Which Flowers Are Safe To Put on A Wedding Cake?
Wedding cakes are a prime focal point of any wedding reception. From grand multi-tiered masterpieces to DIY wedding cupcakes, nearly every couple has a celebratory cake, often adorned with flowers. If you want a romantic garden-fresh cake, there are two key questions to answer about any bloom on your food.
1) Is it an edible variety?
While all flowers are beautiful, some are toxic. How do you know whic are appropriate to grace your cake and which ones should stay in the vase?
Much like a culinary garnish on a plate, nothing should touch food if it’s not edible. So even if your cake flowers are just for decoration (not eating) they should still be edible varieties.
2) Was it grown or treated with chemicals?
Equally important, cake flowers should be clean - ideally organically grown. Conventional flowers from a florist or wholesaler should be assumed to have been grown and treated with multiple chemicals, possibly including pesticides and floral preservatives. Flower farms are a great source for edible and decorative flowers.
Which Parts of a Flower To Use
If you’re not simply decorating with edible varieties but actually eating them, it’s also important to know what parts are ok to eat. Some small flowers may be eaten whole but in general, the petals are the prettiest and tastiest parts.
But Will it Taste Good?
Just because it’s edible doesn’t mean it’s tasty. Some edible flowers and foliage flavors aren’t good pairings for cake. If you’re eating flowers (rather than decorating with them), talk with your baker about which varieties, parts and flavors they are using.
10 Favorite Flowers For Wedding Cakes
There are a surprising number of edible flowers. More than I’ve listed but here are some of our flower farm’s favorite edible flowers for DIY wedding cakes or any meal!
1) Stock: Spicy Simplicity
Kicking off our floral fiesta is stock – the beautifully scented and tasty addition to cake decor. These dainty little blossoms come in a range of colors and can be used whole, adding a peppery clove kick to your cake.
2) Bachelor Buttons: Beautiful Blues
Cornflowers or Bachelor Buttons are a lovely addition to any dessert table. They come in a range of colors but blue is the most popular. They have a light sweet taste and blend with many floral styles.
3) Ornamental Kale: Fancy Cabbage
Kale is most often in your salad bowl, but the ornamental types are lovely enough for cool season weddings. They come in wide leaf and lacy forms in white, pink and purple. While you may not want to chomp down on a leaf with your cake, they are a lovely decorative addition to a display.
4) Violas and Pansies: Pretty as a Picture
Pansies aren't just for your grandma's garden; they're here to steal the spotlight on your cake! These vibrant, little wonders come in an array of happy colors, turning your cake into a canvas of edible art. Press them between frosting layers, and voila – you've got a cake that's as pretty as a pansy.
5) Herbs: A Savory Symphony
It stands to reason that any culinary herb is a safe bet to display on a cake. They are probably your best, safest bet — especially for foliage. Fresh rosemary, basil, mint, lemon balm, sage, lavender or even thyme aren't just for savory dishes. Picture a lemon-thyme-infused cake or a basil-lime frosting that's as fresh as your love. Herbs add beautiful foliage with a savory twist to your sweet treat, creating a flavor explosion that'll leave your guests talking long after the last slice.
6) Nasturtiums: Spicy and Spirited
Nasturtiums are like the rebels of the edible flower world – spicy and spirited. These vibrant blooms range from white to orange and pack a peppery punch, adding a kick to your cake that's anything but ordinary. Both the leaves and flowers are edible.
7) Calendula & Marigolds: Sunkissed Splendor
Calendula (spring) and marigolds (summer) bring their own citrus colored splendor to the cake scene. With warm yellows and oranges, these petals add beautiful bold color to your cake.
8) Snapdragons: Playful Elegance
Snapdragons are a beautiful and reliable addition to cake decor. These cute blooms come in nearly every color (except blue) and whole blooms add a classic aesthetic touch or individuals flowers can be used for a sweet bite.
9) Dahlias: The Queen of Fall Flowers
Dahlias are the showstopping divas of summer and fall bouquets. But did you know they are edible? Dahlias come in sizes from tiny pompons to dinnerplate sizes and almost every color of the rainbow. While short lived, they are an excellent choice for cake decor when in season.
10) Sunflowers: Rustic Radiance
Last but certainly not least, we've got the sunshine-packed blooms of sunflowers. Most people instantly think yellow, but sunflowers come in sophisticated colors from white to plum, burgundy and warm tones in between. These sunny beauties bring a countryside charm to your cake and the petals are edible.
Can Roses Be Used On a Wedding Cake?
Ah, roses – the OG symbol of love. Edible roses aren't just a visual delight; they bring a touch of classic romance to your wedding cake. Roses are edible and can be used whole for decoration and the petals used as an edible garnish – if they were cleanly grown.
