Use this simple step-by-step tutorial to create easy wafer paper flowers. They take about five minutes to make and are perfect for decorating cakes and cupcakes.
If you avoid making fondant flowers, fondant ribbon roses, or royal icing sugar flowers because they’re time-consuming or tricky, wafer paper flowers are a great alternative. They’re quick, forgiving, and require minimal tools. You can color wafer paper with edible petal dust, edible markers, or an airbrush, or buy pre-colored sheets. Cut petals with ordinary scissors and attach pieces using a tiny amount of corn syrup or water. While hyper-realistic paper peonies and ranunculus can be beautiful, they take time; this tutorial shows a simple fantasy-style flower you can assemble in minutes.
How to make wafer paper flowers?
- Bake the cake – I used a coconut cranberry cake for this example.
- Cool completely – Let the cake reach room temperature before decorating.
- Prepare the icing – A white chocolate buttercream complements this cake nicely.
- Assemble the cake – Cut the cake in half horizontally, place one layer on the board, add filling if desired, top with the second layer, crumb coat, and finish with a smooth icing layer. Cover with rolled fondant.
- Make and attach the flower – Cut petals from wafer paper, color and outline them, assemble into a layered flower, then attach it to the cake side with a little corn syrup.
- Add finishing touches – Use a black edible marker to draw an abstract pattern on the fondant and finish the base with ribbon.
Can you make wafer flowers ahead of time? Are they edible?
Yes. Making wafer paper flowers in advance is recommended so you always have decorations on hand for last-minute desserts. They are edible and lightweight, but should be stored properly to maintain shape and texture.
Variations
Color combinations – Keep it simple with white and small pops of color, or experiment with bold contrasts. Petal dust, edible markers, and airbrushing all produce different effects.
Try different cake flavors – This technique works with any cake, such as cherry or mango-based cakes.
Try different frostings – Use white chocolate buttercream, ermine (cooked flour) buttercream, or classic buttercream depending on your taste and handling needs.
Fill the cake – Add jams, curds, homemade caramel, dulce de leche, nut butters, or fresh berries to complement the flavor profile.
Flavor fondant – If you want a flavored fondant, use clear extracts so the fondant stays white and doesn’t discolor.
Tips and techniques
Homemade vs. store-bought fondant – Homemade marshmallow fondant tastes better and is flexible to work with; store-bought fondant is convenient and available pre-colored.
Work on a cool cake – Don’t decorate a warm cake because heat can make icing and fondant soft or sticky.
Use very little corn syrup – Corn syrup is the adhesive for wafer paper petals. Apply sparingly; too much can create soggy spots and dissolve the paper.
Where to buy wafer paper – Wafer paper is widely available online and at cake supply stores and is generally affordable.
How to cut wafer paper – Regular sharp scissors are the easiest tool for cutting petal shapes.
How to color wafer paper – Edible markers, petal dusts, and airbrush color all work well. Light layers build the best, most natural look.
Storage
Storing wafer flowers – Keep them in a dry place away from humidity. Starch-based wafer paper will absorb moisture and warp, so avoid damp environments. They do not require refrigeration.
Room temperature – A decorated cake can be left at room temperature for up to 24 hours if it contains no highly perishable fillings.
Refrigeration – Leftovers can be stored in a sealed container in the refrigerator for up to three days, though fondant may become slightly tacky from moisture.
Freezing – Unfrosted cakes and frosting can be frozen separately in airtight containers for about one month. Thaw in the refrigerator overnight before decorating.
Make-ahead – This cake can be baked and decorated one day ahead and stored at room temperature until serving, provided fillings are shelf-stable.
More decorated cakes
- Fondant Flower Cake
- Peacock Cake and Cupcakes
- Lord of The Rings Sauron Eye Cake
- Erupting Volcano Cake (with dry ice smoke)
- Easy Shoe Cake (Sneaker Cake)
Recipe
Easy Wafer Paper Flowers
Abeer Rizvi
Ingredients
- 1 Coconut cranberry cake (8 x 3)
- 4 cups White chocolate buttercream frosting
- 2 cups Marshmallow fondant (white)
- 2 sheets Wafer paper
- 1 tablespoon Corn syrup
Instructions
- Bake the cake and allow it to cool completely.
- Trim the cake into two layers.
- Place one layer on the cake board and spread a layer of frosting.
- Top with the second layer and ice the cake smoothly.
- Roll out white fondant and cover the iced cake. Trim excess fondant at the base.
- On wafer paper, draw six large and six smaller petal shapes with a pencil. Cut them out with scissors.
- Apply petal dust: brush pink on three large and three small petals, and blue on the remaining three large and three small petals.
- Outline each petal lightly with a black edible marker to add definition.
- Using a very small amount of corn syrup, glue alternating large petals together to form a ring. Repeat with the smaller petals to create a second, layered ring.
- Attach the smaller petal ring on top of the larger ring. Press a large edible pearl into the center with a tiny drop of corn syrup and let it dry.
- Secure the finished flower to the side of the prepared cake using a little corn syrup.
- Draw an abstract design around the flower with a black edible marker, wrap the base with ribbon, and serve.
Notes
- Review the tips and techniques section above for storage and assembly recommendations.
- Store leftovers in a sealed container in the fridge for up to 3 days.
Nutrition
Carbohydrates: 82 g
Protein: 1 g
Fat: 16 g
Nutritional information is calculated automatically and is an estimate only.