Martha Stewart Living, April 2008
Cut two 2-by-1 1/2-inch pieces of crepe or tissue paper (either one dark purple and one pale purple, or one yellow and one white) with three scalloped edges. Wrap dark purple (or yellow) paper around one end of a 6- to 8-inch piece of floral wire. Secure with lavender floral tape. Repeat with pale purple (or white) paper. Secure with white floral tape; wrap stem.
Cut one or two 1-inch-wide strips of green crepe paper; twist to form leaves. Attach to crocus with green floral tape.
Cut a 1 1/2-inch square of white crepe paper; fold in half. Wrap around one end of a 6- to 8-inch piece of floral wire. Secure with green floral tape. Cut a 2-inch-wide piece of white crepe paper with three pointed tops. Wrap around floral wire. Secure with floral tape; wrap to cover stem. Bend stem so flower faces downward. Gently shape petals.
Follow crocus instructions, above.
Crepe or tissue paper
Floral tape, in lavender, white, and green
A richly textured dessert is a fertile nesting ground for a miniature roost spun from kataifi, or shredded phyllo dough, and filled with candy-coated chocolate eggs. Pendulous snowdrops spring from a powdery frost of confectioners' sugar.