when you add flowers to the cake as a Center of every ingredient it is called Flower Cake.

When you put your cake in the oven to bake, it’s only natural that the outsides will cook faster than the center. But when you put the thumbtack-like flower nail in the middle of your cake pan, it acts as a heat conductor, helping the cake to simultaneously cook from the inside out, as well as the outside in.

Flowers that are something else as well as edible include roses, calendulas, nasturtiums, hibiscus, violets, and sunflowers, among others. One category that’s also pretty safe from top to bottom are herbs like rosemary, thyme, and chamomile, says Susan Reid, Food Editor of King Arthur Flour’s Sift Magazine.

It is very good for frosting and piping flowers as it is very stable. You can try with dairy cream but have never gotten such a perfect finish. So we advise using any nondairy whipping cream available at your place.

Fresh flowers look delicious on a cake for eight hours in a fridge and remain fresh for a few hours outside of the refrigerator. Flowers will last longest if bakers have kept them in water until the last minute, and the cake is kept in the fridge at the same time.