Why I Choose Sugar Flowers for Wedding Cakes

It’s no secret that one of my absolute favourite parts of designing wedding cakes is creating handcrafted sugar flowers. They’re elegant, timeless, and completely customizable — and every single one that leaves my Fancy That Cake studio is made with care, food-safe materials, and a whole lot of heart.

But I often get asked: “Can we use real flowers on our wedding cake instead?”

While it might seem like a simple, natural choice, there are some serious downsides to using real flowers on cakes that couples don’t always realize. So, let’s take a closer look at why I choose not to work with real flowers on my cakes, and why sugar flowers remain the safer, more beautiful, and more reliable option every time.

The Truth About Real Flowers on Cakes

At first glance, fresh flowers might seem like a charming, budget-friendly way to decorate your wedding cake. And yes — when provided by your florist, they’ll coordinate perfectly with the rest of your floral arrangements. But when it comes to food safety and long-lasting beauty, real flowers have significant drawbacks.

Many fresh flowers are actually toxic or poisonous and should never come into contact with food. Popular wedding blooms like baby’s breath, lilies, hydrangeas, and ranunculus are unsafe for cakes. Even flowers grown organically or without pesticides can carry natural toxins that aren’t safe for consumption.

On top of toxicity, most commercially grown flowers have been treated with pesticides, fertilizers, and preservatives to extend their shelf life — none of which should ever be near something your guests are about to eat.

Properly adding real flowers to a cake is a highly technical, food safety-sensitive process. Stems must be individually wrapped, sealed, and inserted using protective barriers to ensure no sap, moisture, or toxins leak into the cake. This isn’t something that should be left to a florist or venue staff at the last minute. It requires careful handling by an experienced cake designer who understands food safety regulations — and even then, the risks remain.

And let’s not forget about fresh flowers wilting. On a hot summer day, those delicate blooms won’t be sitting in water. Without a hydration source, they’ll start to droop, brown, or shed petals quickly, especially outdoors or under event lighting. If your flowers wilt before your cake cutting photos, it can be a disappointing (and costly) oversight.

Finally, seasonal limitations can complicate your design vision. If you’ve dreamed of peonies in August or cherry blossoms in October, you might find yourself out of luck. Fresh flowers are bound to what’s in season and available through your florist

Why Sugar Flowers Are the Safer, Smarter, and More Beautiful Option

Sugar flowers are completely food-safe and non-toxic. Every sugar bloom from my studio is handcrafted using food-safe ingredients and tools, ensuring there’s no risk to your guests or your cake. You can feel confident knowing that what decorates your cake has been created with food safety in mind from start to finish.

They’re also fully customizable to your colour palette, wedding style, and theme. Whether you’re dreaming of classic white roses, rich burgundy dahlias, or whimsical wildflowers in pastel tones, sugar flowers can be made in any shade, style, or variety — no matter the season.

And because they’re never out of season, you won’t need to worry about what’s blooming when. Love peonies? You can have them in December. Dreaming of autumn leaves in spring? No problem.

Another huge benefit: sugar flowers won’t wilt. No matter how hot the day, how long the reception, or how bright the lighting, sugar flowers hold their shape and beauty from the first guest arrival to the final dance. They’re built to last — and can even be saved as keepsakes from your special day. Kept away from direct sunlight and humidity, sugar flowers can be treasured for years to come as a beautiful reminder of your wedding.

It’s important to note that sugar flowers are a skilled art form. Because they’re so detailed and realistic, they take hours — sometimes days — to create, which is reflected in the cost. But the craftsmanship, safety, and beauty they bring to your wedding cake make them worth every penny.

My Firm Stance on Real Flowers and Food Safety

At Fancy That Cake, I’ve made the decision not to use real flowers on my cakes. It’s a choice rooted in care for my clients, their guests, and the integrity of my work. While real flowers can look beautiful in arrangements and bouquets, the risks they pose on a cake are simply too great — from toxicity to pesticides to wilting and seasonal limitations.

I believe every part of your wedding cake experience should be safe, thoughtful, and beautiful — and sugar flowers allow me to guarantee exactly that.

Final Thoughts: Choose a Cake Designer You Trust

When it comes to decorating your wedding cake, you deserve options that are both stunning and safe. Always have a clear conversation with your cake designer about what’s going on your cake, how it will be handled, and whether your florals are food safe.

And if you want timeless, customizable, food-safe blooms that can be treasured long after your wedding day — sugar flowers are the way to go.

If you’d love to learn more about custom sugar flowers for your wedding cake, or see some of my latest designs, I’d be thrilled to chat. Get in touch here to start planning your dream cake!