Everything used in the baking and sugar craft industry has to be food grade,so whether it is cake tins cutters,colors,packaging,foil,tools,everything including any kind of decoration has to be food grade,yet I have a few baking tins that will leave a black residue on the cakes if I don't line my tins,I've been told that this happens when food grade metal is not being used.I have imported very expensive blossom plunger cutters that I don't use anymore since it also bleeds this blackness onto the paste as well as the surface used to roll the paste onto,so what's up with that?Are we slowly poisoning people?what exactly is that blackness that comes off this metal?How much of it can we consume before it becomes something we have to worry about?
Cake decorating has changed so much over years,you won't find cakes decorated anymore with those heavy dead looking sugar flowers,cakes are now decorated with fresh flowers,flower picks should be used but not many use them and flowers are just pushed directly into the cake,many different flowers are now used to decorate cakes with,if the bride has tulips in her wedding well then tulips are used,if she's having lilies then lilies are used,whatever the bride wants the bride gets!I wonder if people know that many of the flowers used to decorate cakes with are poisonous... A very well known bakery in Cape Town had this to say about sugar flowers,"Life is to short to make sugar flowers" I found a list of flowers that should not be used to decorate cakes with,I can only say I was shocked to see that most of the flowers on the list are used by just about everyone!I don't like using fresh flowers but if a client insist I will, only after explaining to them that its not safe and if they still want fresh flowers well then that's that!
Here is the article I found on this topic,the author Tombi Peck a South African now living in the U.K. and also one of the founders of the British Sugarcraft Guild.
Poisonous flowers
The following is an excerpt from an article written by Tombi Peck - editor of The British Sugarcraft News
The trigger for this article was a letter asking if there was a list of poisonous flowers available. Tombi says that after much research she compiled a list which was too lengthy to print in full so she chose to include only those plants and flowers which have appeared in sugarcraft books over the past few years or were so highly toxic they needed to be on the list. If a bride is looking for ideas in a sugarcraft book [but is wanting fresh flowers] she may think that because they have been done in sugar they are non-toxic, which simply isn’t the case.
During her research Tombi spoke to John Quai Hoi, a chef and florist from Australia. He pointed out that flowers grown commercially are habitually sprayed with nasty pesticides to rid them of things which might eat them or kill diseases. These chemicals may also be hazardous to people if in contact with icing.
The writer of the original letter asking about poisonous flowers also did some research herself and was told by a florist that although you would think that roses were safer than other fresh flowers, lilac roses attract bugs like a magnet. To counteract this problem the growers spray the roses very liberally with insecticide. This is why lilac roses are softer than other colours.
I've met some of those people too! I love Calla lilies, all lilies but sadly, all lily types are considered poisonous. I don't grow them anymore because of my dogs and cats but more because I can't afford to feed the moles who keep stealing my bulbs!!! Wonder why nothing happens to them :-)
Who woulda thought?!! I agree, a signed contract releasing the seller if someone INSISTS on having fresh flowers would be a wise idea. I have learned that people can start out "nice" and turn sour rather quickly for reasons not as serious as this. Appreciate the info.....I have callas in my yard!!! lol
Comment by Neryl Johnson on July 15, 2010 at 10:12am
That should be nausea :)
Comment by Neryl Johnson on July 15, 2010 at 10:08am
Hi Jenifer, many of these flowers will do nothing more than cause severe nausia and diarrhea but then there is the Arum lily / Calla ... " All parts of the plant are poisonous including the yellow spike and surrounding white spathe. If eaten, symptoms can include swelling of the tongue and throat, stomach pain, vomiting and severe diarrhea. Severe swelling or gastric irritation may become life threatening.
Toxicity category 2
Warning Seek urgent medical attention if lips or tongue become swollen or if there is
difficulty breathing or swallowing." http://www.health.qld.gov.au/poisonsinformationcentre/plants_fungi/...
The Gerbera daisy is considered non toxic but... " Gerbera plants contain a chemical known as coumarin, a naturally occurring substance that has blood thinning properties. In certain individuals, such as those with clotting disorders, even the small amount contained within the plants may cause complications. " http://www.ehow.com/facts_5794603_gerbera-plant-poisonous_.html
I think its best to educate clients about the dangers and give them a choice, then its their decision and like Theresa said, have a clients sign that they have been told and understand the dangers.
I know a few cake bakers who will not under any circumstances use fresh flowers.
I've come across several people in my life who make side income from suing whenever they can. I just feel that if a simple step can spare someone an unnecessary lawsuit, it's a smart thing to do.
Hmmm, good point Theresa, better to be safe than sorry. But if chives are listed as poisonous, maybe this list is a little extreme? Like someone has to actually eat an entire flower bouquet to be affected? I don't know, I'm just thinking out loud.
Thanks for sharing this, Neryl. It seems to me that if a cake decorator wants to protect herself from a lawsuit from a bride or the bride's guests, she should have the bride sign something indicating that she has been told the above information. You can never be too careful these days.
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