe injury.

Some handy tips:

  • Only use flowers which are grown for consumption. Your wedding cake maker and flower farmers can point you in the right direction for the best sources in your area or where you can purchase from.
  • There are some great online retailers such as Greens of Devon, Maddocks Farm Organic and The Flower Deli.
  • Pay attention to the flavours when you are choosing flowers. Chive flowers are lovely, but let's face it, you don't want your cakes smelling and tasting like onions!
  • Buy the flowers the day you are going to use them. If ordering online, place the order for it to arrive the day before the cake is due or opt for an express Saturday delivery, if the cake is required for the evening.
  • Flowers can be stored in the packaging they arrive in and placed in the refrigerator to maintain their freshness. But please do use them quickly, because they will deteriorate in colour and wilt.
  • Pick a frosting that stays soft like swiss meringue buttercream. American buttercream is not ideal as it forms a crust and the flowers won't stick to it.
  • Make sure the cake is frosted ahead of time before you place the flowers on the cake.
  • Place the flowers on the cake before you are about to serve, or if its a wedding cake, place the flowers on at the venue.
  • Layering the flowers work well, or they can be scattered. A wreath on the top tier looks beautiful.
We prefer to use them in their natural form. Or you can use them as candied. It is entirely your choice. We hope this is enough information for you. Edible flowers are usually available from April onwards. How to use edible flowers on cakes