DIY: A Hot Pink Gal-entine’s Day Arrangement

Kelly
February 10

I asked Camille of Camilla Floral Design to create a chic arrangements that anyone could re-create for their Gal-entine’s festivities for Flutter’s blog. You can see the full post right here. From Camille:

“I wanted a bold, bright color palette that felt fun and appropriate for a bunch of girls hanging out. I envisioned a group of creative women, all in fields of design, having dinner before going out dancing. The paint swatch wall added a bold swath of color that was easy to DIY, and the geometry of the squares and rectangles reflected other geometric shapes I used throughout: a gold and copper hex pattern I painted on the wood vases, the square ceramic dishes with floating blooms, the votive holders, even a gold hex print on the tumblers. I painted the bottom half of the white ceramic bud vases copper to match the copper print on the wood vases. It’s so easy to customize inexpensive vases like these. Kelly had the idea to use extra paint swatches as a runner under the flowers. The finished table feels modern and fun, and the scale of the floral design is something anyone can achieve with flowers from the farmer’s market.”

Here’s how to create your own arrangement:

1. Allow fresh flowers at least two days to open up fully, especially the amaryllis.

2. I spray painted some of the camellia leaves copper and let them dry.

3. I begin with the larger, heavier flowers. In this case, a couple stems of amaryllis. I like to let their heavy heads rest just over the rim of the vase. I did the same with a few of the peonies; these big flowers will provide a backdrop for the more delicate sweet peas and ranunculus to float over.

4. Then, I add some of the camellia leaves for longer, leggy lines and to create a framework for the other flowers.

5. I added garden roses next, using clusters of two or three, followed by the rest of the peonies.

6. The ranunculus and sweet peas are last, adding some ‘bounce’ and looseness. If you try to implement the ranunculus too early, they get smooshed and lost among the bigger flowers. Their shape is just too epic for that!

7. Last, I adjust some of the camellia leaves for contrast among all the shades of pink.

Photography: Lacie Hansen

Floral Design & Concept: Camellia Floral Design

Prop Styling & Art Direction: Kelly Oshiro for Flutter Magazine

Flowers: Florabundance

 

 

 

 


Flutter Workshop: The Art of Arrangements

Kelly
January 27

I was super honored to teach Flutter magazine’s first ever workshop, The Art of Arrangements with some of the most stunning seasonal fall flowers from Fabulous Florals (which PS sells to everyday floral enthusiasts not just florists). Joel Serrato came out and shot the fun on FILM and, of course, a little champs was involved. Le Petite Chef made a spread of bite-sized lady like treats including pumpkin whoopie pies (yum). I demostrated a basic taping technique, explained how to use foliage to create the initial shape of an arrangement, how to build and place flowers for maximum effect.  Then everyone got to work playing with flowers. I pulled a variety of china, flatware and glassware from Town & Country Event Rentals and then each student got to design their own little tabletop setup. For my setup, I went with a more modern vibe and used velvet midori ribbon as an accent. It was so much fun to meet so many awesome ladies and play with flowers! And stay tuned, I’ll be teaching another intimate workshop soon…

Photography: Joel Serrato

Flowers: Kelly Oshiro

Food: Le Petite Chef

Flowers provided by: Fabulous Florals

Rentals: Town & Country Event Rentals

Prop Rental: Vintage Vignettes

Ribbon: Midori

HOSTED BY FLUTTER MAGAZINE 


Entertaining: A Persimmon Centerpiece +
Snag the Last Ticket to my Workshop on Nov 2nd!

Kelly
October 30

I’m super pumped to be teaching my first ever flower and tabletop design workshop THIS weekend, Saturday Nov 2nd. The event is hosted at Flutter Magazine‘s space on Mission and will be FEATURED in the next print issue of the magazine. Grab the last ticket HERE. I’ll be demonstrating fall floral arranging and we’ll get to style a tabletop too.

A BIG thank you to all the support and promotion from 100 Layer Cake, Joel Serrato, Events by Phillipe, Bob Gail Events, Lilly & Louise, Santa Barbara Skinny, and Florabundance. And our sponsors: Flutter Magazine, Joel SerratoLe Petit Chef, Town & Country Event Rentals, Vintage Vignettes, Midori Ribbon and Something Charming

If you’re interested in recreating this persimmon centerpiece in the workshop flyer here is the DIY I posted last year:

1. Since this container is wood, line the bowl with a piece of plastic (a trash bag would work).

2. Then soak two bricks of floral foam and place on the top and side.

3. Cut a piece of floral foam in half, length wise, and wrap with aluminum. This is where your stack fresh persimmons will go (and guests can take if they want, which is why I wrapped that piece of foam in alumnium, nobody wants their fall fruit with bits of floral foam!).

