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Get into the spirit of Spring with this fresh floral arrangement that displays the power of contrasting soft pastel flowers with subtle green foliage.

Spring Flower Arrangement Square

Two of my favourite spring florals, the soft pink ranunculus with its full domed head and the fresh white anemone with its striking black stamen, make up the central focus of this hand tied arrangement. The foliage we have chosen adds texture, with the feathery leaves of the silver wattle adding softness at the base of the arrangement, beautifully overhanging the vase, and the structural eucalyptus adding height and contrast to the softer florals.

“Spring is the natural flowering season for the Ranunculus which comes in a plethora of colours and shades. We have chosen the pastel pink as the focal point of our fresh spring bouquet.”

5 x Pastel Pink Ranunculus
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5 x Silver Wattle Leaf
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2 x Silver Dollar Eucalyptus
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4 x White Anemone
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WHAT YOU NEED TO MAKE THIS BOUQUET AT HOME

• 5 x Pastel Pink Ranunculus
• 4 x White Anemone 
• 2 x Silver Dollar Eucalyptus 
• 5 x Silver Wattle Leaf
• 1 x Smoked Sage Large Vase

STEP BY STEP INSTRUCTIONS FOR MAKING YOUR SPRING BOUQUET

To create the handtied look of this arrangement you need to alternate the two main florals, the Ranunculus and the Anemone, with the tall Eucalyptus stems and build the centre of the arrangement in this way. Follow this by then creating a ‘cradle’ using the silver wattle stems so that they form a base that completely surrounds the bouquet. For a more relaxed and natural look they can overhang the neck of the vase as shown in our photo. We have chosen the smoked sage glass vase for its elegant yet contemporary shape but also because the slim neck at the top gives extra support and perfectly suits the nature of a hand tied arrangement.  

1 x Smoked Sage Large Vase
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Top this classic carrot EASTER cake with piped icing and chopped walnuts as well as decorative readymade candy CARROTS for seasonal appeal.

Recipe Icon Time
Prep: 35 mins Cook: 30 mins Plus cooling
Recipe-Icon-Difficulty


EASY

Recipe Icon Servings


SERVES 10-12

Ingredients

230ml vegetable oil, plus extra for the tin

100g natural yogurt

4 large eggs

1½ tsp vanilla extract

½ orange, zested

265g self-raising flour

335g light muscovado sugar

2½ tsp ground cinnamon

¼ fresh nutmeg, finely grated

265g carrots (about 3), grated

100g sultanas or raisins

100g walnuts or pecans, roughly chopped (optional)

6 Readymade icing shaped carrots 

For the icing

100g slightly salted butter, softened

300g icing sugar

100g soft cheese

(Or you can buy readymade icing if preferred)

Step by step guide to making your easter carrot cake

STEP 1
Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with parchment paper. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.

STEP 2
Add the wet ingredients to the dry, along with the carrots, raisins and half the nuts (if using). Mix well to combine, then divide between the tins.

STEP 3
Bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tins.

STEP 4
To make the icing, beat the butter and sugar together until smooth. Add half the soft cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and scatter with the remaining walnuts. Your cake will keep in the fridge for up to five days, but is best eaten at room temperature.

Source: www.bbcgoodfood.com/recipes/carrot-cake

Original Round Cake Tin
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Bring a touch of festive luxury to your dining table by creating this faux floral centrepiece.

Designed with life like berries and frosted greenery, it creates a beautiful seasonal display. Whether you’re showcasing Christmas cocktails or adding the soft glow of candles, this arrangement sets a captivating scene for your celebrations.

“Experience glamour at your dining table with our Christmas faux floral centrepiece”

4 x Large Cineraria
Eucalyptus Spray
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4 x The Natural Garden Collection
Large Bracken Fern Spray
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3 x Medium Festive Berry Pick
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WHAT YOU NEED TO MAKE THIS CENTREPIECE AT HOME

• 4 x Large Cineraria Eucalyptus Spray
• 4 x The Natural Garden Collection
Large Bracken Fern Spray
• 3 x Medium Festive Berry Pick
• 1 x Set of 2 Trays

STEP BY STEP INSTRUCTIONS FOR MAKING YOUR CHRISTMAS CENTREPIECE

To begin, place a sturdy object, such as an upturned plastic plant pot, in the center of the largest tray. Add chicken wire around the plastic pot. Utilize the sections in the tray to securely place the floral stems, ensuring that the stems are equally distributed throughout. Make sure you keep the top of the box clear, so that you can put your second tray on top. Finally, top the arrangement with the second tray on top of the box with your chosen decor.

