Create a Candy-Filled Easter Centerpiece
A favorite of event stylists, this vase-in-vase trick is easy to pull off and gives your Easter centerpiece an added sweet pop of springy color.
- wide glass cylinder
- narrower glass vase that's a bit shorter
- candy-covered chocolate eggs
- plastic lid (that fits smaller vase) or a bit of plastic wrap or aluminum foil
- fresh spring blooms (we used peonies, lilac, tulips and pink button poms)
- seeded eucalyptus
- garden pruner or heavy-duty shears
Create Vase in Vase
Place the slimmer vase inside the wider glass cylinder. Cover the opening of the slimmer vase with a plastic lid (if you can find one to fit) or a piece of plastic wrap or aluminum foil.
Carefully pour candy into the void between the two vases (Image 1). The lid (or foil or wrap) will prevent it from falling into the narrower vase, which is where you'll place flowers in a later step. If necessary, reposition the central vase to make sure it's still centered (Image 2).
Remove the plastic lid or wrap and pour water into the central vase. Add a packet of flower food to deter bacterial growth and to provide necessary nutrients to keep cut flowers fresh longer.
Using a garden pruner or heavy-duty shears, trim stems to the correct height for the vase, being sure to use a 45-degree-angle cut to allow the stems to easily draw water. Remove all leaves that will be below the water line, then add blooms to the central, water-filled vase (Image 1). Continue adding flowers and greenery till you're happy with the arrangement's fullness (Image 2).
Keep Your Centerpiece Looking Sweet
Ideally, create your centerpiece just a day or two before Easter so the flowers are at their freshest. To keep it looking its best, remove any spent blooms and add fresh water if the level drops. Another tried-and-true trick for keeping cut arrangements looking their best is to refrigerate them each night — keeping the flowers cool slows down the aging process.