So you know, I’ve been delivering quite a few wedding cakes recently and arranging fresh flowers normally provided by the wedding florist. Each time I feel a tingling sensation on my fingers, must be all the pesticides/fungicides/wax-preservatives on the flowers. And the standard is to just stick these flowers right on the frosting/cake, it is “safe” but I think not a good idea to do often!
Regarding the craft store coupons, I just used mines and got my Wilton 10 inch angel food pan.
Hector, you can wrap the stems with floral tape (the stretchy kind) for added safety, but usually I bring plain drinking straws with me, and insert the stem into the straw, cut the straw so the stem is not exposed, and then insert it into the cake (I use coffee stir sticks for wired gum paste flowers). Much safer than sticking stems into the cake, although the florists I work with and trust implictly have assured me over the years that since we are cutting the stem so close to the flower head, there is little risk of problems coming from the stems. If the flowers have been sprayed and are wet when you are using them on the cake, this makes me a little uneasy. I would be anxious about using flowers from a grocery store as opposed to from a reputable florist; grocery stores need the flowers to last if they don’t sell and are more likely to use some kind of treatment.