There is something extra lovely and romantic about sugar flowers spilling over the edge of a cake tier. If you haven’t tried this type of arrangement, it can be as simple as taking three of the same flowers and positioning them on the top and side of a tier in a tight triangle shape, just like the garden roses version shown here. To give the arrangement a bit more detail like the anemone version, fill the spaces between the flowers with smaller blossoms, buds and leaves. To further build on the technique, use flowers of different sizes and varieties, and add trailing stems of blossoms or greenery cascading down the sides of the cake.
1. Position and secure the anemone flowers close to each other, with one at the edge of the tier, and the remaining two on the side. Looking from above, the three anemones will create a triangle shape.
2. Gently press and secure a small amount of fondant between the anemones.
3. Position and insert the hydrangea leaves at the base of the anemone flowers, letting some of them point down the tier from the flowers.
4. Begin filling the spaces between the anemones with all-purpose buds and hydrangea flowers. Fill any remaining tiny holes with the filler flowers. Finish the cake with the ribbon (see Finishing Touches).
If you are not sure about your arrangement, take a moment to place flowers on a styrofoam dummy to practice your design. Which flowers are at the top, and which flowers will cascade down the side?
Make this variation of the over-the-edge arrangement using three garden roses and two rose leaves, following the positioning techniques for the anemones cake.