Emily Smith does it again! Her most recent floral arranging workshop at the Delaware Center for Horticulture was a big hit with the class, creating fresh fruit and flower Thanksgiving cornucopias. Wonderful materials were available : radishes, pears, lady apples, greens (including sage leaves, seeded eucalyptus and cedar), snapdragons, mini-carnations, roses, mums, hypericum and sunflowers.
The basic steps are quite easy:
- Use a rectangular base and place wetted oasis in it firmly.
- Place the base into the basket cornucopia so you can see all sides as you work.
- Fix the large leaves and a few greens in to start, then the tall flowers and fruit (supported by bamboo skewers)
- Now add in the smaller flowers and additional greens to your liking.
The whole class was pleased that each of us went home with a professional looking, abundantly filled cornucopia for our Thanksgiving dining tables. And… each arrangement was as individual as its maker, some full, some smaller and tighter, and all beautiful! Here is the picture “how to”: