The wedding cake

Wedding cake with flowers - amazing decor options

It is impos­si­ble to imag­ine a wed­ding evening with­out a lux­u­ri­ous cake. This is a won­der­ful del­i­ca­cy and a won­der­ful dec­o­ra­tion at the same time. The most pop­u­lar vari­ant of its design is flow­ers.

What are the flowers?

Cake flow­ers can be very dif­fer­ent — waf­fle, sug­ar, cream or mas­tic. In addi­tion to arti­fi­cial ones, live buds are also used to dec­o­rate a wed­ding cake.

Jew­el­ery made from mas­tic is volu­mi­nous and looks almost life­like. Their col­ors can be the most fan­tas­tic shades that do not exist in nature.

Most often, con­fec­tion­ers embody sweet ros­es, orchids or peonies on wed­ding desserts. Chamomile and daisies look good. On the sur­face of the fes­tive dish for tea drink­ing, not only petals appear, but stems and leaves.

Even if you dec­o­rate the cake with cream, with such flow­ers it looks no less impres­sive than with “mas­tic sculp­tures”. Dec­o­rat­ing the sur­face of the dessert with cream flow­ers can give it an ele­gant look and solid­i­ty. Although a lot depends on the theme of the design. Rep­re­sen­ta­tive ros­es are one thing, and mod­est daisies are anoth­er.

With a thick cream, it is easy to depict flo­ral dec­o­ra­tions of mint, lilac, peach and oth­er shades on the cake.

The use of live buds impos­es cer­tain restric­tions on the use of some plants when dec­o­rat­ing a wed­ding cake with flow­ers. You can not work with callas, lilies of the val­ley, jas­mine snow­drops. They con­tain tox­ic sub­stances that are easy to poi­son.

Some fresh flow­ers are quite easy to turn into edi­ble ones. They can be eat­en with­out any harm to the stom­ach. At the same time, they will retain their ele­gant appear­ance until the very use. Usu­al­ly ros­es, laven­der, chrysan­the­mum or cal­en­du­la are used for sug­ar­ing. Suit­able for eat­ing orchid and tiger lily.

See also
Bridal bouquet of roses

Flow­ers are cov­ered with a com­po­si­tion of ordi­nary sug­ar mixed with an egg (for this you will need to work with a brush), sprin­kled with pow­dered sug­ar and dried.

These blanks are stored in a jar until the cake decor begins, and are used for their intend­ed pur­pose when a real need aris­es.

For such dec­o­ra­tions, flow­ers of light shades are more often tak­en, since dark ones become even dark­er after pro­cess­ing, and this is not always beau­ti­ful.

Color Arrangement Principles

There are many ways to dec­o­rate a wed­ding cake with flow­ers. It depends on the shape, size of the wed­ding dessert and the artis­tic intent of the con­fec­tion­er.

  • You need to arrange the dec­o­ra­tions accord­ing to the cas­cade prin­ci­ple, when they seem to be scat­tered over the sur­face of the cake from top to bot­tom. This arrange­ment is accept­able on desserts con­sist­ing of sev­er­al tiers.
  • You can place them in an artis­tic mess, as if there is no clear prin­ci­ple in their instal­la­tion. This option is suit­able for dec­o­rat­ing cakes of var­i­ous shapes.
  • On a mul­ti-tiered dessert, it is pos­si­ble to even­ly arrange dec­o­ra­tions on each tier.
  • Flow­ers may lie ran­dom­ly. The uni­fy­ing fac­tor of the arrange­ment pat­tern is the petals that con­nect the indi­vid­ual ele­ments into a sin­gle com­po­si­tion. This prin­ci­ple is espe­cial­ly clear and effec­tive on “sweet struc­tures” with a large area.
  • Flower dec­o­ra­tion should be con­cen­trat­ed only on the top of the cake if it con­sists of sev­er­al tiers.

