So when it’s time to pick the cake for your wedding day, look no further than your…bouquet. Why not share the flowers you love best with your friends and families, from the moment you walk down the aisle right through to the end of the reception?

And no matter what type of flowers you’ve chosen to carry—orchids, anemones, roses, tulips, daisies, jasmine, cherry blossoms, lilies, freesia, hellebores, or a mix of several types, the right wedding-cake designer should be able to help bring your vision to life (so to speak) in sugar.

“Sugar flowers (also known as gum-paste flowers) offer a great degree of flexibility in terms of design,” says Darren DiPietro, owner of the Cake Studio of Ocean City (609-231-1851; occakestudio.com). “If a client wants peonies, which are only available for a very short time, it’s possible to defy the seasons by making them out of sugar any time of the year in any color.”

Lori Blethen of Wildflowers by Lori in Bridgeton (856-459-3515; wildflowersbylori.com) also uses sugar flowers in her work. “Even though we can’t improve upon nature, we can certainly embrace it. Sugar flowers transform a simple cake into a work of art.” Blethen’s favorite cakes are what she calls her “garden cakes. They are, without a doubt, my most beautiful and unexpected designs. They speak to my style as a sugar artist and cake designer.”

And although cost can be an issue for some brides, just a few sugar flowers, “or even one or two great big ones can make an impact,” says Christine Pereira, who owns Design Cakes in Kearny (201-390-6619; designcakes.com). “If executed properly, nothing can beat the elegance and glamour of sugar flowers on a cake.”

When asked which of her cakes is her favorite, Pereira laughs. “That’s a no-brainer: My own! My girlfriends surprised me at home to celebrate my last night as a single gal, and between laughs, jokes, and a few sips (well, maybe a lot) of champagne, I was somehow able to finish decorating my cake. The top tier was an open book with sugar pages that turned and had the vows I had written on each page.”

Another wonderful thing about sugar flowers, Blethen points out quite practically, is that you can eat them, which, after all, is the primary purpose of a cake.