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design NOVELTY
take
the cake |
When customers
want to celebrate with flowers and food, present this florid
confection.
Design by
Bill J. Harper, AIFD fellow, AAF, FAM
Celebrations happen every day, and for many of those events, cakes,
as well as fresh flowers, are often called for. So when customers
want something fun and a little out of the ordinary, combine the
two, offering a floral “cake” decorated with fresh flowers rather
than frosting.
The foundation for the fat-free “dessert” is a kit that
features foam shaped like a round layer cake. The cake-shaped foam
sits on a pedestal, so work and display are easy to complete.
This novel creation would be a wonderful addition to your
everyday menu of arrangements. Customers can partake in healthy
celebrations year-round with this gift that looks good enough to
eat!
MATERIALS:
‘Moonlite’ carnations from Florigene Flowers; button spray
chrysanthemums, stocks, statice, oregonia, corsage pins and greening
pins from favorite suppliers; ribbon from Berwick Offray; Plastifoil®
from Highland Supply Corporation; Floratape® Stem Wrap from Alcan
Packaging; wood picks from W.J. Cowee; Aquafoam Cake Kit from
Syndicate Sales.
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HOW TO 1:
Arrange fresh oregonia and
statice around the perimeter of the saturated foam. Place a
strip of florist foil around the cake’s center, about 1/2-inch
above the ring of fresh flowers. Secure with greening pins. |
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HOW TO 2:
Cover the florist foil
with ribbon that coordinates with the flowers. Secure the ribbon
in place with corsage pins. Add rows of spray chrysanthemums
above and below the ribbon. |
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HOW TO 3:
Arrange carnations and stocks into the top of the foam “cake.”
Adhere candles to wood picks with stem wrap. Insert the wood
picks into the floral foam. |
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