But since nearly all florist roses are mass produced imports, they are almost certainly sprayed or grown with systemic fungicides, insecticides and herbicides; fertilized with chemical inputs; and often treated with chemical preservatives before shipping.
Not a cocktail I want before or for dessert.
Tips for Safe Wedding Cake Flower Use:
Source Wisely: Ensure that the edible flowers are sourced from reputable suppliers, grown without harmful chemicals or pesticides.
Thorough Cleaning: Gently clean the flowers using water and, if necessary, a mild solution to remove any residue or dirt.
Know Your Flavors: Consider the flavor profiles of the flowers and choose those that complement the cake's taste for a harmonious combination.
Avoid Toxic Varieties: Steer clear of flowers that may be toxic, such as certain lilies or foxgloves. Always cross-reference with a reliable edible flower guide.
Use Organically Grown Flowers: Opt for organic, pesticide-free flowers to ensure the utmost safety for consumption.
10 Flowers That Should Never Be On a Wedding Cake
Many flowers are poisonous and should not come in contact with food. These may be common bouquet beauties, but let’s keep them in our hands and off the plate!
Delphiniums
Foxgloves
Lillies (including lily of the valley)
Hydrangeas
Sweet Peas
Poppies
Ranunculus
Eucalyptus
Ruscus
Anemones
So there you have it, lovebirds – a guide to our favorite flowers and foliage for your wedding cake and the ones that shouldn’t come near it.
Whether you're going for classic romance with roses or adding a kick with nasturtiums, let your cake tell your unique love story. After all, weddings are all about celebrating love, laughter, and a whole lot of sweetness!
Wedding Cake Flower Reference Guide
Want a quick reference guide to share with your florist? Here’s a printable, pinnable reference list.
Sourced from the University of Minnesota Extension and NC State University Extension
Alpine Strawberry (Fragaria vesca var. vesca) — Flowers have a strawberry flavor; leaves used in tea.
Anise Hyssop (Agastache foeniculum) — Flowers and leaves have a licorice flavor; used in tea.
Apple or plum (Malus spp.) — Flowers are mild with sweet floral flavor; use candied or as garnish.
Arugula (Eruca sativa or Diplotaxis tenuifolia) — Flowers and leaves have a very spicy flavor; use sparingly, leaves become bitter when flowers bloom.
Bachelor buttons (Centaurea cyanus) — Flowers have a delicate spicy-sweet flavor; eaten fresh or dried for tea.
Basil (Ocimum spp.) — Fresh flowers and leaves both have typical basil flavor; different varieties vary in flavor and some have additional flavor such as lemon basil; freeze leaves to retain flavor long-term as dried leaves lose flavor.
Beebalm (Monarda didyma) — Flowers have a citrusy, sweet, hot, minty flavor; flower taste may differ by species or cultivar and red flowers are said to have the best flavor.
Borage (Borage officinalis) — Flowers have a cucumber flavor; leaves may also be used, but are hairy.
Note: Borage has a diuretic effect in large quantities
Calendula (Calendula officinalis) — Petals are a slightly bitter saffron substitute; more for color than flavor.
Chamomile, German (Matricaria chamomilla) — Flowers have an apple scent and flavor for tea; use fresh or dried.
Chamomile, Roman (Chamaemelum mobile) — Flowers have an apple scent and flavor for tea; use fresh or dried.
Chives (Allium schoenoprasum) — Flowers and leaves have onion flavor; float or sprinkle flowers on soups, salads, vegetables.
Coriander (Coriander sativum) — Flower has flavors of anise, cumin, orange, and sage.
Cuban oregano (Plectranthus amboinicus) — Grown primarily for leaves; flowers and leaves have more pungent oregano flavor than Mexican oregano (Lippia graveolens).
Dandelion (Taraxacum offcinale) — Flowers have a honeylike flavor when picked young, but older flowers will have a bitter flavor; use young leaves in salads.
Note: Because this plant is normally considered a weed in American landscapes, be sure to harvest plants that have not been treated with or grown in pesticide-treated landscapes.
Daylily (Hemerocallis spp.) — Flower bud flavor compares to green beans and eggplant but open flower flavor is milder; petals used in pancakes, frittatas, dips; dried buds used in Chinese sweet and sour soup; flavor will vary between cultivars.
Dill (Anethum graveolens) — Seeds, foliage, flowers are used in pickling, dips, sauces, fish dishes.
Elderberry (Sambucus caerulea) — Flowers are sweetly flavored and scented; cook into pancake batter or brew into tea; use berries for jelly, jam, wine.
