I love flowers! And I absolutely love incorporating them into everything I possibly can (which you may have noticed by now!) Sweet violets, violas and pansies are quite popular currently and, luckily for me, I have several beauties growing in my garden. I was making my little girl’s first birthday cake a few weeks ago, started throwing flowers on the side of the cake, and loved it so much I thought I’d share as a bridal shower dessert idea or even an activity to share with your bridesmaids!

Cake decorating is so much fun and can be as simple as placing some blooms prettily on the side of your iced sponge. Small and light flowers work best as they won’t pull away from the cake. They won’t last a long time though, so best to pop them on the cake as close to serving as possible!

What You Will Need:

  • Cake of your choosing (a dense cake works well for this DIY)
  • Buttercream icing (see in method for recipe)
  • Icing spatula
  • Selection of fresh violets and pansies (or edible, unsprayed flowers of your choosing!)

Step 1. If you’re picking flowers from your own garden (lucky you!), ensure they are cut and placed immediately into cool water. If the blooms are coming from elsewhere, trim the end of the stems and refresh in cool water.

Step 2. Cut rounds of your cake with a cookie cutter (alternatively, bake small rounds with a specific cake tin, which will remove the need for a crumb coat). If you’d like to sandwich two rounds together, you can use ganache, jam or extra icing. Mix buttercream by using a hand held mixer, beating 125g of butter until soft. Add 1.5 cups of icing sugar and 1 tablespoon of milk, and continue beating until smooth and well combined. You can colour your icing with food dye to any shade that takes your fancy!

Step 2. Once the icing is made (you may need a double batch, depending on how many cakes you are making), use a little to give the cakes a “crumb coat”. Once that has set (you will be able to touch it gently, and it won’t be sticky), ice your cakes. Lay out your flowers on some paper towel to dry.

Step 3. Pat the stems of your blooms dry, and then begin to press them gently into the icing around the cake. You can cluster violets together, spread the flowers out evenly, cover your cake in every flower you can find or stick with one unique bloom, the design is up to you!

Step 4. Once you’re happy with your wild violet design, stand back and admire your handiwork! Adding a little height creates a gorgeous depth to the cake, but keep in mind that violets are reasonably delicate flowers. You can ice your cakes the night before, take them out of the fridge an hour or two before decorating and pop the fresh flowers on then. But if you can only work  several hours before your event, best keep to short stems to avoid drooping flowers.

Ms Zebra Says: Ohhh delicious cake with added beauty of flowers and colour! What a great way to add a ‘pop’ to your cake! Now it won’t only taste delicious but look it too. 

About Ms Honeycomb: Hi, I’m Nicola, the florist and crafter behind rubyandjoy. I’m a gardening, fabric loving, mint tea drinking, brownie baking, book obsessed maker! I love a good adventure having just moved back from five years in Scotland (with my lovely Scottish husband).

We were so smitten with the gorgeous drinks we shared in our modern bridal shower editorial, that we had to ask the leading ladies at Betty May Vintage to share their recipes with us! We’re so delighted to share the Betty May ladylike version of a classic gin cocktail!

  • 60 mls gin (We used Hendricks)
  • 1 teaspoon rose syrup
  • Sparkling rosé wine (chilled)
  • 1 teaspoon lime juice
  • A dash of pearl dust shimmer
  • Cucumber slices
  • Lime slices
  • Fresh rosemary
  • Fresh mint
  • Fresh viola flowers


  1. Add gin, rose syrup, lime juice to a cocktail shaker and shake well
  2. Fill your glass with ice
  3. Pour the shaken cocktail and top with sparkling rosé wine
  4. Sprinkle pearl dust shimmer
  5. Add cucumber and lime slices
  6. Garnish with rosemary, mint, and viola flowers.


Add to a glass tumbler (ours have been served in our Betty May Vintage mid century tumblers over ice with a pink and white stripe straw from Ruby Rabbit).

Ms Zebra Says: Who doesn’t love a Gin Cocktail – and better yet, a Ladylike one! Thanks to Erin and the Betty May Vintage team for sharing this crowd pleaser with us!

About the Betty May Vintage Hire Team: We’re curators of one of a kind vintage pieces for life’s favourite moments – big and small, near and far. We’re here for the originals, inventive and light-hearted, and we’re big believers that you find your style, you find your voice. Plus, they love a deliciously offbeat wedding!

Heart shaped beetroot crackers are so simple to make, and will add a very sweet touch to any cheese platter. These tasty morsels are perfect with dips, zingy cheese and crudites, and are delicious all on their own! You can use this method to make tasty vegetable crisps with other root veggies, using a heart shaped cookie cutter for the same effect.

Although the prep can be a little messy, these crackers are a simple way to add a lovely touch to your gourmet spread.

What You Will Need:

  • 4 large beetroot
  • 2 tbsp olive (or other cooking) oil
  • salt and pepper
  • several sprigs each of thyme and rosemary
  • 1 lime
  • sharp knife and cutting board
  • vegetable peeler
  • tray, baking paper and oven
  • food grade gloves (if you’d like to keep your hands stain free)

Step 1. Preheat the oven to 80 degrees. Cut the leaves off your beetroot (you can keep these and eat them similarly to spinach!), peel, and trim the root. Using a sharp knife, cut a triangle shaped indent into the top of the beetroot. You can wear gloves to do this, to avoid snazzy pink hands!

Step 2. Using your sharp knife, begin slicing thin pieces of beetroot to create a heart shape. If you’re not feeling confident with a knife, get your mitts on a mandoline and get this job done in a flash!

Step 3. Once all your beetroot is sliced, place in a bowl. Finely chop the herbs and add, with the oil, to the beetroot, stirring thoroughly to coat every piece.

Step 4. Season with salt and pepper (rock salt adds a lovely crunch), and squeeze in the juice of one lime. Lay each slice out individually onto greaseproof paper, and bake in the oven for approximately one hour.

Step 5. Check the beetroot crackers to see if they are sufficiently crispy, but not burnt. Once they are lovely and curly around the edges and firm throughout, remove from the oven and cool on a wire rack. You can alternatively turn the oven off, open the oven door, and leave the beetroot crackers in to dehydrate further, until the oven cools completely.

Ms Zebra Says: Yum! Who doesn’t love a cheese board? And beetroot! Will definitely be adding these to my repertoire!

About Ms Honeycomb – Hi, I’m Nicola, the florist and crafter behind rubyandjoy. I’m a gardening, fabric loving, mint tea drinking, brownie baking, book obsessed maker! I love a good adventure having just moved back from five years in Scotland (with my lovely Scottish husband).