I had a weekend a couple of weeks ago when I did three cakes which had fresh flowers between the tiers. Over the years I have developed a system of supporting the tiers so that it looks as though the cakes are held up by the flowers, while allowing the flowers to be in wet oasis so that they will stay fresh all day, or, indeed, for a few days.

Flowers between tiers 2.JPG

This cake had a wide satin ribbon round the base of each tier, large hand made white chocolate roses on the sides and large sweet avalanche roses between the tiers. The brides mother did the flowers as she took the cake several days before the wedding to the venue the other end of the country. I loaned her the support mechanism and explained how to use it.

Flowers between tiers 1.jpg

This cake had dainty little white sugar flowers on the sides. The flowers were provided by the florist and were vendella roses, gyp, freesias and other dainty, country type flowers, all in keeping with a beautiful country marquee wedding.

The bride was so pleased with this cake she put a comment on my googlemaps entry (unsolicited) and sent me a card saying:

"Dear Melanie

Thank you so much for our beautiful cake, it was so yummy it went so fast. It was perfect, just what we wanted. We will be back on all our cake needing occasions.

best wishes
Bex and Steve Clements"

Flowers between tiers 3.JPG

This cake had white chocolate cigarillos on the sides and vendella roses between the tiers. This was all chocolate inside.