Sweet bouquet - wedding cake with fresh flowers: photos of decor options

Posting in group: Cakes

A cake decorated with flowers and berries is a great gift for any occasion. You can prepare it yourself at home. For preparation, use store-bought or homemade biscuits. The cream can be butter, custard, chocolate, cream, coffee. For decoration, use fresh edible flowers or made mastics and creams.

Edible flowers include:

• roses;
• peonies;
• dahlias;
• violets;
• dandelions;
• chamomile;
• chrysanthemums;
• nasturtiums;
• marigold.

They can be candied and used to decorate a cake. Berries can be anything. Strawberries, raspberries, blueberries, blackberries, blueberries, and lingonberries are suitable for decoration.

Sponge cake with fresh flowers, raspberries and blackberries

It will take 40 minutes to prepare.

Composition of ingredients

The number of ingredients will be sufficient to prepare the cake.

To create a cake you will need the following components:

• 8 chocolate sponge cakes;
• 330 g butter;
• 180 ml condensed milk;
• 1 tbsp. l. powdered sugar;
• 2 tbsp. l. wheat flour;
• 800 ml milk;
• 1 egg;
• 80 g granulated sugar;
• 5 bananas;
• 80 g raspberries;
• 50 g blackberries;
• 600 g of confectionery mastic;
• 30 pcs. Chernobrivtsev inflorescences.

Step-by-step cooking process

A cake with flowers and berries can be prepared as follows:

1. First you need to prepare the buttercream. To do this, you need to soften 180 g of butter, removing it from the refrigerator and leaving it at room temperature, sift the powdered sugar through a sieve, beat the butter in a separate bowl using a mixer until it turns white and increases in volume, add the sifted powdered sugar, Add condensed milk and beat again until smooth.

2. Afterwards you will need to make the custard. You need to break an egg into a saucepan, add granulated sugar to it, add wheat flour, grind the ingredients until smooth, then pour in milk, beat with a whisk until smooth, put the saucepan on low heat, boil, remove from heat when cream appears on the surface bubbles, cool to room temperature and stir for 3 minutes. At the end, add 150 g of softened butter to the cream, beat until smooth and cool.
3. Next, you need to lay out the first chocolate cake, coat it with a small layer of custard, peel the bananas, cut into circles, distribute them evenly over the cream, put the second cake on top, brush with custard and assemble the cake in a similar way until the ingredients run out. The last cake layer should be coated with buttercream and the sides should be coated with it.
4. Then you should roll out the mastic into a layer 3-5 mm thick, cover the assembled cake with it, level it with your hands, then use a special spatula for mastic, remove the excess amount of mastic near the base of the cake, give the coating the correct shape, form balls with a diameter of 1.5 cm from the remaining mastic and Place them on the base of the cake.
5. Now you can start decorating the cake. The top of the cake on the sides should be decorated with raspberries and blackberries, alternating them with each other, then stick the flowers in the desired sequence and serve the cake to the table. You can use toothpicks to secure decorations.

What can I add?

You can add pineapples, apples, apricots, poppy seeds, cognac, and syrup to the dessert.

Cake with flowers and berries, recipe with blackberries and raspberries.

Instead of raspberries and blackberries, you can use strawberries, wild strawberries, blueberries, blueberries or currants.

How to serve a dish

The cake is served on the table, cut into portions or whole.

Berry Cakes: 15 Examples

Decorating a wedding cake with juicy berries looks beautiful and very appetizing. Berry dessert fits perfectly into a summer or autumn wedding with its solemnly colorful color palette.

Fresh berries, such as strawberries, not only create a decorative effect, but also have excellent taste characteristics. This wedding dish is a low-calorie product and also good for health.

The berries are laid out on top, made into a filling or used in the preparation of a cake (sponge cake), coloring it in the desired color.

This video shows how to decorate a cake with fruit yourself:

Strawberries are great for products with yoghurt, sour cream, making mousses and filling jelly. It is used in marshmallow and cream varieties of filling.

Popular types of cake with strawberries (whole berries or neat halves) are cheesecake.

Cherry is more suitable for imparting a sweet and sour taste to the filler under a layer of mastic.

Raspberries are good both on their own and in combination with blueberries and currants. It is often used in sour cream and brownies.

