I am loving decorating with real flowers. Over the past 6 months I have started doing it more often and at first I was really nervous. I wrapped each stem in Sarah Wrap before inserting it into the cake. But then I talked to a real florist and found that she always just inserted her flowers directly into the cake- no wrapping. (You do want to make sure you are using “edible” flowers, and not wrapping the stems allows the cake to absorb a little flower flavor- but I’ve never had a complaint.) I ask my clients to drop the flowers off the day before they need the cake- and keep them refrigerated in water, I cut and place them into the cake the day of the event, putting it back in the fridge once decorated. I love the real flowers- (its also more cost effective than having me make fondant flowers!)
Happy Baking!
a little faith and a lot of frosting