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I am baking a cake and want to decorate it with real Daisy Flowers. Is this safe? Any special guidelines?

This entry was posted on Thursday, August 12th, 2010 at 12:56 pm and is filed under Flowers. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

6 Responses to “I am baking a cake and want to decorate it with real Daisy Flowers. Is this safe? Any special guidelines?”

  1. WITH REAL FLOWERS? NO BECAUSE YOU CAN EAT IT THEN THE TEST WOULD STAY ON THE CAKE IF U TOOK THE FLOWERS OFF. SO JUST MAKE ON WITH ICING OR BUY SOME FAKE ONES THAT ARE EDIBLE THAT U CAN PUT ON A CAKE

  2. buy silk ones

  3. Unless you grew them yourself, the flowers probably have some sort of pesticide on them. Also, as I unfortunately discovered, if they’re home-grown flowers, there can be insects hidden in the flower.

  4. you would need to use edible flowers, or in other words, flowers that have been grown organically without the use of chemical fertilizers and pesticides/herbicides. daisies from the home center or from a florist are not going to be edible.

    contact your local florist and ask if you could order some edible daisies, or as previous posters suggested, use silk (fake) ones. also – by using the silks, they will be perfect looking flowers with no bad or brown spots, and they won’t discolor themselves or the cake.

  5. If you want to use daisies but are worried about pesticides, wrap the stems with plastic wrap first and then stick them in the cake. There are other flowers that are edible, see links below for more info. You might even look in your grocery store. Occasionally they might sell johnny jump ups or nasturtiums.

  6. I was taught that you shouldn’t put anything on a cake that is not edible. That being said, there are many edible flowers that can be put on cakes. Here is a list of them, and what they actually taste like. So go ahead and put daisies on your cake!

    Begonia: lemony and crisp
    Carnation: spicy
    Chive Blossom: mild chive
    Chrysanthemum: bitter to very bitter
    Daylily: crisp and sweet
    English Daisy: grassy and tangy
    Geranium: vary greatly according to variety
    Impatiens: very bland
    Marigold: spicy
    Orchids: warm and peppery
    Primrose: sweet
    Squash Blossom: sweet
    Tulip: crisp and cucumber-like
    Violet: sweet

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