24 Dec Autumn Blossom Bouquet
Bouquet with an option to put in water.
Autumn blossom bouquet Recipe
- Bamboo sticks /skewers
- Rubber bands
- Pruning shears
- Florist Tape
- Wrapping paper /gift wrap
- Mandarin oranges
- Walnuts in shell
- Peruvian round cherries
1. Insert the bamboo sticks into your products
2. Attachment of walnuts
Insert a bamboo skewer through a small opening on the bottom of a walnut.
Binding of the bouquet
1. Binding of the bouquet
Start binding the bouquet with the largest products first. Hold the products tightly and bind them with rubber bands.
Bind together products until you reach the desired size and shape of the bouquet.
Fill in the empty spaces between products with Peruvian round cherries keeping them slightly higher than the rest of the products, so that they do not get squished.
2. Arrangement of flowers
Fill in the empty spaces with the flowers that have shorter stems.
Arrange the remaining flowers around the outer edge of the bouquet. Do not trim the stems, so that they remain longer than the bamboo skewers.
3. Securing of the flowers
Wrap a ribbon tightly around the flowers sitting around the bamboo sticks.
4. Trimming the stems of the flowers
Trim the stems of the flowers using pruning shears, but leave them longer than bamboo skewers.
Wrapping of the bouquet
1. Wrapping of the bouquet
Prepare two sheets of wrapping paper.
Put one sheet of paper against the bouquet, so that the corner of the sheet is pointing upwards. One sheet of paper will cover half of the bouquet.
Put the second sheet of paper against the uncovered side of the bouquet.
Wrap the paper tightly with ribbon. By leaving the stems of the flowers long, the bouquet may be placed water, keeping it fresh for longer.
Edible Bouquet is done