Cake Decorating Tips Using Fresh Flowers

Cake Decorating Tips Using Fresh Flowers 

~ by Hannah Moorhouse

It’s no surprise that one of my favorite ways to decorate is with florals, buttercream, palette, or fresh – they’re all a win in my book! Decorating with some fresh or even dried flowers is a great way to add pops of color, height, texture, not to mention romance and plus who doesn’t love fresh flowers?! 

What you’ll need:

• Scissors
• Flower tape
• Bubble / Thick Straws

The most important part is making sure your florals or greens are thoroughly washed and dried.

You’ll then want to fully tape them so no part of your stem appears. (Make sure you’re only taping what goes into the actual cake, so if you’re leaving a longer stem, you’re not automatically noticing some flower tape, but rather your pretty floral cake creation!)

For an extra barrier between the cake and flowers, it’s a great option to insert your wrapped stem into a thick straw. Not only is this great for extra protection, but the straws can really help with stability with some of the daintier stems you’ll be working with.

Fun Tips

  • Don’t just use your opened blooms! It creates a great effect to use both your opened and full floral beauties as well as your smaller and closed flowers. Some of my favorites bakes are focused more of some of the smaller blooms I’ve had.
  • Start off with cutting longer stems then you think you’ll need! You can always cut them shorter but can’t add any height once it’s gone.
  • Don’t forget the greenery! Not only is it great filler, but also it can really play up the effect you’re going for.
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