Sweeten Up Your Table With a Floral Cupcake Centerpiece
Flowers and Foliage
2 large pink hydrangeas cut into 11 small flower heads
11 blush-pink peonies
11 pale pink single roses
4 trailing ivy stems
Consider substituting sweet peas for any of the flowers. If you do so, use three stems per tea light holder.
wire cupcake stand
1 tea light holder per flower head (approximately 33 holders)
1 block floral foam
If you don’t have a wire cupcake stand such as the one featured here, use a tiered glass or ceramic cake stand; weave a couple of trails of ivy around the stem of the handle or the base.
How to Arrange
Cut a block of soaked floral foam into lengths that will fit between the tiers of the stand. Cut each length in half, place the two halves on either side of the stand's center, and press them together. If necessary, tape the two pieces together with florist’s tape to secure them. Pin pieces of flat moss over the foam to hide it, then wrap the ivy trails around the moss-covered foam.
Half-fill each tea light holder with water. Cut the flower stems down so that the flower heads sit just above the rim of each tea light holder, and place them in the tea light holders.
Arrange the flower-filled tea light holders on the stand in a random way. Don’t worry about putting big blooms at the bottom and the smallest at the top; this all-round arrangement looks better if it is quite organic. Add more blooms to the tea light holders if needed, to cover the cake stand. Use an odd number of blooms for the best look.
Any leftover blooms can be arranged in teacups and used as individual place settings at the table. The blooms should last for five days if you keep the flowers in good condition.