Fresh Flowers Safety on Cakes

I’m sure that many of you are asked to use fresh flowers on cakes – especially wedding cakes. Here is an excerpt from Sugar Ed Productions about this very topic that I’d like to share with my fellow bakers:

• Be sure the flower is non toxic. There are many common flowers that are poisonous. (Such as the popular wedding flower, the hydrangea.)

o Do your research before you choose which flowers to use on a cake. You can find many websites that provide this kind of info.

• There are flowers that are actually edible, and then there are those that are non toxic, if grown and handled correctly.

o It’s ok to use a non toxic flower on a cake, as long as it is grown, processed, and used correctly.

• Flowers purchased from standard florists and grocery stores have chemical pesticides, herbicides and fungicides or other chemicals on them. Don’t use those.

• Be sure the grower is certified and licensed as organic. Ask what types of pesticides etc they use and be sure they are food safe.

o Ask about the entire process of harvesting and handling from the plant to the cake: is there any chance the flowers might hit the floor, be laid on dirty tables, put into dirty boxes or come in contact with anything making them not safe to touch food.

• Never push stems, cut or uncut, into cake, even if they are organic. They have been sitting in flower water, which contains bacteria.

• Wrap stems fully in floral tape, then plastic wrap (I like Press ’n Seal). Then insert that into a straw. Plug the bottom of the straw with melted chocolate, so nothing can seep into the cake. (Or use a posy pic.)

o Be certain that no tape, plastic wrap, or any part of the plant can become dislodged and end up on a cake plate.

• You can make nosegays or arrangements in foam or a large mound of icing, in a shallow bowl, as one movable piece. Be sure flower juices are not running or seeping anywhere. (Always wrap stems.)

• Always have a moisture proof barrier between flower stems and cake/icing.

• Think about how long each flower type will hold up once cut and out of water. Some won’t stay looking nice for long.

• Always place the flowers on the cake as late in the schedule as you can.

• Give proper instructions for removal and serving to the venue/client.

Putting fresh flowers on a cake is not a simple proposition. It takes a lot of research and preparation to make sure it’s done correctly and safely.

I personally include a disclaimer on my invoice stating that the responsibility of the flower safety, quality and safe food practices will rest with the florist and not with me. I also recommend to the client to obtain a notice of plant safety from the florist. However, even with all those precautions in place, it never hurts to learn more about fresh flowers usage.

Hope this helps those of you who use fresh flowers on your cakes.