Blooms by Bethan


Seasonal snippet: peonies

Wednesday, 21 November 2012

Full, fluffy and emanating breathtaking beauty, peonies add an incredible elegance to a bouquet or arrangement. They are in high-demand when it comes to weddings, but get them while they’re hot – these pretties are only available for a small window of time each year. They’re around for five weeks in November and very early December. Some flower sellers import peony varieties from Europe during the Australian winter, but in my opinion they’re not the best due to their exorbitant prices and the fact they aren’t the freshest and they don’t last that long. So now is the best time to enjoy them in Australia…

Quick facts…
Colours: white, pink, coral (pictured) and maroon.
In season: November.
Perfect for: classic-themed weddings.
Budget scale: $$$.
Colour match:
work best with a pink-toned colour schemes.
Flower match: these blooms are most impressive on their own in large quantities, however they do also look lovely blended in a bouquet with fully-open garden roses, dahlias and spray roses.



Trend alert: floral arches

Monday, 19 November 2012

I don’t think any words could truly live up to the beauty in these images. So there’s not much I can say here, other than if you’re tying the knot in an outdoor ceremony, a stunning floral and foliage arch will provide a breathtaking backdrop for your nuptials! Check out these stunning styles…

Left to right from the top, photography by The Life You Love; Kate Stoops Photography; Anna Ryan; Jeff Loves Jessica Photography; Steve Steinhardt Photography, all via Ruffled or Style Me Pretty.



Angelina Ballerina ruffle cake

Monday, 12 November 2012

A pretty pink ballerina theme set the tone for the day at gorgeous Chloe’s third birthday last weekend. A yummy orange and poppy seed cake covered in creamy buttercream ruffles was the spotlight of the cake corner. I surrounded with candy-coloured paper pom poms, red velvet cupcakes, tulips, giant coral-coloured peonies and posies of pink roses. You could say there was an overload of pink… but is there such thing as too much pink at a little girl’s birthday celebration? Chloe enjoyed devouring her Angelina Ballerina cake topper after all her friends had gone home. The nose was first to get munched, and the ears soon followed! Happy birthday beautiful girl!

Coral peony




An arty tea party

Friday, 09 November 2012

Last night was the opening night of a very special little exhibition. StartledArt‘s pop-up showcase of fun and flirty works by up-and-coming Aussies was held in The Space bar in Manly. The lovely Lena Peacock, who has curated the exhibition, asked me to put together a collection of little Madhatter-themed floral vignettes to help decorate The Space for the night. With a flurry of pink peonies, soft blue hydrangeas and apricot David Austins, I filled up a heap of pretty teacups, pots and recycled bottled and jars. Propped up on weathered hardbacks, these gorgeous little arrangements worked a treat I think. I thoroughly enjoyed every minute of the job. What a fun theme and event!

The exhibition is open until the 28th, so check it out if you can. Here are a few pics of those lovely blooms…

Tea party centrepiece



Friday in the kitchen

Friday, 02 November 2012

I thought I might send a little tantalising inspiration this morning so you can begin dreaming up schemes of getting busy in the kitchen over the weekend. This very rich gateau is a great treat, the perfect end to a romantic meal (although you probably need more than two people to eat it!), or lunch with friends.

You will need:


1. Soak cherries in a little cognac and cherry juice for 2 to 3 hours, or overnight. Drain and reserve juices.
2. Slice the cake width-wise into three even rounds.
3. Using a pastry brush, delicately brush the reserved cherry/cognac soaking juices over all three cake rounds. This will make the cake extra moist and give it a naughty alcoholic kick.
4. Choose a cake round to use as your cake base. Generously slather with cherry conserve, spread with several tablespoons of ganache, then top with half the cherries.
5. Top with another cake round and repeat step 4.
6. Place remaining cake round on top, then cover the entire cake with the remaining ganache. Serve with cream or vanilla ice cream and fresh cherries. Bon appetit!