Caution: Use cooked flowers and berries only. Always remove all stems, leaves, bark, etc., and cook flowers or berries before consuming. Consuming any part of elderberry raw or berries when red and unripe can cause digestive problems.
Fennel (Foeniculum vulgare) — Flowers taste mildly anise, licorice-flavored.
Note: Seeds may cause contact dermatitis.
Greek oregano (Origanum heracleoticum) — Flowers have a spicy, green flavor.
Hibiscus (Hibiscus rosa-sinensis) — Flowers have a mild cranberry/citrus flavor; use to add red color to teas.
Hops (Humulus lupulus) — Conelike flowers - “hops” - are used dried or fresh to brew beer.
Hyssop (Hyssopus officinalis) — Flowers taste similar to tonic water.
Lavender (Lavandula angustifolia or L. officinalis) — Use sparingly; flowers have a sweet perfumed flavor that can become bitter, astringent; enhances dishes with fragrance; used in ice cream, baked goods, herbes de Provence, teas, lemonade.
Lemon (Citrus limon) — Flowers taste citrusy and sweet.
Lemon Balm (Melissa officinalis) — Leaves and flowers are mildly lemon-scented.
Lemon verbena (Aloysia citriodora)— Flowers and leaves used dried for tea, flavoring lemon syrup.
Lilac (Syringa spp.) — Flower flavors vary depending on cultivar from no flavor to a green flavor to a true floral lilac flavor; use flowers in ice cream, soft cheeses, pastries.
Linden (Tilia spp.) — Flowers have a sweet, honey-like flavor and fragrance.
Mexican oregano (Lippia graveolens) — Grown primarily for leaves, but flowers can also be added fresh or dried to evoke a milder oregano flavor in Mexican or Italian food.
Mint (Mentha spp.) — Flowers and leaves have minty flavor; use in teas, fruit salad, cocktails, sauces, chutneys.
Nasturtium (Tropaeloum majus) — Both flowers and leaves have a peppery taste; use fresh in salads for a spicy flavor.
Oregano (Origanum vulgare) — Grown primarily for leaves; flowers and leaves have a light minty flavor with thyme overtones.
Pansy (Viola spp.) — Flowers have a grassy, green flavor.
Note: Dark-colored flowers may make your tongue dark temporarily.
Pea (Pisum sativum) — Flowers have a floral, pealike flavor; use fresh in salads.
Pineapple sage (Salvia elegans) — Flowers are sweet with fruity, mint flavor with a little spiciness.
Pinks (Dianthus caryophyllus) — Flowers have a sweet clove flavor; remove the base of the petal (usually white in color) as it is usually bitter; use in sorbets, cold drinks, salads with fruit.
Red clover (Trifolium pratense) — Flowers are sweet; good brewed as a tea or fresh in limited quantities.
Note: Flowers are not easily digestible, so use in moderation.
Rose (Rosa rugosa alba, R. rugosa, R. damascena, R. gallica) — Use petals but remove the white base of the petal as it’s bitter; use rose hips (seed heads) for tea and vinaigrette.
Rosemary (Rosmarinus officinalis) — Flowers have more mild flavor than leaves; sprinkle on salads, pasta, poultry-based soups.
Sage (Salvia elegans) — Use flowers and leaves fresh or dried sprinkled on pasta, salads, poultry.
Scarlet Runner Beans (Phaseolus coccineus) — Make use of young pods as well as flowers.
Scented geraniums (Pelargonium spp.) — Flower flavors vary depending on variety (rose, orange, mint, etc.); flowers and leaves are used to flavor jellies, sugar, butter, cakes, tea, honey.
Signet marigold (Tagetes signata) — Flower petals taste like spicy tarragon.
Caution: May be harmful in large amounts. Eat occasionally and in moderation.
Squash (Curcurbita spp.) — Flowers can be stuffed with cheeses or fried.
Note: Remove flower parts (stamens and pistil) before using.
Sweet marjoram (Marjorana hortensis) — Flowers and leaves have a warm spicy flavor.
Sweet woodruff (Galium odoratum) — Tiny white flowers have a sweet, vanilla flavor; dried leaves smell like newly mown hay. Caution: Has a blood-thinning effect. Do not consume if taking blood-thinning medications.
Thyme (Thymus vulgaris) — Flowers have the same but milder flavor than leaves.
Tuberous begonia (Begonia x tuberhybrida) — Flower petals have a tangy citrus flavor.
Tulip (Tulipa spp.) — Flower petals have a pea or bean flavor; remove from stem and use in salads, with soft cheeses.
Yucca (Yucca spp.) — Flowers are sauteed, boiled, roasted, dried and lightly seasoned or used to thicken soups, added to salads, and used as garnishes.
