design NOVELTY

take the cake

When customers want to celebrate with flowers and food, present this florid confection.
Design by Bill J. Harper, AIFD fellow, AAF, FAM

    Celebrations happen every day, and for many of those events, cakes, as well as fresh flowers, are often called for. So when customers want something fun and a little out of the ordinary, combine the two, offering a floral “cake” decorated with fresh flowers rather than frosting.

    The foundation for the fat-free “dessert” is a kit that features foam shaped like a round layer cake. The cake-shaped foam sits on a pedestal, so work and display are easy to complete.

    This novel creation would be a wonderful addition to your everyday menu of arrangements. Customers can partake in healthy celebrations year-round with this gift that looks good enough to eat!

‘Moonlite’ carnations from Florigene Flowers; button spray chrysanthemums, stocks, statice, oregonia, corsage pins and greening pins from favorite suppliers; ribbon from Berwick Offray; Plastifoil® from Highland Supply Corporation; Floratape® Stem Wrap from Alcan Packaging; wood picks from W.J. Cowee; Aquafoam Cake Kit from Syndicate Sales.


Arrange fresh oregonia and statice around the perimeter of the saturated foam. Place a strip of florist foil around the cake’s center, about 1/2-inch above the ring of fresh flowers. Secure with greening pins.


Cover the florist foil with ribbon that coordinates with the flowers. Secure the ribbon in place with corsage pins.  Add rows of spray chrysanthemums above and below the ribbon.


Arrange carnations and stocks into the top of the foam “cake.” Adhere candles to wood picks with stem wrap. Insert the wood picks into the floral foam.

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