Small currants and lingonberries are used in curd masses.

The meringue cake takes on a warm, appetizing look if there are large red berries on top, which are convenient to remove one by one when eating.

Options without mastic

Berries whose skin remains intact (the juice does not flow) make it possible to create patterns on any cream without the risk of spoiling the appearance of the product. To obtain a strong base, chocolate is used.

Multi-tiered and single-tiered

A large number of guests requires a lot of dessert, so you have to choose: make large cakes or a multi-tiered cake. Calculation of the required quantity can be done using reference tables:

An ultra-fashionable trend is to decorate a multi-tiered wedding cake by a professional pastry chef in the same style as the bride’s outfit, right down to repeating the fabric and lace of the desired color.

At home, the products are more difficult to make, but otherwise the design of several tiers is widely used.

Open

The boho (eco) style, in which the cakes are not covered but left bare, is gaining popularity in dessert design solutions. The flowers and fruits located on top add splendor to the composition.

The style is called Naked cake, and the ease of making the base in this version is more than compensated by the creative approach when decorating it with berries.

Decorated with fresh flowers

Flower buds are distributed throughout the product no earlier than 2 hours before being taken to the table, in special containers. Choose from the following options:

• cascade (ribbons or spiral);
• by layers (tiers);
• scattered;
• separate petals;
• only on the top platform.

You should not place too many of these decorations so that you end up with a cake and not a bouquet.

With strawberry

Juicy strawberries on a white background of cream will create a festive and solemn look for the wedding cake. The berry is beautiful in itself, and the dessert will not need any other additional decoration.

The latest fashion trends are expressed in the desire for environmental purity, minimalism and closeness to nature, and strawberries clearly correspond to this trend.

Chocolate poppy with flowers and berries

Cognac in this recipe can be replaced with liqueur.

Composition of ingredients

Step-by-step cooking process

A cake with flowers and berries can be prepared following these instructions:

1. First you need to separate the eggs into whites and yolks.

2. Pour granulated sugar into the whites, beat using a mixer until fluffy, add the yolks and beat again. Afterwards, you need to add wheat flour to the mass, sifting it through a sieve, add cocoa powder, poppy seeds and mix well.
3. Next, you will need to divide the prepared dough into 3 equal parts, preheat the oven to a temperature of 200°C, spread the dough into round molds, put it in the oven and bake 3 cakes for 10-15 minutes. The baked cakes will need to be transferred to a wire rack and cooled.
4. Then you need to take the butter out of the refrigerator, soften it at room temperature, add condensed milk to it and beat thoroughly until a single mass is obtained. Pour water into a small saucepan, add granulated sugar, pour in cherry syrup, bring to a boil over high heat, stirring continuously, skim off any foam that appears, cook for 25 minutes, then cool slightly, add cognac and stir.
5. Now you can soak the baked cooled cakes with the prepared syrup, coat them with a layer of cream, stack the cakes on top of each other, coat the sides of the resulting cake and place in the refrigerator for 60 minutes. until the cream hardens. Afterwards you need to make mastic by combining condensed milk, powdered sugar, milk powder and yellow food coloring in a deep container. For mastic you will need a few drops of dye. The mastic will need to be kneaded like dough.

6. Then you need to roll out the mastic into a thin layer, cut out several circles using a round mold, remove the cake from the refrigerator, and evenly distribute the circles made from mastic over it. The cake coating will resemble scales. Then you should wash the flowers, dry them, combine the white with powdered sugar, beat thoroughly, coat the dahlia petals with this mixture using a brush, sprinkle with powdered sugar, do the same with the leaves and leave the preparations for 2 hours.

At the end, you can decorate the sides of the cake with berries, place a rose, dahlia, peony in its central part, attach leaves to them and serve the dessert to the table.

Big variety

On the Internet you can find a huge number of options for decorating wedding cakes with fresh flowers. Next, we’ll look at the most original and unusual ideas that you can use as the basis for your future wedding cake.

