It's no surprise that I, a former florist, love working on the flowers in the magazine. In our winter issue, you'll find "Old, New, Borrowed, Blue," one of my favorite stories because I got to collaborate with my friend and florist extraordinaire Naomi DeManana, food editor Elizabeth Colling, and other talented MSW staff to create these beautiful images.
Elizabeth and I made these sugar garden roses to be used as cake toppers for our "Old" tablescape. In the end, we arranged them with real garden roses in our well opener. Check it out in our magazine to see if you can tell which ones are the real roses.
Here I am, adding a bit of ribbon to the fondant-covered individual cakes to give them a finished look.
Not so pretty...yet! Here I am with Naomi stringing hundreds or Easter lilies onto monofilament. The result was breathtaking!
Naomi tweaks with the ceremony marker while I direct her from the camera lens.
And here I am, in the early stages of setting the table. It's always feels so great to make everything look perfect, only to have to move it to make it fit the camera's perspective. Not really.
Our Spring issue will be available next week, so make sure to get our winter issue before it's off newsstands!
From: Candylei | 2/23/10 at 4:22 pm
Ahhh, the easter lilies are dazzling! What a superb idea to have them hanging like many lanterns! Gorgeous!
From: Kat | 2/24/10 at 5:23 pm
Wow I wouldn't want to be the person stringing those lilies but they look awesome.