Using sugar flowers instead of fresh offers several advantages.

• Color customization. Sugar flowers can be made any color.

• No pesticides. Sugar flowers are food safe.

• No bugs. Have you heard the story about the spider crawling from the flower onto the cake? Acckk!

• No toxic issues. Some flowers are extremely toxic and should never be used on a cake. Other flowers have a toxicity that requires careful placement so as to prevent contact with icing. Examples of toxic flowers are Hydrangea, Baby’s Breath, Lily of the Valley, Iris and Calla Lily. These are some of the most popular wedding flowers!

• Hardier. From the minute fresh flowers are cut, time is the enemy. Sugar flowers provide flexibility - no browning or wilting here!

• Keepsake. Unlike dried bouquets, sugar flowers will maintain their shape and color as long as stored in a cool, dry place and out of direct light. Blues and purples do have a tendency to fade but proper storage should mitigate.

• Artistry. Sugar flowers are one of a kind works of art that perfectly complement the culinary experience of the cake.