My Opinion: Stop Using Fresh Flowers On Wedding Cakes
October 26, 2015
Well, this is actually not only my opinion, but also that of my good friend (and cake goddess), Sylvia Weinstock. For those of you who do not know what I am talking about, let me explain. Wedding cakes have been elevated to an art form. No longer are most brides requesting simple designs, but along with the amazing food, great music and out-of-this-world decor, brides are looking to make a dramatic “OMG” statement with their cakes.
In fact, I just had a gorgeous bride request that the cake be the first thing to welcome guests as they walked into the ballroom (see the photo above). And why not? Especially when it is a dramatic artistic statement created by Sylvia herself.
A lot of times, perhaps due to budget or taste, many brides request cakes be decorated with fresh flowers instead of those made from sugar. “Why spend all of that money on sugar flowers when no one eats them,” is the claim. Sylvia thinks this is a bad idea as a lot of the flowers today are raised using insecticides and other chemicals that could be poisonous. If you don’t know what you’re doing, this could be very dangerous.
What bride wants to risk poisoning her guests?
So, I share Sylvia’s opinion that we florists and floral designers should stop using fresh flowers on cakes. Let the cake makers do their magic with beautiful sugar flowers.
Now, I want your opinion. Do you think that sugar flowers are worth the money (even if no one eats them)? Do you think I am being dramatic in the risk of danger? Should florists continue to use fresh flowers to decorate wedding cakes?