Post # 1
I am doing a cake for a wedding (the baker backed out at the last second). The colors are white, aqua, hot pink, lime and orange. Her flowers are gerberas. Here’s my list of pros and cons:
Fresh Pros – pretty, cheaper than silk
Fresh Cons – may wilt, may not be able to stick them into the crusting buttercream after it dries
Silk Pros – can do ahead of time, can position again if necessary, will not wilt
Silk Cons – More expensive than fresh, and they’re not fresh flowers!
Thoughts? Help me decide, bees!
Edit: I should add that we’re traveling 4 hours with this cake. In a cooler in our car. We could assemble the flowers when we got there though.
Post # 3
I vote fresh.
Regarding sticking them into the buttercream after the fact – can you use toothpicks? Like, stab the back of the head of the flower (minimal stem left on), so that the toothpick goes in but not through, and then push the toothpick into the cake? You’d have to remove them all when cutting the cake to serve, but you’d do that anyway, right?
Post # 4
Flowers and food make me nervous for some reason. I guess that it’s because you don’t know what pesticides or anything have been used on them, and I don’t want that near my food. You can find such pretty silk flowers if you look. Good luck!!!!
Post # 5
I had fresh in my cake and it was fine. Can you believe my mom froze the top layer with the flowers still on top! They didn’t look too bad, but it’s not the same as “freeze drying”! Of course, my florist knew the flowers were going to be for the cake.
Post # 7
I vote for fresh. Regardless of any pro reasons for silk, the elegant look of fresh totally wins out in my opinion!
Post # 8
Silk. If you’re worried about having to reposition them then fresh flowers can get a bit squished or broken and may look fine but brown later in the day.
Plus I’d be concerned about toxicity (both pesticides & from pollen). I’d say if you do fresh make sure you get them from a florist and they know they’re for a cake. You can’t insert fresh flower stems into the cake (for health reasons) so you’d have to use plastic picks to place them – so it seems like they’re a LOT more fragile and a lot more work.
Post # 9
our caterer surprised me with fresh flowers on our cake, and i loved them!
Post # 10
Camrie – that’s totally what I’m concerned about. It’s my first ‘client’ cake, and fresh flowers can get bruised, wilt, brown, fall apart, petals fall off, can’t put them in the cake directly… AND we’re transporting the cake 4 hours.
Post # 11
@twocatcupcake: I’d stick with the silk (or clay even) if you’re worried about it. Then you know exactly how it would look. There are beautiful silk options and you can mess with them as much as you want without damaging them.
Real flowers would need to be kept hydrated till you got there and then you’d have clip the stems and arrange them on site. Since you said this is your first client cake why add extra stress?
Post # 12