How to Assemble a Wedding Cake With Live Flowers

Flower power

• 1). Take each layer of cooled cake and place it on top of a sheet of cardboard. Cut the cardboard to match the shape of the cake, using a serrated knife.
  
  
• 2). Frost the three separate cake tiers using whipped cream and then place them in the fridge. The first layer will set the crumbs so you will need to add another layer of cream once the first layer has set. Use a spatula to smooth the cream.
  
  
• 3). Cut four drinking straws to the same length -- slightly taller than the height of the bottom cake layer -- and insert them evenly into the bottom tier.
  
  
• 4). Place a thin sheet of plastic or wax paper slightly smaller than the middle tier above the straws to separate the two layers. Rest the middle tier, and the cardboard it sits on, above the bottom tier so that it sits comfortably on the plastic straws.
  
  
• 5). Again, cut four straws to the height of the middle tier and insert them evenly into the middle tier.
  
  
• 6). Add a thin sheet of plastic or wax paper above the middle tier and carefully place the top cake tier.
  
  
• 7). Use the piping bag to create a decorative border to disguise the gap where each cake tier meets.
  
  
• 8). Don't prepare the flowers until you get to the venue. Cut flowers wilt fairly quickly so wait until shortly before the unveiling to add the flowers. Plan what sort of design you would like. Options include a gentle variety of flowers around the edge or cascading blooms down one side. Mark the cake where you want to place each flower.
  
  
• 9). Get completely clean flowers. Ask your florist for pesticide-free flowers. Cut each flower stem to 3 inches and wrap the stems in green floral tape.
  
  
• 10
  
  Insert each stem directly into the cake according to the design of your choice. Save the most decorative blossoms to sit on the top of the cake.
  
  
• 11
  
  For a final touch, arrange some flower heads or rose petals around the base of the cake on the platter.