• A white cake with blue hydrangeas can look very elegant and modern. However, this option is usually chosen for a themed wedding, in which blue and light blue shades predominate.
• A white cake can be complemented with luxurious red roses. Scarlet peony roses located on a three-tier wedding confectionery look especially advantageous. The cake design itself can be smooth or complemented with various cream patterns.
• White roses with buds and decorative greenery can look great on a white or milky product. The relief textures of multi-tiered cakes look especially advantageous. Very often, specialists install sprigs of orchids on classic options.

Ginger with fresh berries and flowers

Preparing the recipe will take 5-6 hours.

Composition of ingredients

Ingredients included in the cake:

• 2 tbsp. wheat flour;
• 6 chicken eggs;
• 1 tbsp. granulated sugar;
• 1 tsp. chopped ginger;
• 1 tsp. baking soda quenched with vinegar;
• 1 tsp. cinnamon;
• 300 g cream cheese;
• 100 g butter;
• 100 ml cream;
• 100 g powdered sugar;
• 100 g dark chocolate;
• 1 tsp. nutmeg;
• 100 ml water;
• 100 ml cognac;
• fresh berries and flowers at your discretion.

Step-by-step cooking process

A cake with flowers and berries is prepared like this:

1. First of all, you need to break the eggs into a deep bowl and add the wheat flour using a sieve.

2. Add baking soda, quenched with vinegar, cinnamon, chopped ginger along with nutmeg, mix thoroughly, send the kneaded dough to the multicooker, set the “Baking” mode and cook the ginger biscuit for 50 minutes. You can also bake the sponge cake in the oven at 180°C, placing the dough in it for about 40-50 minutes.
3. The baked biscuit will need to be slightly cooled, divided into 3 equal parts and set aside. After this, you need to take the cream cheese, place it in a bowl, cover it with powdered sugar, add soft butter to it and beat until smooth using a mixer at maximum speed. To make the impregnation, you need to add cognac to the water and stir.
4. Then you can start assembling the cake. To do this, you need to take the first cake, soak it in water mixed with cognac, spread it with a layer of buttercream, lay out the berries and repeat layers until the cake is assembled. Afterwards, coat the sides with the remaining cream, trim, and place in the refrigerator for 5 hours.
5. At this time, you should warm the cream, break the chocolate, put it in a bowl, pour warm cream, mix thoroughly and cool. The prepared chocolate ganache should be poured over the top of the cake, decorated with fresh berries and flowers.

Wedding cake

When choosing the design of your wedding, do not forget about the cake. It is also important to choose a cake design that will go well with the theme of your celebration.

Whether you're having a rustic wedding, a rich party, or a modern celebration, your confection will become part of your decor.

Wedding cakes can be decorated with frosting, which will be covered with hundreds of sugary flowers or decorated with fresh roses, peonies, greenery or other flowers used throughout the wedding.

No matter what type of style you choose, the latter is becoming increasingly popular for couples who want a natural-style celebration.

With mastic flowers and lingonberries

Preparing the cake will take approximately 12 hours. The finished cake will be enough for 12 servings.

Composition of ingredients

To prepare a dessert with mastic flowers and lingonberries, you need the following set of products:

• 400 ml water;
• 4 tbsp. l. glucose syrup;
• 4 tbsp. l. glycerin;
• 4 tsp. gelatin;
• 900 g powdered sugar;
• dyes of brown, blue, yellow, red and green;
• 3 sponge cakes with a diameter of 15 cm;
• 400 g butter cream;
• 150 g lingonberries;
• 300 g butter cream.

Step-by-step cooking process

Making a cake with flowers from mastic and lingonberries consists of the following steps:

1. The first step is to make mastic. Gelatin should be placed in a small container, pour 4 tbsp. l. water and let it swell.

