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The Perfect Christmas Gift That Lasts All Year
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The Flower Recipe Book: 100 Magical, Sculptural, Seasonal Arrangements by Alethea Harampolis and Jill Rizzo. Photographs by Paige Green
Weddings
July 2021
Reading time 3 minutes
From 'The Flower Recipe Book: 100 Magical, Sculptural, Seasonal Arrangements' by Alethea Harampolis and Jill Rizzo.
Makes
A Three-Tiered Tray
Ingredients
  • Flowers:
  • 10 dahlias
  • 7 nasturtium vines
  • 25 stems of ranunculus
  • 6 stems of Queen Anne’s lace
  • 10 stems of sweet pea
  • 5 stems of astilbe
  • 5 stems of yarrow
  • 5 stems of explosion grass
  • Vessel:
  • Galvanised metal three-tiered tray
Method

1. Line each tray with shallow cups so that they are not visible above the rims. Use floral putty to attach the cups to the tray to prevent them from tipping over. Use floral putty to attach a small flower frog inside each cup.

2. Start by cutting the dahlias into short sections so that all the leaves and flowers can be used. Add them to some of the cups on each level.

3. Trim and place the nasturtium vines so that a few cascade down from each level.

4. Add most of the ranunculus stems to the cups, trimming them to slightly different lengths, but keeping them short enough to fit under the trays. Allow a few longer stems to arc up or down around the outer edges of the middle tier.

5. Trim and fill the empty spaces around the ranunculus with the stems of Queen Anne’s lace, sweet pea, astilbe, and yarrow, and finish with the stems of explosion grass.

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