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How to Safely Decorate a Cake with Fresh Flowers (And What to Avoid)
• Lynsey Macdonald
Fresh Flower Cake Decorating a nutshell!
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never assume that a flower is safe to put on a cake because you have seen it on social media!
- always do your research and never just use flowers given to you by a florist
- wrap all fresh flower stems in professional florist tape and use a cake pin or flower pic to insert them.
This guide is intended as a practical starting point - consult up-to-date horticultural and food safety guidance before using any fresh flowers on cakes.
Fresh flowers are one of nature’s most beautiful decorations! However, while adding some floral flair can look incredible, not all flowers are safe to use on cakes. Luckily, we have a flower expert on hand! We spoke to our talented friend Bella to learn how to safely decorate a cake with fresh flowers (and what to avoid).
From exploring which blooms are toxic and which are safe, to sharing her top tips on preparing your flowers for your cake, we’ll leave you in Bella’s capable hands…
Bella, the founder of Bella and Bean, is an award-winning wedding cake designer specialising in elegant, contemporary cake designs. Known for combining refined design with fresh floral styling, she regularly works with seasonal blooms to create artistic centrepieces for luxury weddings and events across the UK.
Fresh Flowers on Cake - The Lowdown
Fresh flowers are one of my favourite design mediums because they bring beautiful colour and texture along with a sense of movement, softness and individuality that changes with every season.
But, as beautiful as they are, something many people don’t realise is that not every beautiful flower belongs on a cake. In fact, many of the most popular flowers sold by florists are not considered food safe, including many that appear regularly on celebration and particularly wedding cakes – gypsophila (baby’s breath), delphiniums, hydrangeas to name a few.
Some contain toxic sap that can cause anything from skin irritation to gastrointestinal issues; others have non-edible qualities such as shedding pollen or inedible berries, have irritating hairs or strong fragrances that can contaminate food. If you use florals on your cake designs, it is so important to educate yourself on which varieties are and are not safe to use and also how to prepare them properly to be safely applied to your cakes.
TOXIC and NON-EDIBLE FLOWERS CHECKLIST
This guide is intended as a practical starting point rather than an exhaustive list. Always research each flower individually and consult up-to-date horticultural and food safety guidance before using any fresh flowers on cakes. Most times a quick Google will instantly tell you if something is safe or not. My golden rule is if I'm not completely confident a flower is suitable for use; I simply don't use it. There are too many beautiful alternatives to take unnecessary risks.
Note that just because something appears in the "cake friendly" column, that does not equal "edible". This list is for decorating only.
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TOXIC & NON-EDIBLE FLOWERS (DO NOT USE) |
SOME GREAT CAKE FRIENDLY FLOWERS |
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WHY IS GYPSOPHILA ON THE TOXIC LIST?
It surprises most people that Gypsophila is on the list, as it is one of the most widely used wedding cake flowers if you look through Instagram, yet it's advised against for food decoration.
Gypsophila contains naturally occurring compounds called saponins, which can cause stomach upset, vomiting and diarrhoea if ingested; the sap from the stems and flowers (which shed onto the cake) can cause skin irritation or contact dermatitis; and the pollen can trigger allergies, eye irritation and asthma symptoms. Also, its ‘distinctive scent’ is enough to put anyone off their food! (it is often compared to cat wee!).
TOP TIPS FOR WEDDING FLOWERS
Never assume a florist's flowers are suitable for a cake. One of the most common justifications I hear for using unsuitable flowers on cakes is: "The florist left me a box of flowers, so I assumed they were all safe to use." Unfortunately, that's not how it works.
A florist's expertise lies in selecting, conditioning and arranging flowers. It isn't their responsibility to know which varieties are suitable for use around food. For every floral wedding cake I create, I contact the florist well in advance and request a complete list of the flower varieties selected for the day. I then research each one individually before deciding which can safely be incorporated into my design.
