Toxic Greenery on Cakes: Foliage You Should Never Use (And What to Use Instead)
- Krissy Quinton
- Apr 29
- 4 min read
When it comes to styling cakes for weddings or special occasions, greenery can make all the difference - it adds movement, texture, and a fresh, natural feel. But here’s the thing: not all green foliage is food-safe, and some of the most popular types used by florists can actually be harmful if placed directly on cakes.
Whether you’re a cake maker doing your own florals, or you’re working alongside a florist, it’s vital to understand which plants are safe, and which are not. Because at the end of the day, you’re the one responsible for what goes on your cake.
Common Greenery Used in Floristry (But Not Safe for Cakes)
You’ll often find these on event flower orders and styled tables, but they should never come into direct contact with cakes:
Eucalyptus
Ruscus
Pittosporum
Ivy
English Yew
Dusty Miller
Euphorbia
These may be lovely in bouquets and table arrangements, but they all come with risks ranging from skin irritation to digestive upset and even toxicity.
Why This Matters: Safety Comes Before Style
Let’s be honest, some of these plants are absolutely beautiful. I love the look of eucalyptus and soft ruscus myself, and they’re everywhere at weddings all year round.
But the issue isn’t just about whether someone eats a leaf. The danger is in the oils, sap, or pollen that can transfer during handling, trimming, or even just from the cut stem being inserted into a cake.
Some foliage contains:
Toxic compounds like saponins or taxines
Latex sap, which is a strong skin irritant
Pollen or microscopic particles that can cause allergic reactions or stomach upset
And while it might take a decent amount to actually poison someone, do you want to be the one taking that chance on a client’s big day?
Real Talk: When a Florist Only Gave Me Ruscus
I once turned up to set up a wedding cake where the only greenery provided alongside the roses was soft ruscus. Normally, I’d use some of the rose leaves to give a bit of greenery on the cake, but the florist had stripped all the leaves—despite my request to leave them on.
All I had were rose heads and ruscus—and I couldn’t use the ruscus on the cake, because it’s toxic.
The cake was white. The tablecloth was white. It all felt a bit… flat.
Rather than panic, I suggested to the florist that we repurpose some of the ruscus to decorate the cake table itself. She did a beautiful little arrangement on the table using some of the spare decor, and it worked really well. The cake stayed safe, and the overall setup still had that beautiful cohesive look. So even when you can’t put something directly on a cake, it doesn’t mean it can’t play a part in the overall styling.
What Makes These Plants Unsafe?
Let’s look at the specific risks for each of the most common types of foliage used in cake styling:
Eucalyptus
"Eucalyptus plants contain several parts that can be harmful to humans. The leaves are particularly concerning, as they harbor a high concentration of toxic compounds... Additionally, the sap is notorious for causing skin irritation and can be toxic upon contact." REF
Ruscus
"...all parts of the plant (and all species of Ruscus) are toxic and will cause severe stomach cramps if ingested." REF
Pittosporum
Recently, I have seen this Pittosporum plant on some cakes, which intrigued me. A similar shaped leave to ruscus but with this ragged white outline. On closer investigation, there is very mixed information on this foliage. Some claiming it is not toxic, but the quote below says otherwise. It appears there are many varieties of Pittosporum so you would need to be able to identify it appropriately. "The leaves and fruits contain saponins that when ingested cause gastrointestinal irritation" REF
Ivy
"Exposure to juice or sap from these plants or a puncture wound from the thorns (if present) may produce a skin rash or irritation. Ingestion may cause minor symptoms such as rash, vomiting or diarrhoea" REF
English Yew
"Eating a relatively small quantity of leaves can be fatal for livestock and humans. The toxicity of yew leaves is due to the presence of alkaloids known as taxines, of which taxine B is suspected as being one of the most poisonous". REF
Dusty Miller
"Dusty miller contains chemicals called pyrrolizidine alkaloids (PAs). Some of these chemicals are toxic and can cause serious liver damage" REF
Euphorbia
"The milky sap or latex of Euphorbia plant is highly toxic and an irritant to the skin and eye" REF
Safe Alternatives: What Can You Use Instead?
Luckily, there are non-toxic foliage options that can be used safely on or around cakes:
Olive Leaf
Non-toxic
Readily available
A soft, classic green that suits a variety of themes
Note: Always cover stems with tape or use food-safe picks. Never insert foliage directly into the cake.
Other non-toxic greenery:
Bay leaves
Herbs like rosemary or thyme
Leaves from non-toxic varieties
When in doubt, do a quick search using the Latin name of the plant and cross-reference it with reputable toxic plant databases. Don’t just rely on images from places like Pinterest! You can also use a plant identifying app.
Final Advice: Be the Expert in the Room
If a florist gives you something unsafe, or a client asks for a particular look, it’s OK to say, “That foliage isn’t food safe - I can decorate the table with it, but it can’t go on the cake.” Own your expertise. You’re not just decorating - you’re keeping people safe.
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