Willow's Easter Table
with WILLOW CROSSLEY
Lesson 42 of 43
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Willow demonstrates how she creates a magical Easter table.
From the Lesson Workbook
Willow's Easter Table
I based this arrangement on a wonderful table cloth by Molly Mahon. The colour theme was purply pinky, whites, reds and greens to go with the strawberry table cloth.
You can buy a similar Luminarc vase to the one I use here. My vase is available here.
I suggest reflexing a few of the fritillaries. The more fritillary leaves you remove, the longer they will stay alive. Vary the heights of the flowers in the vase to create a three-dimensional effect.
I suggest using odd numbers when laying a table for smaller bud vases. I fold a napkin in half and roll it thinly. I wrap the ribbon around the napkin, transforming it into a bunny while placing a boiled egg in the centre. The white petal-shaped plates can be purchased here. The single stem vases are Summerhill & Bishop, you can buy them here. I scattered quail eggs across the table, resting them on top of the bulbs.
For My Table I Used:
- Tulips
- Snakes head fritillaries
- Potted muscari
- Icelandic poppy
- White alliums
- Strawberry Tablecloth from Molly Mahon
- Pink summer flower ceramic plate from Penny Morrison
- Blue splatter serving bowl from Not Another Bill
- Blue Jug from Burleigh
- Gold striped jug from Matilda Goad
- Bud vases
- Napkin from Lottie Mayland
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Your Instructor
Willow Crossley
World-renowned florist, author and designer, known as the UK’s ‘Queen of Flowers’.
Willow Crossley is a professional floral stylist, creating wild and whimsical arrangements full of colour, pattern and movement for an array of top British brands (Jo Malone, OKA). She is the author of four books and is regularly featured in House & Garden and many other publications. Willow is passionate about the profound impact nature can have on how we feel, and has gained a substantial following for her down-to-earth and inclusive approach to floristry and gardening. Willow firmly advocates a sustainable approach to floristry, working with the seasons and sourcing locally grown stems wherever possible.
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