- An assortment of fresh flower bouquets from a grocery store or market
- Floral tape found at any crafts store
- Pins with pearl head
- Ribbon of your choice
We bought an assortment of fresh flowers in our color choices at the local grocery store. We then took the various bouquets apart and combined all the flowers to rearrange them into our own bouquets, floral arrangements for the restaurant table, and boutonnieres.
Start by removing all leaves or unopened bulbs from the flowers meant to go in your bouquet. Then begin grouping the flowers from the center working your way out. Hold them tightly together, as you would want the final bouquet to look.
Continue adding to your bouquet a few flowers at a time. Work your way around, keeping the flowers at a similar height while holding them tightly together. When you’ve reached your desired fullness, add a few flowers at a slightly lower height around the edges to create a slope.
Trim the ends of your stems to create a more uniform and manageable bouquet handle. This may have to be re-trimmed as you start wrapping the bouquet stem in floral tape and you can better asses the length of your choice.
Use the elastic bands that came with the original grocery store bouquet to bind the flower stems together. We found that securing them this way before taping them together with floral tape made for a better hold.
Now begin wrapping the floral tape around the stems. Start as high as you can on the stem and work your way down. Floral tape is sticky on both sides and will adhere to both the flower stems and itself making it easy to keep in place.
Cover the entire stem with it. You may find that you will trim the stem once more once you’ve covered enough in tape to comfortably fit your hand around it.
Now do the same with the ribbon you plan to use. Start wrapping the ribbon 3/4th of the way up going upwards towards the flowers. Once you’ve wrapped the ribbon to completely cover the floral tape at the top, work your way back down. This overlap will secure the top portion of the ribbon.
Once you reach the bottom of the bouquet, cut the ribbon and fold the edge under itself to create a smooth seamless finish. This will be pinned into place using a pearl headed pin.
We decided to use two types of ribbons to reflect our purple and fuschia color scheme. We didn’t find a fuschia ribbon, but this deep saturated pink came close enough. Since we knew that this would be our bottom layer, we used a wider ribbon in the pink. If you want to create this two-tone effect, choose a second color in a narrower ribbon and add it starting from the bottom up. Fold the ribbon end under itself just as you have done with your other ribbon. Pin both ends down with a pearl headed pin.
Now wrap the second ribbon going upwards in a looser spiral to allow the first layer of ribbon to show through.
Once you’ve reached the top, cut and fold over the end of the ribbon once more and secure it in place with a pearl headed pin. Trace an invisible line from the top pin to the bottom, adding pins at small intervals to secure the ribbons all the way down the stem.
Spray the finished bouquet with hairspray to set the flowers and prevent them from wilting once they are outside of water.
Place the ready-to-go bouquet in your refrigerator until you’re ready to leave with it. This will also keep the flowers fresh longer and not to mention give an aura of festivity to your kitchen fridge contents!