2. Meanwhile, you will need to pour the remaining water into the pan, add powdered sugar and glucose syrup. The pan should be placed on low heat and the ingredients should be stirred until the powder is completely dissolved, then bring to a boil and boil the mixture for no more than 3 - 4 minutes.
3. Now you can place the container with gelatin in a water bath and heat it until the mass becomes liquid. Place the pan with syrup in cold water and bring the temperature of the liquid to the temperature of gelatin. Pour the gelatin mixture along with glycerin into the cooled syrup and mix thoroughly.
4. Next, the final liquid must be poured onto a cutting board and constantly stirred with a culinary spatula until the mastic becomes viscous. Then it should be wrapped in plastic wrap and placed in the refrigerator for 6 - 7 hours.
5. After time, the mastic should be divided into 6 parts. The first part should be large, it will be used to cover the cake, the next part should be smaller, it will be used to border the cake. The remaining parts should be small in size; they will be used for leaves and flowers.
6. Most of the mastic needs to be tinted with brown dye; the part for the edging does not need to be tinted. Small parts of the mastic need to be tinted red, blue, yellow and green.
7. Now you can start forming flowers. Parts of mastic in red, yellow and blue colors must be rolled out into a thin layer. Then, using 2 round molds, you need to cut out round blanks, some of which should have a larger diameter. Circles of a smaller diameter need to be wrapped around and fastened the edges, moistening them with water, then attach larger circles to the resulting blank and form 2 more multi-colored flowers in the same way.
8. Next, a portion of green mastic can also be rolled out and leaf-shaped blanks can be cut out of it using a mold or knife. You can leave the pieces to dry a little.

9. In the meantime, you need to assemble the cake, coating the cakes with cream and placing them on top of each other. You also need to coat the cake with cream on top and sides using a spatula. Before decorating, the finished cake must be placed in the refrigerator for 2 hours. Then the finished cake must be covered with brown mastic and the edges trimmed evenly. White mastic needs to be rolled out into a long strip and wrapped around the cake. You will need to place the previously prepared flowers on top and attach the leaves to the sides. Fresh lingonberries should be placed between the flowers on the cake and the dessert should be served at the festive table.

Strawberry heart

The diversity that nature gives us allows us to experiment endlessly. As for the design of the dessert, perhaps the simplest, but at the same time very sophisticated version is a heart-shaped cake with strawberries. Both whole berries and halves are used for decoration.

Heart shaped wedding cake with strawberries

With live roses and raspberries

To prepare the cake according to this recipe, you need to allocate at least 4 hours of free time.

Composition of ingredients

Cake with fresh roses and raspberries consists of the following components:

• 4 eggs;
• 5 tbsp. l. granulated sugar;
• 1/4 tbsp. l. baking powder;
• 5 tbsp. l. flour;
• 5 tbsp. l. milk powder;
• 2 packs of vanillin;
• 1/4 tsp. table salt;
• 5 garden roses;
• 200 g cream cheese;
• 200 g cream 10% fat;
• 100 g cottage cheese;
• 150 g powdered sugar;
• 250 ml raspberry syrup;
• 250 ml water;
• 1 pack of gelatin;
• 150 g raspberries.

Step-by-step cooking process

A cake with fresh flowers and raspberries can be prepared according to the following instructions:

1. First you need to prepare the colors. You will only need petals from one rose; they should be separated from the flower.

2. Break an egg into a small container, remove the yolk using a plastic bottle and remove it. You need to smear 4 rose flowers along with the petals with protein, sprinkle the greased flowers with powdered sugar, shake them a little and sprinkle them with powder again. The prepared flowers should be left to dry while preparing the cake.
3. Next, break the remaining eggs into a deep bowl, add granulated sugar, table salt and add a package of vanillin. The ingredients should be whisked until the sugar and salt crystals dissolve. Now you can pour the milk powder into the mixture along with baking powder and flour. The contents of the bowl should be mixed well until all the lumps of flour are dispersed.
4. Then you can cover a baking sheet with baking paper, pour the finished dough onto it and bake in an oven preheated to 180 °C. The biscuit needs to be baked for about 10 – 15 minutes. until a golden brown coating forms. The finished biscuit should be immediately wrapped in a roll and left to cool at room temperature.
5. Meanwhile, pour water and raspberry syrup into a saucepan and stir. The gelatin package must be diluted with water according to the instructions on the package, combined with the syrup, mixed and the resulting liquid poured into a glass form. The mold must be placed in the refrigerator for 30 - 40 minutes so that the jelly hardens.
6. Then put the cottage cheese, cream cheese in a clean bowl, pour in the cream and add powdered sugar. The ingredients must be beaten with a mixer until a single mass is obtained.
7. Now the cooled biscuit needs to be cut into 4 equal parts, cutting off the uneven edges. Each part should be unfolded into a long strip, the finished cream should be applied evenly and a strip of frozen jelly should be placed on top. Part of the cream should be left for coating the sides of the workpieces. The blanks should be wrapped back into rolls and placed in the refrigerator for 20 minutes.

