Edible flowers you can use on your wedding cake

Decorating a wedding cake with edible flowers can add a touch of natural beauty and elegance. Here’s a Bloom & Song guide to help you create a stunning floral masterpiece:

1. Choosing Edible Flowers:

   • Select Safe Varieties: Only use flowers that are specifically grown for consumption. Avoid flowers from markets or garden centers, as they might be sprayed with pesticides. Look for labels that indicate they are food-grade, edible, or organic.

   • Flavor Considerations: Pay attention to flavors when choosing flowers. Some flowers have stronger tastes than others. For example:

     • Pansies: These have a mild flavor that pairs well with any cake.

     • Roses: Their sturdy petals can be candied beautifully, and they offer a classic floral flavor.

     • Dahlias: Available in various colors, shapes, and flavors, dahlias last a long time.

     • Mums: These have a stronger green flavor but hold up well.

     • Lilacs: Tiny, delicate flowers that work well plain or candied.

     • Hibiscus: Beautiful petals with a tart, berry flavor.

     • Orchids: Surprisingly sweet and available in different sizes.

     • Impatiens: Very mild flavor.

     • Begonias: Gorgeous pink petals with a citrusy taste.

   • Where to Find Edible Flowers:

     • Online: You can order edible flowers online from reputable sources.

     • Local Sources: Check with local wedding cake bakers, flower farmers, or even restaurants that use edible flowers. Farmer’s markets are also a good place to look.

2. Preparing Edible Flowers:

   • Plain: Simply decide where to place the flowers on your cake and press them in. No special tools or skills needed!

   • Candied: To make your flowers extra special:

     • Brush each petal with an egg white wash (1 egg white mixed with 1 teaspoon of water) to give them a glossy finish.

     • Dust each petal with superfine sugar or dip them in melted chocolate before assembling them into flower shapes.

3. Safety First:

   • Avoid Toxic Varieties: Steer clear of toxic flowers like hydrangeas, hyacinths, daffodils, and calla lilies. Opt for edible blooms such as marigolds, pansies, violets, and peonies.

   • Research: Always do your research beforehand and pay attention to the specific sub-species of the flower you plan to use.

Edible flowers not only look beautiful but also add delightful flavors and aromas to your wedding cake. Happy decorating!