Materials (for tea pot):
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- Some 5 stems lavender freesia and 5 stems white freesia
- Some 3 stems deep purple motsey-moto mums
- Some 1 rubber band
- Some Floral clippers
- Some Commercial floral preservative
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Materials (for tea cups):
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- Some cupcakes with icing
- Some Motsey-moto asters and purple delphinium, enough for one bloom per cupcake
- Floral preservative and clippers
| Directions (for tea pot):
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Step 1 - Fill the pot with water that has been treated with floral preservative.
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Step 2 - Cut the flower stems 1-inch taller than the creamer and remove greenery from their stems.
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Step 3 - If you are right handed, hold the flowers in your left hand (and vice-versa). Make a round bunch by holding the flowers just under their blooms. The flower heads should all be at the same height and the stems should be straight and not criss-crossing.
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Step 4 - When all of the flowers are used, fasten the bouquet with the rubber band. Cut the stems so that they slightly peer out over the edge of the pot.
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| Directions (for tea cups):
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Step 1 - Cut the stems off of each motsey-moto aster and purple delphinium.
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Step 2 - Set one bloom (switch between asters and delphinium) on each cupcake.
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;)