5+ Flower Cakes

Whether you prefer sugar or fresh flowers, pretty blooms are the perfect accessory for your wedding cake!

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One of the highlights of every wedding? The cake! Guests might forget your first dance song or the color of your table runners, but your friends and family will always remember what your wedding cake tasted like—and looked like.

Wedding cakes with flowers and greenery are one of the most popular big day desserts, and for good reason! Pretty blooms add vibrancy to an otherwise simple cake at a relatively low expense. It allows the bride and groom to skip pricier decorative techniques—like fondant or hand-cut details—in favor of floral adornments.

And though sugar flowers cost more than fresh, the fake buds are still a cost-effective way to upgrade your wedding cake without bursting your budget. The best part about going the faux-flower route is that the color and design options are endless.

Floral wedding cakes are so versatile that they can be adapted to fit almost any wedding theme. Go the rustic route with scattered buds and greenery at the cake's base. A confection with gold accents or intricate sugar flowers in between each layer befits a glamorous affair. More couples are also getting creative with watercolor prints and unexpected color combinations.

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Something Blue

Shrinking violets? Not the riotous ones piped in luscious buttercream on the winningly old-fashioned four-tier cake by Kromer, which also features sugary pansies and sweetpeas. 

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Channeling Chanel

Neatly tailored tiers draped in pale-pink fondant and trimmed with braids of royal icing serve as the backdrop for a few artfully placed gum-paste camellias. Cake maker Wendy Kromer took a cue from Coco Chanel, who chose the lush flower as her signature bloom. Both elegant and exuberant, it's always in fashion.

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Brimming with Beauty

The scale and shape of this cake suggest a gorgeous Victorian hat, so it's appropriate that the decorations adorning it are millinery flowers -- fabric blossoms that are traditionally used by hatmakers. Kromer's royal-icing "string work," a stenciled top, and icing flocked with shimmery sanding sugar all add to the romantic feel. Favor boxes, by Denise Sharp, ornamented with fabric calla lilies are covered in custom paper.

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Put Your Stamp on It

A rose is a rose is a rose. But the bloom is charmingly unconventional when it's done as a two-dimensional motif in rolled white fondant. Kromer used custom rubber stamps (from Stampworx 2000) and a sharp blade to form the flowers, meant to recall appliques you might find on a gown, and imprinted the shorter tiers with a reversed set of stamps. The piped royal icing takes its cue from dotted-Swiss fabric and picot-edge ribbon.

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A Tropical Treat Wave

Setting vivid (and long-lasting) orchids against spring-green fondant-covered tiers results in a look that's fresh and utterly modern. There are hundreds of orchids to choose from; we used (from left) cattleya, dendrobium, lady's slipper, and "Japhet' cattleya. 

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Basket All-Star

A tisket, a tasket, a cake that's just fantastic. Chamomile, jasmine, aster, roses, scented geranium, and wax flowers dress up this classic cake topped with piped buttercream in a basket-weave pattern. White hyacinth forms the wreath (hyacinth is not food-safe, so it's used only in the topper, which sits on a foam disk to keep it away from the cake). A particularly sweet choice for a garden wedding, this cake definitely weaves a spell. 

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The Frill of It

Cheery poppies don't have to be in season for you to make this pretty, fondant-covered cake. If you're the kind of bride who bookmarks etsy.com, fashion crepe-paper ones yourself, or look for similar ones at crafts stores. Either way you slice it, you've got a cake with flower power that lasts all day.

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Dessert and Decor

From left, we used phalaenopsis, cymbidium, and 'Japhet' (we also hung them from the ceiling) to decorate these cakes. Added bonus: Groups of small cakes like these serve as table decor as well as dessert.

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Miniature Blooms

These matching truffles, made from a rich chocolate ganache dusted in cocoa powder and adorned with miniature blooms, are perfect served after dinner or on a dessert buffet. After all, why not let them eat cake and rich confections, too?