(Closed) Silk or Fresh for cake decorating?

posted 8 years ago in Flowers
  • poll: Silk or Fresh?
    Silk : (4 votes)
    33 %
    Fresh : (8 votes)
    67 %
  • Post # 3
    7975 posts
    Bumble Beekeeper

    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
    4 posts
    • Wedding: September 2010

    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
    1011 posts
    Bumble bee

    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 # 6
    3575 posts
    Sugar bee
    • Wedding: October 2010


    Post # 7
    189 posts
    Blushing bee
    • Wedding: January 2012

    I vote for fresh. Regardless of any pro reasons for silk, the elegant look of fresh totally wins out in my opinion!

    Post # 8
    2866 posts
    Sugar bee
    • Wedding: September 2010

    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
    6572 posts
    Bee Keeper
    • Wedding: February 2010

    our caterer surprised me with fresh flowers on our cake, and i loved them!

    Post # 11
    2866 posts
    Sugar bee
    • Wedding: September 2010

    @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?


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