focus on design
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Floral design by Rich Salvaggio AIFD, AAF, PFCI
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A cake decoration with trendy garden roses. A Wreath Base and Styrofoam risers make it easy and long-lasting. 1. To get the full value from garden roses for a wedding, place them in the cooler for the initial hydration—then take them out and allow them to open (and become more fragrant) at room temperature. When they have reached the desired degree of openness, if you still
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have a day or two to go before the wedding, return them to the cooler to hold that stage. For detailed guidelines, and photos that show how popular varieties look at different stages of openness, visit www.alexandrafarms.com. 2. Soak a foam Wreath Base, 21 inches on the outside, 15 on the inside. Add variegated aspidistra foliage to cover large sections of the foam: insert the leaf stem into the foam, then secure the top of the leaf with greening pins. Add sections of ivy. 3. For an optional accent, cut limes in
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Photography by Ron Derhacopian
half, cover the halves in stretched plastic wrap and attach to a wood pick. 4. Insert garden roses in clusters around the wreath. Varieties seen here include peachy Juliet, pale pink Constance, deep fuchsia Capability (all David Austin varieties), and bright pink Ashley. 5. Glue or pin together two Styrofoam disks, each two inches high and 12 inches in diameter, and cover with foil. Place the risers in the center of the wreath and add the wedding cake on top of the risers. Add an additional rose or two on the cake itself.