My inspiration for this design is so much of what I love about the holidays: traditional reds and greens, memories of decorating the tree as a child, and hosting friends and family to celebrate. I’m creating a tabletop tree adorned with fresh flowers that is intended to serve as a welcome for an open house or as the centerpiece of a buffet table at a cocktail party. It makes me want to put classic Christmas songs by Johnny Mathis, Andy Williams, and Nat King Cole on the playlist, and pour a good glass of wine before I begin making the arrangement.
‘Piano’ garden roses | ‘Hearts’ roses | tulips | gloriosa lilies | bouvardia | anemones | viburnum berries | cedar boughs | 3-foot Fraser fir in stand | strands of white lights | silver glass beaded garland | mercury glass ornaments | silver vase ornament | silver punch bowl | floral foam blocks | floral tape |paper towels | small plastic sandwich bags | 1-inch-wide satin ribbon | boutonnière pins | shears | ribbon scissors
Start by giving a 3-foot Fraser fir a layer of permanent decorations. Lights go on first, and my method is to string them from the bottom of the tree up and wrap lights around each branch from the inside out.
Next comes the garland. A rule of thumb is about 8 feet of garland for each foot of tree. Again, I start at the bottom and create swags. When I circle around to add the next layer, I like the drape above to almost meet the high point of the swag below.
Time for ornaments. Here I use mercury glass balls, because I don’t want to compete with the floral nosegays to come. They should hang freely, not rest on the branches.
Place the tree and stand in a pretty container. I’ve chosen a silver punch bowl, and filled the bottom with floral foam to elevate the stand so that the lowest branches are above the bowl’s rim. Take more floral foam that has been soaked in water, cut it into thirds, and wedge pieces between the stand and bowl. This secures the tree and forms the foundation used to encircle the base with flowers.
I’ve selected flowers in different shades of red, and cut the stems 4 to 5 inches long to vary height. Take the roses and position them in the floral foam, some pointing up, some down, and some in the middle. Then add in the bouvardia.
The “showcase flowers,” as I call them, are next: bright-red anemones with dark centers, tulips for a little drape, and gloriosa lilies, which I love for their spiky petals and stripes. Arrange these where they’ll make the most impact. Finally, use viburnum berries and small cedar boughs to cover any floral foam still showing.
Now we’ll make nosegays for ornaments. Choose three different flowers and bundle together with floral tape at the base of the blooms. Cut stems about 5 to 6 inches down. Leaving them a bit long will help with stability when you’re placing them in the tree.
Wrap stems with a wet paper towel. Take a small plastic sandwich bag, place the stems inside, wrap the bag around tightly, and seal at the top with floral tape.
Using ribbon, start at the top of the stems and wrap tightly all the way down. Cut the ribbon with ribbon scissors, take two boutonnière pins, and secure the ribbon to the stems on either side. Continue making bouquets. I find that an odd number works best, and made 13 for this size tree. Nestle all within the branches.
For the crowning touch, fill a silver vase orament with water, arrange serveral flowers in the cone, thread ribon through the ornament's hooks, and secure to the top of the tree. You could also tie on another nosegay with ribbon for the topper.
By Ray Jordan | Produced by Karen Carroll | Photos by David Hillegas