Do your floral thing and be creative. We don’t care what flowers or colors you use, what containers you select,  just have fun and wow us. The Carolinian Society is my dream customer. I have worked with them for two years now designing floral centerpieces for their annual ball and it is a phone call I look forward to receiving.

This year their table linens were white with a black overlay. The chair covers were white with a black sash tie. Black and white is an elegant, classic color scheme. In addition, tThis year the Carolinian Society was celebrating their silver anniversary so silver accents  were added to the floral designs.

To begin, I created three  flower recipes for the designs. I like variety and a “AHA” moment when guests enter a ball room.

Recipe one begins with a mirror/silver pedestal with blooming quince branches, fresh hydrangeas, fragrant purple and white stock, ‘Sweet Unique’ pink roses, Ti leaf loops, Dutch and parrot tulips, fuschia colored heather, seeded eucalyptus, pittosporum and miniature callas and silver accent bear grass.

Pedestal designs save space on a table and add a “Wow!” factor when guests enter a ball room. Recipe two is designed in a silver bowl with fresh hydrangea’s, pittosporum, seeded eucalyptus, parrot tulips, heather and “Sweet Unique” roses. This design is a low centerpiece that can easily been viewed across the table.

Fresh flowers look fabulous against black linens.

An 8″ square, crystal glass cube is the foundation for our third floral recipe. The glass cube was lined with Ti leaves (some people pronounce this foliage as “tie”  and some pronounce it as “tea” leaves. I pronounce them as “tea” leaves).  Fresh quince blooming branches add height and drama as well as offer a structure to arrange flexible silver colored wire to swirl and wiggle throughout the design. Spring tulips, heather, stock, roses and seeded eucalyptus were arranged in the glass cube with a final flourish of silver accent bear grass.

 A view of the Embassy Suites ballroom ready for the party.

Comments are closed.