How to Decorate a Cake with Fresh Flowers

When you plan an event, it only makes sense to finish the evening with an equally impressive cake. Are you ready to design your cake with fresh-cut flowers and greenery? This tutorial will teach you how to safely create a cake topped with fresh flowers and greenery with a trendy look!

Preparing the Flowers

The combination of flowers and color makes this centerpiece perfect for any occasion!

Let your flowers hydrate overnight in clean water. Once the stems are fully hydrated, cut them and cover them with floral tape. It’s important to create a barrier between the cake and the stem, especially the bottom, to prevent the stem from leaking flower secretion into the cake.

Start by cutting each stem approximately 2-3 inches long. After cutting stems, wrap them in floral tape.

Place the Tibet rose in the center of the cake at the top. Two stems of Geraldine roses should be placed on either side of the Tibet rose. Decorate half the cake with spray roses, white lisianthus, wax flowers, and bonsai greenery sprigs.

Arrange anemones, spray roses, white lisianthus, wax flowers, and bonsai greenery on the other side of the cake.

Fill in any gaps with wax flowers and bonsai sprigs.

Here are some decorating tips:

Keep the flowers looking their best by decorating the cake as close to the event.
A cake decorated with fresh flowers should last at least one day without refrigeration.
Be careful when putting a cake with fresh flowers in the fridge because the flowers can sweat.

Flowers that can be used for Cake Decorating

 There are several flowers to avoid (not a complete list): Mistletoe, Poinsettia, Holly, Sweet Pea, Lily Of The Valley, Daffodil, Azaleas, Calla Lily, and Hyacinth, to name a few. Hydrangeas and baby’s breath are stunningly popular flowers but contain toxic chemicals.

Safe for Decorating: sunflowers, hibiscus, nasturtiums, rosemary, thyme, chamomile, violets, Carnations, Queen Anne’s Lace, Primrose, Sunflowers, Chrysanthemums, Day Lily, Hibiscus, Peony, Chamomile, Freesia, Gerber Daisy, Lavender, Violets, Roses, Marigold, Cornflower, wax flowers, among others.

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Flowers used in this tutorial (also watch the video!):
1 stem of White Anemone
4 stems of Rose Tibet
3 stems of Rose Geraldine
5 stems of Pink Spray Roses
3 stems of White Lisianthus
4 stems of White Wax Flower (cut stems into sprigs.)
4 stems of Eucalyptus Bonsai (cut stems into sprigs.)

Tina Merola

As a professional designer with over twenty years of industry experience, Tina's lifelong creative passion has enabled her to pursue her artistry and vision in various professional environments. Drawing on her knowledge from floral techniques and tips from the industry’s leading professionals allows her the opportunity to channel her love of the unique beauty of nature’s many wondrous blooms into stunning floral designs.