I can't tell you how many wedding Wrecks I've seen salvaged with nothing more than a few well-placed bunches of fresh flowers.
These...are not those saves.
Believe it or not, that's a 3-tiered cake. See how effectively the gigantic seed pods hide the flaws in the top tier? They ran out for the bottom two, though, and were forced to randomly spill stuff on the table cloth to help "distract the eye." Cocoa powder or dirt? That is the question.
Other questions come to mind here, however:
Questions like: "Why?" and, "Why?" and, "For the love of pretty pastry platters, WHY?!?"
Since fresh flowers do have the nasty tendency of dying, though, I bet some of you are asking why bakers don't just use fake ones.
I will answer your question [dramatic pause]...with another question:
Ever contemplate sucking icing off a fabric leaf?
(Don't worry, this was not a wedding cake. It was a 20th wedding anniversary cake. Which, you know, makes it all better.)
Still, at least you can always count on silk flowers to be dust-free, hygienic, and easy to sanitize. That's why it's OK to just jam them all in the icing:
BWAHAHAHAHAHA HOOHAA HEEHAHAH!
[wiping eyes] Dust free! Heehee! Ah, I crack myself up sometimes.
You know, Amy, Kasey R., & Anony M., I give "deadpan" a good name. I call it "Fuzzywuzzkins."