Floral Design Lesson 6: Red-Hot Centerpiece

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David Pippin

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Add a little color and flair to your tables with this fun and beautiful red-hot centerpiece:

Red-Hot Centerpiece - Step 1

Secure a ½ block of wet floral foam in a watertight container with waterproof floral tape. Here, I’ve chosen a clear container so it’ll blend in with the bright orange tray. Place your container on the tray, slightly off-center.

Photo Credit: David Pippin

Red-Hot Centerpiece - Step 2

Establish the height of your centerpiece with a piece of Plume Celosia, then determine width and depth with foliage from your garden. In this arrangement, I selected Leucothoe fontanisiana ‘Girard’s Rainbow’ and hosta leaves. (I’m not sure of the variety.) Whatever you select, make sure it’s a favorite that’s not too large – no ‘Sum and Substance’ hosta for this arrangement!

Photo Credit: David Pippin

Red-Hot Centerpiece - Step 3

Add the majority of your foliage, as if you were making a no-flowers arrangement, like we did in Lesson 4. Some of the foliage I’ve used came from camellia, Nandina, Aucuba and Kimberly Queen fern.

Photo Credit: David Pippin

Red-Hot Centerpiece - Step 4

Add more Plume Celosia as the primary flowers, using eight to 10 stems. Have all of them radiating from an imaginary center point in the floral foam. (This way, you’ll avoid “crossed lines” in the arrangement.)

Photo Credit: David Pippin

Red-Hot Centerpiece - Step 5

Add some red zinnias as secondary flowers. A stem of Asiatic lilies can also be added for interest, as well as for a focal point, as I’ve done here. Again, all stems should be radiating from that imaginary center point.

Photo Credit: David Pippin

Red-Hot Centerpiece - Step 6

I’ve added ‘Paprika’ yarrow as a filler flower, and I nestled some red bell peppers at the base of the centerpiece for extra summer flair. Other red fruits or vegetables may be used, depending on what’s in season and at the market.

Photo Credit: David Pippin

As always, check your arrangement daily. Add water as needed, and keep your beautiful creation in a cool location to increase its longevity – and to show off your design masterpiece.

Facts

I cut and conditioned the foliage 24 hours prior to arranging.

Tips

To make this arrangement all in yellow, substitute goldenrod for the Celosia and black-eyed Susan for the zinnias. Yellow fruits and vegetables can be substituted for the peppers.

Tools

If you don’t have the space to grow your own foliage and cutflowers, visit a local farmers’ market. I’m always finding great flowers there that aren’t available at the florist!

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