We would love to hear from you

01362 760760
info@nurturedinnorfolk.co.uk

Hillside Nursery, Toftwood, Dereham, Norfolk, NR19 1NP

Decorating with Edible Flowers: Top Tips

Decorating cakes and bakes with edible flowers is growing in popularity with bakers across the internet. We’ve spotted some fabulous bakes and want to give you the best tips and tricks for how to use our flowers. One of our favourites we’ve spotted is beautiful bake enthusiast Katie from Moonbow Bakery in Greenock. Katie is always inspired by nature to decorate her stunning bakes, and frequently uses Nurtured in Norfolk edible flowers atop her show stoppers! We’ve spoken with Katie, who has been kind enough to give an insights into her tips and tricks for using edible flowers to decorate your cakes and bakes.Follow along below to become an expert in edible flowers!

Decorating cakes with beautiful blooms is so popular for weddings and celebrations, and it’s easy to see why: a gorgeous array of flowers on top of a cake looks so natural and eye-catching, and is a wonderful way to add impact, colours and textures to a cake. Edible flowers are always my first choice, so here are a few tips and tricks I have learned along the way!

Why Choose Edible Flowers? The most important thing to remember when adding fresh flowers to a cake is to ensure the flowers you choose are food-safe and not poisonous. It’s not as simple as grabbing a bouquet and going wild!  The easiest way to avoid any problems is to use edible flowers, which are grown specifically for culinary use. When I get a box of edible flowers from Nurtured in Norfolk, it means I can happily apply the flowers in abundance to my cakes without needing to worry about preparing them in any special way. All I need to do is gently wash and dry the flowers and carefully check them for any small insects. The fact that they are food-safe also means they are great for decorating cupcakes, as smaller more delicate varieties can just be placed directly on top of the buttercream.

Colours and Textures: The variety of edible flowers available is incredible, from delicate violas to show-stopping dahlias and roses. My favourite thing to do is to use a variety of sizes and shapes, using the larger blooms to create drama whilst tucking the smaller ones around them along with some berries. I also love to take individual petals and they can be scattered across the top of the cake, or in a crown around the edge, which creates a lovely relaxed effect. It is so exciting to see all of the colours and textures coming together on top of a cake and creating something so vibrant and beautiful! The great thing about Nurtured In Norfolk’s selection is that you can choose a selection box or wheel which means you will receive a variety of flowers, or you can select individual varieties if you are looking to create a specific effect or colour scheme. I love the natural variation in the flowers, so every cake I make will be a little bit different!

Technique: Edible flowers will keep for a few days in the fridge, but once they have been put on a cake they can begin to wilt quite quickly, particularly some of the smaller flowers. Therefore, it is best to apply the flowers as close as possible to the time that the cake will be displayed so that they look fresh and beautiful! Edible flowers can also be dried or pressed to increase their longevity and to create a different effect. I find myself reaching for dried petals most often in the colder months when some of my favourite fresh varieties are out of season. Pressing flowers is a wonderful way to preserve them and the results can be so beautiful. I haven’t had the opportunity to use pressed flowers on many cakes yet, but I have seen some incredible cakes from other bakers where the tiers are covered in pressed edible flowers, which looks absolutely stunning.

If you liked hearing from Katie and seeing her bakes, connect with her via Instagram, for you cake fix!

naked cake

Naked Cake decorated with Tagete’s, Snapdragons, Dianthus and Cornflowers

Related Products

Call Now Button