An elegant cake plate presents floral material that looks good enough to eat: licorice-red 'Black Beauty' roses, Kalanchoe tomentosa 'Chocolate Soldier', lime-and-berry 'Garnet' Aeonium, and Aloe variegata. Start with a footed cake stand, layer in florist's moss and foam, and top with succulents and roses to create this stunning display. It works beautifully as a centerpiece for an Easter dinner, Mother's Day brunch, summer party, and more.
Line the surface of a footed cake stand with moistened florist's moss, about 1 inch thick. Lightly moisten the moss once in place if needed.
Soak a 3- or 4-inch cube of florist foam in water, then place it in the center of the cake stand on top of the moss. The saturated foam anchors the arrangement while keeping the flowers hydrated.
Trim the rose stems to 2 inches and insert into the top of the foam cube, creating a tight cluster that overlaps the edges. Tuck succulent rosettes around the foam.
Continue to tuck in succulents (or small plants with soil removed) until the sides of the foam cube are concealed.
Editor's Tip: Use florist pins to hold plants in place.
Clip succulents at the base and anchor around the flower stems. If necessary, insert heavy-gauge wire up through the center to secure so the rosettes face outward.
Continue to moisten the moss and foam for a long-lasting arrangement.
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