I posted this in the General Forum, but with little luck...maybe the wedding professionals here would have some input? Thanks guys, my client currently thinks I'm an idiot.
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I haven't been doing wedding cakes very long, and have only done a couple with fresh flowers. Because it's what I've read, I tell my brides to buy organic flowers. When I set up the cake, I put the flowers they've bought on the cake, and don't ask questions.
I have a wedding cake coming up on 1/1...3-tiers, PLAIN except for a cascade of roses down the side. I sent a confirmation to the Mother of the Groom (who's handling all the arrangements), reminding her about the organic flowers. She called me just now and asked where she could find them, because her niece is doing the wedding flowers and has never heard of them, and she called a couple of florists who haven't heard of them. She aske d me if I'd worked with a florist who carries them...well I feel stupid saying I just haven't worked with any florists yet.
I've called a dozen or so florists locally and they seem to think I'm crazy. Organic flowers are cost-prohibitive! They don't carry them! They say they've done hundreds of wedding cakes with "normal" flowers and no one's gotten sick yet. And I live in Austin! The most whole-foody-granola-mother-earthy city there can be....if these flowers were anywhere I should be able to find them here, right?
So, do you guys insist on organic roses? If you use "regular" flowers, do you worry about them touching the cake? Do you take any special precautions?
Please help! I already had to call the client back and tell her I didn't have an answer yet. A couple of florists said they would call around and get back to me.
I used to worry about the pestisides in flowers on cakes until I taked with some florist friends. I've been using fresh flowers for years now with no issue. Now we have had brides that want edible flowers such as pansies, and if they are going to be consumed I insist that they are organic and get the florists name who's providing them. Hoped I helped.
Andrea
Most florists will know which flowers are toxic and non-toxic. When I meet with a bride and she states that she wants fresh flowers, I tell her that she needs to let her florist know that they will be going on the cake so they can make sure they are safe. I haven't had a problem this far. I didn't know there was a such thing as an organic flower, makes sense though.
I do not count on florists knowing about what flowers you can put on cakes. When I first started, I allowed florists to put flowers on my cakes, and to my surprise, some of them just stuck the floweres in with no wrapped stems or anything, I almost had a heart attack. Since those episodes, I no longer allow florists to touch my cakes, I require that the flowers are either at the site or are brought to me ahead of time. I have handled them in several ways, depending on the design, for cascading flowers I use water picks, for flowers inbetween layers with columns, I cut wax paper and lay on top of cake and then put on the flowers, they do not touch the cake. If I need to do a bouquet, I will use a flower tray with the wet foam, put a board down and then the tray on top. If for some reason I have some other setup I wrap the stems and put in cake, and try not to let the flowers touch the icing, this way is my last choice of handling flowers. Organic flowers are higher and their may not be a big demand for them. I would just use the other flowers and prepare them properly for the cake.
DO NOT assume the florists know which flowers are toxic and non-toxic! I've had to give lists of the toxic flowers to two local florists myself. Even so, think of all the pesticides that may be used. Not only that, but where have their hands been as they're working/handling those flowers? I pick up the flowers myself a day ahead of time and prepare them for use on the cake usually the morning of delivery (if time). I cut the stems of the flowers short, put the stems inside of drinking straws, stirring straws, or whatever will house the stems (sometimes use Wilton flower pick holders, but they're very big), and then I "plug" the open end with thick fondant. This basically keeps everything inside the straw, and when the flower is removed, everything comes back out with the flower. I have an instructional sheet that I use to notify them how the cake is to be dismantled and tell them that every stem should come out with the plastic sleeve it went in with. I never allow a florist to put the flowers on the cake. Even if they do, I'm pretty sure you're liable for the result - besides the fact that if they poke a hole and then change their mind and move the flower to another location, they're destroying the look of the cake. I stress the fact that I don't allow anyone else to touch my cakes so that I can guarantee the cake for them. The brides seem to respect my stance and seem to place me in a higher regard because of it. Some flowers are very "tender" (orchids, etc.) and if you place them in refrigeration, you need to find out whether they need to be in the upper, middle or lower portion of your refrigerator. I found out the hard way once - not a pretty picture. I cut the stems of roses short the day before, keeping their stems submerged in water/oasis foam, then finish preparation the next day. I've been told by the florists that this is actually better than waiting until the day of to cut the stems, as they hold water in their stems better that way. Even in Florida, I haven't had a problem with wilting roses on the cakes. If the flower needs to touch the cake, then I put a small piece of fondant beneath the flower and place directions in my instruction sheet telling them to remove the fondant from the cake before cutting and serving. I also prepare (way in advance) gumpaste "plaques" to be placed under any dishes used to hold arrangements to keep the cake protected from anything harmful. So far, so good!
I will NOT touch a wedding cake that the bride insists on fresh flowers with a ten foot pole.
1. there is a chance that pesticide can contaminate the cake, also some of the dyes used to color flowers may seep into the cake.
2. Organic flowers? no thanks....Organic growers use organic fertilizer..which is actually sanitized and chemically treated animal POO.
Sanitized or not, I don't want to use ANYTHING remotely in contact with THAT part of "ORGANIC"..lol
I don't care WHAT the florists says...NO FRESH FLOWERS ON MY CAKES>
Now..if they put the arrangements in a small dish or if they will allow me to use the floral pics..that's another story. That won't give me the willies.
There are many schools of thought on this subject.., I'm just expressing MINE!
Why don't you try calling a local college or university? I, personally, work at a university. Our catering department uses edible orcids for some of the food preperations. You can check with the university or college to see if the company they order from has edible flowers. If the colleges use them, I would assume they are safe.
also I would check with any place that caters. THey may also use edible flowers. That is what I am doing for our cake.
Hope this helps you out.
Hi guys...thanks for all your responses. The wedding was New Year's Day, and I ended up just using regular roses from the florist. I asked two other very experienced professionals in town, and neither one of them insist on organic flowers, they just use flower spikes or put a barrier between the flowers and the cake.
While I was calling around, something interesting that I DID find out is that Whole Foods carries, in their produce department, a bundle of edible flowers. I was told that they are in springtime colors: pink, purple, blue, yellow. I haven't seen them yet, but they sound great. I would be a lot more comfortable with those, especially when the flowers are the ONLY decoration on the cake!
Anyway, the mother of the groom (my customer) was thrilled, and I have a lot of information for the next time I have to deal with this situation, so thanks to all. 
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