Cake Flowers

Here are some simple resources for preparing cake flowers.

I like to keep some cake “dummies” on hand so I can practice and also show my clients how their cake flowers should be arranged if they are going to place them.

I try to use only edible/non-toxic flowers for cake design work. There are so many options and while I always advise clients to remove cake decor prior to serving, knowing that the flowers I shared are safe to eat gives me some extra piece of mind.

I make groupings of flowers that resemble loose, wild boutonnieres. I want them to have some dimension and some elements that pop out toward the viewer.

Here is a list of common edible flowers.

1. allium

2. amaranth

3. astilbe

4. apple blossom

5. basil flowers

6. begonia

7. borage

8. calendula

9. camelia

10. chamomile

11. cherry blossoms

12. chrysanthemum

13. columbine (just the flowers, not the stem or other plant parts)

14. cosmos (yellow and orange, only)

15. crabapple

16. curcuma

17. dahlia

18. daisy

19. dandelion

20. daylily

21. dianthus

22. dill flowers

23. echinacea

24. flowering cabbage/kale

25. fuschia

26. globe thistle

27. gomphrena

28. hibiscus (some)

29. heliopsis

30. honeysuckle

31. lavender

32. lilac

33. magnolia

34. marigolds

35. mint flowers

36. monarda

37. myosotis (true forget me nots, not cynoglossum/Chinese forget me nots)

38. nasturtium

39. orchid

40. oregano flowers

41. pansy

42. pea blossoms (from snap peas, not sweet peas)

43. peonies

44. phlox paniculata (not creeping phlox)

45. rose

46. Russian sage

47. scabiosa

48. snapdragon

49. Solomon’s Seal (the flowers are edible, not the berries)

50. stock

51. sunflower

52. verbena

53. violets

54. yarrow

55. zinnia