8. Then you need to coat the sides and top with the remaining cream and use a fork to make any pattern. Now you need to place pre-washed raspberries on top, place a candied rose flower in the center of each mini-cake and place rose petals on the edges or sides.

Before serving, the finished mini-cakes should be placed back in the refrigerator for another 2 hours.

With peaches, roses and raspberries

It will take about 4 hours to prepare a cake with flowers, berries and peaches.

Composition of ingredients

You need to take the following set of products:

• 8 eggs;
• 11th century l. granulated sugar;
• 8 tbsp. l. flour;
• 1 package of vanillin;
• 500 g sour cream 22% fat;
• 2 packs of thickener for sour cream;
• 1 can of canned peaches;
• 450 g butter;
• 1.5 tbsp. powdered sugar;
• 10 roses;
• 150 g coconut flakes;
• 200 g blueberries.

Step-by-step cooking process

A cake with flowers and berries is prepared according to the following scheme:

1. First, you can open a can of peaches and place them in a bowl along with the juice. Then you need to break 4 eggs into a container, remove the yolks using a bottle and move them to another bowl.

2. You need to add a little salt to the whites and yolks. You also need to add vanillin and 2 tbsp to the whites. l. granulated sugar, and to the yolks 6 tbsp. l. sugar and beat both components with a mixer until the sugar crystals are completely dissolved.
3. Now you need to divide the whites and yolks into 2 parts. Some of the whites need to be combined with half the yolks and add 4 tbsp. l. flour, mixing the ingredients with a silicone spatula. The finished dough should be placed in a round baking dish, covering the bottom with parchment, and placed in the oven, heated to 180 °C. The biscuit should be baked for about 25-30 minutes, checking for doneness with a toothpick. Prepare the second sponge cake in the same way.
4. After baking, the sponge cake should be cooled at room temperature, then separated from the sides of the pan with a knife, placed on a wire rack bottom down and removed from the parchment. The biscuit will need at least 2 hours to cool completely.
5. In the meantime, you can prepare the cream. You can put the sour cream in a bowl and beat it with a mixer. During the beating process, you will need to introduce both packs of thickener and add 3 tbsp in parts. l. granulated sugar. The cream should be whipped until the sugar crystals are completely dissolved.
6. After 1 cooled biscuit, you will need to reduce its diameter by cutting off its edges. To trim the edges evenly, you can place a smaller plate with the bottom down on the sponge cake. Now each biscuit needs to be divided into 2 parts, cutting them horizontally. Each part will need to be soaked in peach syrup.
7. Now 2 cakes of different diameters need to be placed on a large baking sheet so that you get the number 8. The cakes need to be greased with the prepared cream, leaving 1 cm of free space at the edges, the peaches cut into slices should be placed on top and each cake should be covered with the next part of the sponge cake. Place a cutting board on the sponge cake and press slightly to smooth out the cream.
8. Next, you need to put soft butter in a bowl, add powdered sugar to it and thoroughly beat the ingredients.

9. Grease the sides and top of the cake with buttercream. You should also sprinkle the sides of the cake with coconut flakes.
10. Afterwards, you need to make 5 punctures with a wooden skewer in the center of the larger and smaller parts of the cake, wrap the rose stems with cling film and insert them into the punctures. Place blueberries on the free edges and place the cake in the refrigerator to soak for about 3 hours.

The finished cake is suitable for the festive table on March 8th. Blueberries can be replaced with confectionery beads. Flowers can be cut out from fruits and decorated with them on a cake. They can also be made from berries, such as strawberries. Poisonous inedible flowers should not be used for decoration. These include lilies of the valley, daffodils, crocuses, hyacinths, lilies, petunias, and lupins.

How safe is it?

Many people like this design, but they doubt the safety of such decoration. The use of flowers in making cakes has long been practiced, so it is completely safe.

Some flowers are naturally toxic to consume, others are harmful due to the use of pesticides.

A good florist can explain which flowers will be harmful for use in confectionery purposes. If you have special flowers that you would like to use, find out the origin of the plant before you can use it.