Happy Monday, Cakies! Today’s Spanish-inspired SoCal wedding was pretty stunning, wasn’t it? We’ve got a little extra inspiration for you this morning with this quick tutorial on how to decorate a cake with edible flowers. Thanks to the gals at Of The Flowers for spilling their floral secrets!
First up, a cake adorned with chamomile. You might remember some of these photos from when we planned our Crate and Barrel private registry event earlier this month. Stay tuned for a recap of that gorgeous day!
BTW, are you thinking what we’re thinking? Yep—these sure do make perfect spring bridal shower cakes. Or baby showers. Or birthdays. You get the idea…
Preserved lemon slices and sliced kumquats made up this cheery cake.
Edible flowers ideas for adorning a cake (we suggest hitting up your local nursery for their selection):
Pansies
Violas
Chamomile
Dried lavender
Lemon geranium
Clover
Dianthus petals
Dried rose petals
Side note: Be sure to use only flowers that you know are of the edible variety. If you’ll embellish it with anything else, you’ll want to use floral tape to ensure that nothing toxic gets on the food itself.
Turns out, decorating with edible flowers isn’t too tough at all. Which floral cake is your fave?
Learn how to make a floral naked cake here.
Concept and Styling: 100 Layer Cake / Photo: Scott Clark Photo / Florals: Of the Flowers / Venue: Land Yacht Studio