1 x Set of 2 Trays
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Looking to create a show-stopping piece for your dining area or special event? A suspended wreath may be just the thing!

Forget the traditional wall or door placement—instead, try hanging it from the ceiling to soften the space and create a stunning focal point.

Hanging wreaths, often seen at weddings or above dining tables, bring an eye-catching element and a splash of color to any room. Not only do they elevate the atmosphere, but they also allow for creativity and customization. If you’re crafting your own, consider adjusting the density, greenery, and floral selection to make a unique piece that truly reflects the needs and preferences of your customers.

Make your herbaceous halo the talk of the table, and add a modern twist to this timeless decor!

“Spring is the natural flowering season for the Ranunculus which comes in a plethora of colours and shades. We have chosen the pastel pink as the focal point of our fresh spring bouquet.”

5 x Eucalyptus
Nicholii Spray
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5 x Laurel Leaf Spray
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4 x Eucalyptus Spray
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4 x Green Amaranthus
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WHAT YOU NEED TO MAKE THIS HERBACEOUS HALO AT HOME

• 1 x Winter Wreath with Lambs Ear and Wax Flower
• 5 x Eucalyptus Nicholii Spray
• 5 x Laurel Leaf Spray
• 4 x Eucalyptus Spray
• 4 x Green Amaranthus

STEP BY STEP INSTRUCTIONS FOR MAKING YOUR SHOW-STOPPING HANGING WREATH

Select your ribbon/twine to tie around the wreath – you’ll need to tie it on 3 different points, once you’ve tied it, gather the twine together and create 1 knot (make sure your wreath is level).

Start wrapping floristry wire around the wreath. Create a bunch of 3-4 stems and place them on the wreath (these may have to be cut to size), wrap your floristry wire around the stems and repeat these steps. If you’re using trailing stems like our Green Amaranthus, think about spacing these stems evenly so the arrangement is balanced.

1 x Winter Wreath with Lambs Ear
and Wax Flower
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Shop Large Globe
Green Chianti Artichoke 

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Chianti Artichoke

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Artichoke Tea Light Holder

Shop Garda Emerald
Glazed Liv Vase

After a refreshing winter walk, there’s nothing like a sweet 
treat paired with a hot drink to warm you up. Have an abundance of apples from the season? It’s the perfect moment for a cosy, flavoUrful recipe that brings the taste of winter to life.

Recipe Icon Time


Cook: 55 mins

Recipe-Icon-Difficulty


EASY

Recipe Icon Servings


SERVES 12-14

Ingredients

3 eggs 

360g plain flour

240g granulated sugar 

120ml vegetable oil 

1 teaspoon of baking soda 

1 teaspoon of cinnamon 

1 teaspoon of vanilla extract 

1 teaspoon of salt 

3 large apples peeled, cored & diced 

1 tablespoon of chopped walnuts or pecans

Bundt tin 

For the Glaze

200g of unsalted butter 

200g of soft brown sugar 

397g of condensed milk

your guide to making THIS seasonal favourite - Apple Bundt Cake

Before you start: Preheat the Oven to 180oC

METHOD

• Mix the sugar, oil vanilla & eggs

• In a separate bowl, sieve the flour, baking soda, cinnamon & salt together 

• Combine the dry & wet ingredients in a bowl

• Gently fold the nuts & apple into the mixture

• Add to the greased Bundt tin 

• Lightly tap to remove any air bubbles 

• Bake for 55 minutes, or until your inserted
knife comes out clean

• Loosen the cake within the tin and leave to cool on a rack   

TO MAKE THE GLAZE

• Combine butter & brown sugar over a low heat

• Add the condensed milk 

• Add a pinch of salt or cinnamon to taste 

• Pour over the cooled cake 

Source: www.gardentrading.co.uk

 

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