India, Feb. 22 -- M odel Mahieka Sharma rang in her 25th birthday this week, and while her chemistry with boyfriend-cricketer Hardik Pandya grabbed attention, it was her cake that truly stole the spotlight (see right). After behind-the-scenes clips surfaced online, Mahieka's rustic pink-and-white floral cake quickly went viral, reviving one of social media's most beloved dessert trends. The 'flower cake' may feel fresh, but the aesthetic dates back to 1994, when Martha Stewart popularised it through Martha Stewart Weddings. Now, the trend appears to be blooming again, just in time for spring. For chef Nishant Choubey, florals on cakes signal a deeper shift. "Using real flowers in cakes is not just a visual trend, it is a return to nature and memories," he says. "For years, we relied on sugar flowers, marzipan and artificial decor, but today's baker is far more conscious, seasonal and ingredient-driven. There is a deeper respect for authenticity and natural beauty." Choubey adds that certain botanicals are currently leading the patisserie wave. "Blue pea flower and roselle are particularly trending. They provide stunning natural hues, vibrant blues and deep crimson tones, while adding subtle floral notes and botanical sophistication." However, real flowers come with real responsibility. "Working with real flowers requires knowledge and care," Choubey cautions. "Not every flower is edible, and sourcing is critical. We must use pesticide-free, food-safe blooms, ideally organically grown. Flowers like pansies, marigold petals, rose, chamomile, lavender and nasturtiums work beautifully, both aesthetically and aromatically." Even Mahieka's much-talked-about lily cake featured inedible blooms, highlighting the need for caution. Aishwarya Joshi, home baker and founder of Instagram page AishuBakes, explains, "Edible flowers are my first choice, but client vision usually leads. If a design calls for a flower that's better for looking than eating, we use it with a strict disclaimer. We are very clear about what is garnish and what is meant to be eaten. After all, the goal is a stunning cake, not a call to poison control." Beyond the visual appeal, pairing blooms with flavours is key. Chef Tarun Sibal says, "Understanding the floral profile is important. Dried flowers have concentrated flavour and work well in syrups and creams. Like any pairing, you need to know which flower suits which preparation. Pistachio and rose, for instance, is a classic match." He adds that each bloom behaves differently. "Lavender is floral and earthy, rose is fragrant, pansies and violets are mild and ideal for decoration, while hibiscus brings tart colour and chamomile offers sweet, apple-like notes." In short, while Mahieka's dreamy birthday cake may spark a fresh bloom-core wave, chefs say natural beauty still demands expertise....