Decorate your cake with the natural beauty of fresh flowers from your garden. Many types of flowers you grow not only look beautiful but they also have a pleasant flavor. Edible flowers make eye-catching and sophisticate decorations for a cake for any occasion from weddings to birthdays, and these flowers can be consumed with the cake, whether you candy-coat them in sugar or leave the blossoms in their natural state. If you do not have a green thumb, edible flowers like violas, pansies, marigolds, geraniums, roses petals and fruit blossoms can often be found in the produce section of many upscale or specialty grocery stores.
Use Plain Fresh Flowers on a Cake
Wash and pat dry all of the flower blossoms.
Cut the stem of each of the flowers at an angle, 2 inches below the blossom.
Trim drinking straws to 3 inch lengths, one per flower.
Fold ½ inch from the bottom of each drinking straw up and tape to the rest of the straw to seal off the bottom, and create a miniature vase.
Add water to the straw to fill it halfway with water, and insert the cut flower stem into the mini-vase created from the straw.
Push the folded bottom of each of the straws into the cake to hold the flowers upright and keep it looking fresh. Refrigerate the cake until ready to serve.
Make Candied Flowers for Cake Decorations
Beat 2 egg whites in a bowl until foamy.
Apply the beaten egg white to washed and dried edible flowers by painting it on with a small artist's paintbrush.
Lay the flower into a shallow bowl and pour ½ cup of superfine sugar over the flower so that some of the sugar adheres to the flower and the excess fills the base of the bowl.
Transfer the sugared flower to a wax paper-lined baking sheet and dry at room temperature overnight.
Scatter these candied flowers over the surface of an iced cake, pressing them slightly into the icing to stick to the surface of the cake.
About this Author
Athena Hessong began her freelance writing career in 2004. She draws upon experiences and knowledge gained from teaching all high school subjects for seven years. Hessong earned a Bachelor's in Arts in history from the University of Houston and is a current member of the Society of Professional Journalists.