A pristine white cake, piped with tiny beads around each tier, is sprinkled with a flutter of red rose petals.

This three-tiered cake echoes the bride's bouquet. Covered in swirls of brown-sugar meringue, then wreathed and topped by the same blossoms and berries, this cake provides cohesiveness from the ceremony to the reception.

Garden roses are arranged between buttercream tiers piped in a basket-weave pattern to resemble wicker. Atop the cake, a ceramic pot (with no hole in the bottom) is overflowing with roses anchored in floral foam.

A string of soft petals encircling a dainty cake makes romantic use of a classic flower. With sepal removed, the petals of a perfect rose fall open; the flower's grace repeats in a necklace of pale petals -- cream and blushing yellow -- on the cake's first tier.

The beauty of this cake is punctuated by the purity and simplicity of one giant flawless rose perched on the top. The white tiers are decorated with confectionary bands inspired by the lace of a bridal gown.

Simple designs, like the luscious buttercream blooms atop these tiny cakes, can make a big impression. Just three inches high, these beauties could be the highlight of a dessert buffet or served at each place.

Simple and sublime, 'Inge' and 'Toscanini' roses float in an old-fashioned fishbowl and in votives to mark each place setting; the votives can be taken home as favors.

This unusual, lush centerpiece made of moss and roses is rustic and modern at once -- and inexpensive and easy enough to make yourself.

At a casual outdoor wedding, full-blown roses in rough-hewn containers make beautiful centerpieces. Floaters can keep heavy blooms adrift. The best vessels can often be found tucked away in basements or garden sheds.

If the effusive ranunculus and garden roses are the stars of this centerpiece, the peach calla lilies, ruffly bottlebrush grevillea, dinner-plate dahlias, spindly spider lilies, and vintage velvet swirls are their lovely supporting players.

In a table setting that evokes an English garden, roses and flowering oregano in mauve tones contrast with succulents (brown-tinged echeverias and trailing crassula) and curly fiddleheads.

Boxes topped with flowers make a beautiful centerpiece; a table number is embroidered onto ribbon encircling the largest box. Inside, the stems sit in water bottles stabilized by crumpled paper. Favor boxes, which contain nonpareils, double as place cards.

Tiny roses add an elegant detail to your champagne toast. To make the garnishes, insert a toothpick into the base of each blossom at an angle of a little less than 45 degrees. Cut the stems cleanly about 1 inch shorter than the length of the toothpick; you may have to adjust length depending on the weight of the bloom. Place each toothpick just inside of a rim, letting the roses balance delicately on top.

A dainty rose petal makes the perfect dish for a sugar cube awaiting a cup of coffee, tea, or espresso. These pale-pink rose petals are subtle and feminine, but any favorite blossom can be used, provided it's organic and nontoxic. Pluck petals from the flower, and set one sugar cube onto each.

Crystallized edible rose petals make a beautiful garnish for a wedding cake, and the process is very simple.

These cakey cookies are topped with pretty crystallized rose petals.

These flowery confections are a perfect accent to your wedding cake.

These sweet-smelling bundles -- great for shower or wedding favors -- are inexpensive and easy to make. You'll need dried rose petals, dried lavender, and cedar shavings (available at health-food stores, floral shops, and bath shops) and envelopes in corresponding colors. How-to: Label envelopes. For each sachet, pour in 1/8 cup of filling, and seal. Stack one of each color, and tie with ribbon.

Painted metal buckets brimming with blooms call to mind a French flower market. But these bunches, wrapped in colored waxed tissue paper, are not for sale; they're meant to be given as wedding favors. Display them near a doorway or throughout a reception hall on tiered metal stands painted to match the buckets. At day's end, post a card inviting guests to pick a bunch.

Surprise guests with a program that's fun to open. Cards are tucked in organza pouches with rose petals.

Cut paper doilies into quarters, roll into cones, and seal with a sticker or tape. On the day of the wedding, fill the cones with petals from fresh, opened roses. Stand the cones in a tissue paper-lined box, and hand them out to guests just after the ceremony.