Hello everyone! April was a running joke with typical rainy-sunshiny-snowy-icy-rainy weather where I’m at in Germany yet I only had eyes for all the breathtaking “cotton candy trees” around filled with cherry blossoms. This month’s tabletop column is a homage to this petal-confetti time of year and though I’ve not used cherry blossoms, they inspired this overall look for the perfect spring tabletop which is lovely for tea time.
For my flower bouquets I chose pale pink clove, dark ruby colored peony, white bleeding heart, tulip, fancy frill tulips, parrot tulips and ornamental cherry to bring the eye candy colors from outside to my table.
I have been inspired by decor8 columnist Anastasia’s recent posting so much. You should absolutely take a look if you haven’t yet! It made me want to start immediately with arranging spring flowers and cherry blossom branches in the oh so romantic way she did. Thank you for sharing dear Anastasia – you are such a flower poet!
There is no way around marble currently – it gives your table decoration a noble, trendy look and contrasts delightfully with the playful bouquets. You can do it yourself easily! I took plain glass vases and cut and applied self-adhesive marble foil I bought in the local building supply store. It is typically used to line drawers.
To go with the confetti theme I decorated the table with punched paper confetti in many shades of pink and different sizes over my table. My little son gave me a laugh when he – after watching for a while – told me not to arrange each dot by itself (more or less). “Just throw it mummy! It’ll look much more natural!”… ha ha…. Uhm, yes, right! He knows his mother pretty well I’m afraid. It was a good reminder to not always true to aim for perfection when entertaining.
As I overdid it a little with punching I had so much confetti that it was enough for another DIY project so I decided to create a (very) long garland out of it by sewing the paper dots in a row with my sewing machine.
Surrounded by confetti and sweet colors I thought – we should certainly have a suitable cake! Here we go… Rhubarb Lemonade Cheesecake. It is partly my own creation. I chose my favorite cheesecake recipe from Annik Wecker (with white chocolate), added a layer of jelly made from organic rhubarb lemonade and rhubarb syrup-infused whipped cream.
I hope that this tabletop has given you some joy and I wish you all a great month of May! And thank you very much for your sweet words about my last tabletop column with the green theme (shown here), it means a lot to me to read your comments and inspires me to keep creating! See you again on June 6th with another tabletop. – Anke
Note: Please always be careful when arranging flowers with food! Research first. Though I took an image with my cake and a lush flower decoration around you should always check if your flowers are poisonous, in particular when eating together with kids.
(Photography, Styling, Text: Anke Illner/ Editor: Holly Becker)