Best Thing Ever: Anemones Flowers

Seriously - this cake is way adorable.

3 tiered, soft pink, fondant, sugar flowers.  Perfect.  What's there not to love about it?

Thank you Peggy Porschen Cakes

One reason why I picked it as Best Thing Ever is that it features sugar Anemones flowers.  As a floral designer, I strongly recommend that your cake designer make sugar flowers as the real anemones are not as large or perfect.  And frankly, I'm not too excited about fresh flowers on a cake for many reasons.  There are times in which fresh flowers are necessary but in general, my favorite floral cakes are made with sugar or faux ceramic flowers.

There's two reasons why I prefer the beauty of the sugar Anemones flowers versus real ones. Here's why:

1. Anemones are not available throughout the year and definitely not during the summer after June. In fact, these white or light pale pink ones are very rare. I hardly see them at the flower market. There is one grower in the market, Santa Clarita Wholesale Flowers,  who had them for about a week or so in late May/June. That's it.  Seriously - do I look like I kid around?

2. Anemones are like Iceland poppies and hellebores. Sometimes they just don't want to open. Sometimes they go limp. Sometimes they have very transparent petals so they show tears, flaws, bruising easily. For the most part, getting anemones to open is harder than one thinks. Some just never open at all. In order for me to get 10 good anemones, I have to sometimes buy 20 to 30 blooms.   The reality is that they look more like the flowers above.  Some are just really tight.

Plus: when these white or light pink colored anemones with black center open their pistils can drop. Yet another reason why I don't like to put them on cakes. Can you image black lent like pistils on your cake?  Not a good thing at all.

Hopefully when you are planning your own wedding, you will use flowers as an inspiration for a beautiful cake like this cake designer.  I just love it.