It's not uncommon for the most beautiful 'hero' flowers like hydrangeas, trending calla lilies, through to seasonal holly and mistletoe to be unsuitable for cakes. Rather than compromising the overall design, I simply replace any unsuitable blooms with high-quality silk alternatives. When carefully woven amongst fresh flowers, they're virtually indistinguishable from the real thing and allow the finished arrangement to remain true to the florist's original vision while keeping the design food-conscious.
I also make a point to discuss this approach upfront with my clients during their design consultation as it is my responsibility as their designer to ensure they are aware of the risks and the best solution to deliver their dream vision.
Food-safe dried edible flowers are also a great option, which add beautiful, natural texture without the pesticide risks.
PREPARING FRESH FLOWERS PROPERLY
Beautiful floral styling is not just about choosing the right flowers though; it's about preparing them responsibly. Every stem should be professionally prepared before it goes anywhere near your cake. Products such as food-safe floral wire, tape, flower pics and cake pins allow you to create natural-looking arrangements while maintaining an essential barrier between the flowers and the cake. This means:
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Washing your flowers to remove any insects or pesticides
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Removing any damaged or unnecessary petals and leaves
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Wiring and wrapping stems carefully with food-safe floral wire and tape
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Wiring delicate blooms where additional support is needed
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Using food-safe flower pics, cake pins or holders, so stems do not come into direct contact with the cake
Some of my favourite products to use are:
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Burnt Island Occasions Cake Pins and Hooks
Please note, it has been found in recent years that dipping bare stems in stem seal or in melted chocolate are not viable options as they flake off into the cake
IN SUMMARY…
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Always research every flower individually.
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Never assume a florist-approved or supermarket flower is food-safe.
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Don't rely on social media for guidance. Just because someone on Instagram has posted a cake covered in Gypsophila (Baby’s Breath) doesn’t mean you should.
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Always prepare your stems responsibly.
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When in doubt... leave it out!
Thank you so much to Bella for this fantastic guide - you’re a true floral expert!
Alternatives to Fresh Flowers
If you’re not quite ready to dip your toe into the “fresh flowers pond” yet, there are some fantastic alternatives to help you embrace the floral trend.
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Dried Edible Flowers
We have some gorgeous dried edible flowers from Nurtured in Norfolk which are perfect for decorating the sides of your cakes and cupcakes. The collection includes a range of dainty, colourful flowers which aren’t only safe to decorate with, but they’re safe to eat.
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Wafer Paper Flowers
We love a delicate wafer paper flower! They give that sophisticated floral look without you having to worry about any sort of toxicity. Our range of FunCakes wafer flowers is absolutely perfect for decorating all sorts of celebration cakes, whatever the colour palette!
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Silk Flowers
As Bella herself mentioned, silk flowers are a lovely choice. Again, this removes any toxicity concerns, and, as a bonus, they can be held on to as a pretty keepsake after the event! We have a gorgeous selection of silk flowers from Simply Making to choose from.
Feeling confident about decorating with fresh flowers?
Thanks to Bella, we are too! We can’t wait to see the gorgeous floral cakes you create. Be sure to show them off by tagging us on Instagram at @the_cake_decorating_co and using the hashtag #CakeDecFamous for a chance to be featured!
Frequently Asked Questions
Can I put Baby's Breath on a cake?
No. Baby's Breath (Gypsophila) contains toxic compounds called saponins that can cause vomiting and diarrhoea. It also drops irritating pollen and sap.
How do you seal flower stems for cakes?
The safest method to seal stems is by wrapping them securely in food-safe floral tape and inserting them into a cake pin or flower pic.
Can you dip flower stems in chocolate to make them food-safe?
No. Food safety experts advise against dipping stems in melted chocolate or liquid stem seal, as the coating can easily flake off inside the cake, leaving the toxic stem exposed to the food.
Can I use the flowers my florist left over?
Never assume leftover florist flowers are food-safe. Florists select blooms for visual arrangement, not food safety. Always identify and cross-reference each specific flower against a toxicity checklist before placing it near your cake.
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