4. Begin placing the persimmon branches and bittersweet to create the base shape of your arrangement.

5. Place your dusty miller to cover the foam and use floral picks to place persimmons at different heights.

6. Place your flowers at different levels, alternating dahlias, ranunuculus and brunia to create texture and interest. Rotate the container regularly so you can make sure you’re arrangement will look good all the way around.

7. Place a stack persimmons in the lower right corner to finish and you’re done!

See the original post here. All photos by the lovely Anna Costa except the DIY photos.

 


From the Archives: Saturated Fall Flower Ideas

Kelly
October 02

I love fall and winter flowers and for this centerpiece I was inspired by bold red anenomes with their black centers.

Coupled with fall maple leaves, bittersweet, black dahlias and chocolate cosmos, I love the rich saturated colors paired with the darker, moodier flowers.

To make this arrangement you will need:

Supplies:

-floral shears

-floral foam

-container, I used this one from Jamali Garden

Flowers:

1 bunch maple leaves

1 bunch black dahlias

3 strands of bittersweet

1 bunch chocolate cosmos

2 bunches orange dahlia

2 bunches red anenomes

1 bunch frizzy orange/red tulips

1 bunch black scabiosa

Begin by placing the bittersweet and maple leaves first to establish shape. Then add in your larger blooms at different heights. Remember to turn your centerpiece periodically so you end up with a good shape from every angle. Layer your smaller flowers into the arrangement and ta da! You have a beautiful fall centerpiece!

Photographer: Nancy Neil // Flowers: Kelly Oshiro for SB Chic // Wholesale Flowers: Florabundance 


From the Archives: Ikat Inspired Florals

Kelly
May 22

 

In honor of punchy spring colors I thought this post deserved a second play. Yellow peonies, dahlias and striped tulips? Yes, please.

For the container, I used a white and gold haviland bowl (the same one I used for Wedding Chicks) layered on a gold scalloped tray I picked up at a consignment store. The gold glassware is vintage and is from an antique store in Los Alamos. I’m seriously loving gold right now.

To make this arrangement I used clear floral tape and created a grid at the top of the container (this acts as floral frog, and holds your flowers in place). To make the arrangement you will need:

2 bunches yellow/red striped tulips

1 bunch yellow peonies

1 bunch red/yellow dahlias

2 bunches yellow/red calla lillies

1 bunch geranium

Floral Shears

Clear floral tape

And to see all Flower Chic posts click right here.

Photographer: Nancy Neil
Wholesale Flowers: Florabundance

Entertaining: Spring Party Ideas

Kelly
April 10

I was so happy when Nancy Neil invited to participate in this spring entertaining story with Ayda Robana of Om Sweet Mama. We shot at a private estate in Goleta and setup this table on their private dock (you know to go with their private lake). I used a low wood bowl and placed the centerpiece at the end, so the star of the table, the FOOD would stand out.

A menu of seasonal and local ingredients made up for a delicious feast (post-shoot this was dinner for the crew, it was rough but I got through it). My favorite? The squid ink pasta with eggs over easy…

For the rest of the table, Nancy pulled gorgeous plates & glassware from Botanik in Summerland and used God’s eye linen from Heather Taylor Home.

Wine was generously provided by Cambria Winery. For recipes, and the floral how-to, hop over to Design*Sponge right here. There were two more tables we shot that day, including one that is being featured in the current issue of Santa Barbara Magazine and can be seen here. Thanks ladies for a fun, creative shoot!

Photographer: Nancy Neil
Catering: Om Sweet Mama
Flowers: Kelly Oshiro
Beeswax Candles: The Lower Lodge
Leather Candleholders: Make Smith
Dishes/Glassware/Carafe: Botanik
Aprons: Finery

Flower Chic: Berry-licious Centerpiece Idea

Kelly
March 20

I love mixing seasonal produce in floral arrangements, here blackberries on the branch add texture to this pink, purple and red arrangement.

I used a mix of clematis, hyacinth, ranunculus, anenomes, sweet pea, hellebore, and blackberries to create this wild and organic look. To re-create this look:

Start with a low bowl, using clear floral tape, tape a grid across the top of the bowl. Go around the rim of the bowl with another piece of tape to secure your grid to the bowl. Begin placing the berries to create your base shape. Follow up with placing: hyacinth, hellebore, sweet pea, anenome and clematis. You will need approximately a half bunch per flower type. Happy arranging!

Flowers for the general public can be purchased here at Fabulous Florals.

Photographer: Jess Wilcox
Wholesale Flowers: Florabundance