Floral Design Lesson 6: Red-Hot Centerpiece
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Add a little color and flair to your tables with this fun and beautiful red-hot centerpiece:
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| Photo Credit: David Pippin |
| 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. |
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| Photo Credit: David Pippin |
| 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. |
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| Photo Credit: David Pippin |
| 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. |
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| Facts |
- I cut and conditioned the foliage 24 hours prior to arranging.
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| 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.
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| 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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