Fresh flowers on the cake

It is assumed that these addi­tions will be removed from the dessert before eat­ing it. Real plants are eas­i­er to pick up in accor­dance with the gen­er­al decor of the fes­tive hall and table so that they echo the bride’s bou­quet or jew­el­ry in her hair and dress.

See also
Wedding dresses for curvaceous brides: size is not a hindrance to beauty

Peonies and ros­es, dahlias and anemones look best on the cake. A sweet dish stud­ded with such ele­ments can be dec­o­rat­ed with fruits and berries at the same time. This com­bi­na­tion looks very appe­tiz­ing and solemn. Among the most com­mon edi­ble dec­o­ra­tions for this occa­sion are grapes, plums or straw­ber­ries.

Since fresh flow­ers are a pecu­liar thing, some fea­tures should be tak­en into account when dec­o­rat­ing a wed­ding cake.

  • It is nec­es­sary to make sure that the flow­ers are sta­ble and fresh so that they are pre­served until the end of the hol­i­day. No one needs a dull flowerbed instead of an ele­gant cake for tea drink­ing.
  • To enjoy the fresh­ness of plants for longer, you can use water hold­ers when dec­o­rat­ing.
  • When dec­o­rat­ing a dessert, you should act care­ful­ly, ensur­ing min­i­mal con­tact of the plants with the sur­face of the sweet dish.
  • It is nec­es­sary to start dec­o­rat­ing the cake with fresh flow­ers no ear­li­er than two hours before this del­i­ca­cy is cut into pieces.
  • After dec­o­rat­ing, sweets should be kept in the refrig­er­a­tor.

A good way to dec­o­rate when fresh flow­ers on the cake are com­bined with edi­ble fig­ures. So, you can put edi­ble swans and wed­ding rings on top of the dessert, com­ple­ment­ing the com­po­si­tion with a fresh flower or a bou­quet of nat­ur­al plants.

You will learn how to dec­o­rate a wed­ding cake with fresh flow­ers at home from the fol­low­ing video.

Color solutions

Mod­ern con­fec­tionery tech­nolo­gies make it pos­si­ble to turn a cake into real­i­ty in any col­or. White is suit­able for dec­o­rat­ing with flow­ers of any shades. For exam­ple, a cake with a blue base and a white coat­ing will look great with large blue mas­tic ros­es. It will be inter­est­ing to look at the tran­si­tion from dark to light shades in flo­ral dec­o­ra­tions. (ombre effect).

See also
Church wedding: rules

A light cake will leave a last­ing impres­sion with pur­ple or lilac flow­ers.

Red flow­ers look great on a white back­ground. This is a very sym­bol­ic dec­o­ra­tion for a wed­ding, giv­en that we are talk­ing about a union built on love and pas­sion. Suit­able tones for this design are gold and choco­late.

For white dec­o­ra­tions such as daisies, it is advis­able to choose a beige or yel­low­ish back­ground on which the petals will not be lost, although a plain cake, for exam­ple, the same white one, looks ele­gant in its own way. Flow­ers made of mas­tic or cream that dec­o­rate it give the impres­sion of restraint and ele­gance.

Beautiful examples

Dec­o­rat­ing a fes­tive dessert in peach tones will bring a feel­ing of fresh­ness to a wed­ding tea par­ty. A cake dec­o­rat­ed in such col­ors is espe­cial­ly suit­able for a spring wed­ding. Thanks to the beau­ti­ful buds and beads that empha­size each tier of the sweet dish, it seems espe­cial­ly airy and ele­gant.

A mint-col­ored dessert can be dec­o­rat­ed with mas­tic flow­ers in a vari­ety of ways. By avoid­ing flashy col­ors, com­po­si­tions that caress the eye are cre­at­ed, which you will want to look at for a long time before pro­ceed­ing with the tast­ing of the cake.

Thanks to spe­cial ele­ments using edi­ble flow­ers, the wed­ding cake takes on a roy­al look.