Fresh flowers are an easy way to elevate any cake design! In this lesson, cake designer Rachael Teufel proves that you don’t have to be a florist to create beautiful and safe arrangements on your next cake. Rachael explains how she selects a variety of blooms of different sizes, heights, and textures to add color, depth and height—all while taking into account which are edible and which could potentially leach toxic chemicals into your cake or be harmful to your guests.
Starting with a stacked and decorated cake, Rachael demonstrates three basic principles to creating a barrier to safely add non-edible fresh flowers. Her easy and time-saving methods can be applied to any buttercream or fondant cake without risk of cross contamination. She also includes tips on creating visually interesting arrangements to complement any cake design. Check out Rachael’s Piping Basic Border and Sanding Sugar Finish videos to learn more about the cake design featured in this video.