Unless they're down on hands and knees for an outdoor egg hunt, people tend to overlook the exquisite shapes and tones of minuscule spring flowers. Give these plants the close-up they deserve by using eggcups as vases, which can hold pink lilies of the valley, species tulips, grape hyacinths, narcissus, violets, pansies, bleeding-heart leaves, and other small wonders. Try several cups on a tray for an Easter centerpiece or a single one to cheer up a desk or a bureau.
More Bright Ideas
A bright sheet or piece of fabric makes a lively backdrop for a professional-style photo shoot. Try hanging it at parties, and give guests a chance to strike a chic pose for the camera.
Make your photos even more festive by adding seasonal or occasion-appropriate embellishments. For slumber parties, try our Glittered "Candy" Garland.
SourceThe Martha Stewart Show, October 2010
Think of this as no-decorating decorating: Dress up your favorite Bundt cake with a bouquet in the center.
Choose dainty nontoxic flowers; we used muscari, brodiaea, and bupleurum. Cut the stems short, and arrange them in a glass that fits your cake. It's perfect for Mother's Day, and Mom can admire the arrangement after nothing is left but the crumbs.
SourceMartha Stewart Living, May 2010
For a splash of style, adorn your table with autumn's brightest accessories: vivid fall leaves. Simply clip sprays of young leaves from a tree in your yard (ours are from a maple). Arrange the clippings at each place setting, and top with transparent glass plates. Come dinnertime, you'll be basking in the oohs and aahs of your guests.
SourceMartha Stewart Living, October 2007
Create an hors d'oeuvre centerpiece that recalls a vegetable patch. Buy a large, deep galvanized-metal planter from a garden-supply center, line the bottom with sprouts, and pour in enough water to moisten them. Arrange vegetables, such as cherry tomatoes, carrots, radishes, asparagus, and cauliflower, in sections inside the container, varying the colors. Serve immediately with herb dip, or cover with moist paper towels and refrigerate up to 2 hours.
SourceMartha Stewart Living, March 2008
Your appetizer will feel right at home served in a seashell, at least if you're serving ceviche -- a dish made with marinated raw fish (we added pink grapefruit in this version; see the recipe). You'll feel secure knowing that these particular shells are oven- and food-safe. White Irish scallop shells, Conch King.
SourceMartha Stewart Weddings, Summer 2009
More Entertaining Ideas