Cake Craft Floral Wire 26 Gauge - WHITE 20 pieces

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Tweed Heads NSW
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Cake Craft Floral Wire 26 Gauge White (20 pieces) is a food-grade, paper-covered stainless steel wire used in cake decorating for creating sugar flowers, wire-based cake toppers and a range of handcrafted decorative elements. The 26 gauge is ideal for flower modelling and detailed work such as petals and leaves. Flexible enough to shape easily, yet holds its form once bent.

Key Details

  • Gauge: 26 (ideal for flower modelling and fine work)
  • Colour: White
  • Quantity: 20 pieces per pack
  • Material: Stainless steel covered in food-grade paper
  • Brand: Cake Craft
  • Use: Sugar flowers, cake toppers, wire stems and shaped decorations
  • Gauge guide: 16/18/20g for rigid decorations; 22g for upright stems; 24/26/28g for flower modelling; 30g for stamens and fine work

Best For

  • Creating individual sugar flower petals and assembled bouquets
  • Wire-stemmed cake toppers and floral cake arrangements
  • Supporting delicate fondant or gum paste flower components
  • Cake decorators working with fresh flowers who need food-safe wire support

Frequently Asked Questions

How do I use floral wire for sugar flowers?

Insert the wire into a foam bud while creating sugar flowers to provide a firm stem. For fresh flowers, insert the wire through the underside of the flower head and fold it down the stem. Secure with floral tape to finish. Always ensure wires do not make direct contact with cake surfaces.

What is the difference between 26 gauge and 28 gauge wire?

The lower the gauge number, the heavier and stiffer the wire. 26 gauge offers slightly more support than 28 gauge, making it a good choice for flower petals and leaves that need to hold their shape. For very fine, lightweight stamens and details, 30 gauge is recommended.

Browse our full range of cake decorating tools and explore our cake decorating supplies. For fondant coverage, see our icing and fondant coverage chart, and for buttercream planning check our how much buttercream guide.

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