Luxury Wedding Cakes
Custom-Designed Wedding Cakes:
Our Pre-Designed Collection:
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We do not work with fresh flowers, and here's why:
“Fresh flowers from a florist are not an approved food or food additive and would be a violation if your business placed them on cakes.”
This statement is taken from an email we received from the Chief of the Food Safety Division (PA Dept. of Agriculture), regarding the safety of fresh flowers on cakes. Although it is common practice with wedding cakes, we do not use fresh flowers on our cakes for the following reasons:
Many common wedding flowers are considered toxic: Hydrangeas, baby's breath, calla lilies, eucalyptus, anemones, mums, alstroemeria, lily of the valley are a few examples. Additionally, most wedding flowers come from countries that do not regulate the use of pesticides/fungicides, and they contain an obscene amount of chemical residue.
Anyone with a compromised immune system can become ill from eating cake that contains chemical residue, pollen, mold spores, and/or bacteria transferred from fresh flowers. Reactions vary, but typically the symptoms are the same as food poisoning. People with the following health conditions are of serious concern:
undergoing/recovering from chemotherapy or radiation treatment; leukemia and other blood cancers; preparing for/recovering from a bone marrow or organ transplant; recovering from a major illness; severe asthma and/or allergies; lupus; or any of the 100+ immunodeficiency disorders that exist.
We are aware that many bakeries, florists, and wedding planners put fresh flowers on cakes without concern. However, we feel strongly that if it's a food safety violation and there is any risk of someone becoming ill from it, it simply shouldn't be done.
