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How sweet is this flower crown made out of the plants du jour, succulents? They’re beautiful for your flower girls and bridesmaids, but would also make a nice statement piece for the bride too. Today Down the Garden Path, a quaint little floral studio in Sydney let us in on the secret to making these succulent flower crowns at home. 

Materials Needed:

  • Floral stem tape (the waxy paper tape – not the stretchy tape) (available from Spotlight or floral supplies store)
  • Thick gauge wire (I’ve used 16 gauge from Bunnings) cut to approx 65cm
  • Small succulents
  • Berries
  • Foliage
  • Small white flowers – (I’ve used delphinium buds, queen annes lace and small daisies)

Front & back view

Step 1

Cover your wire in the floral tape, wrapping it tightly so the tape covers all the wire, then make a loop in one end of the wire and cover this with tape also.

Step 2

If your succulents don’t have a long stem you need to give them one by inserting a 4 cm piece of wire in the base of the flower and cover it with your floral tape.

Start by gathering a leaf and a small amount of flowers, and attach this to the top of your wire, using the floral tape to wrap around the stems and the wire. I gently squeeze the stems and tape as I’m turning the wire, and bring the tape all the way past the end of the stems to make it secure.


Continue adding small bundles of your materials onto your wire, keeping the flowers in a straight line.


Keep adding your materials in small sections, continuing in a straight line until you are left with about 15cm of wire at the end.Thread the bare end of the wire through the loop and place it on your head, tighten the wire and loop it back on itself, so it sits nice and tight on your head

Now your succulent crown is complete and ready to wear!

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Ms Zigzag says: Thank you so much to Down the Garden Path for sharing this flower crown tutorial with us today. The end result is simply stunning and I hope many readers make these for their own wedding day. 

About Down the Garden Path: “My love affair with flowers and nature began when I was a child. I was blessed to spend my childhood days in New Zealand, in a beautiful garden, full of old roses, fluffy peonies, mottled hydrangeas and cascading stems of pieris…” Along with offering floral styling for events, Jenny hosts flower crown workshops for hens parties. For more on Down the Garden Path, click here.

For me, the Aperol Spritz is the quintessential Summer drink. I love nothing more on a searing hot day, than whipping up one of these and taking myself out onto the grass, enjoying the sunset and feel the grass between my toes.

I knew I had to whip up these goodies for The Italy Issue – they found their origin in Venice in the 1920s, where the Barbieri Brothers, who inherited a liquor company from their father, developed the lighter aperitif. it wasn’t however, until the 1950s that the Aperol Spritz really took off, the prospect of a citrus cocktail the most blissful way to spend a Summer Day.

Ingredients: 

  • Ice
  • 75ml Prosecco
  • 50ml Aperol
  • 25ml soda water
  • Orange Slice

Method

In a wine glass, combine Prosecco, Aperol and soda water

Stir

Add plenty of ice (we recommend filling the glass)

Garnish with an orange slice.

Image: Katherine Milton

When I think of Italian desserts, I think of ricotta! It can be a cannoli or a creamy ricotta cheesecake. This recipe is a take on the cannoli and its many different flavours. It’s such a simple recipe and super easy to whip up. Great to serve up at a dinner party or create mini versions for petit fours at a cocktail party or wedding. The almond sponge can be made a few days ahead and stored in the fridge, or even frozen for use at a later date. The ricotta icing just takes a few minutes in the food processor. I’ve flavoured the ricotta icing with lemon zest – but you could use orange zest, cardamon, coffee or chocolate – the flavours are endless! Here’s the delicious recipe:

Almond Sponge cake

  • 185g almond flour
  • 85g sugar
  • 45g flour
  • 5 eggs
  • French Meringue
  • 125g egg whites
  • 100g sugar

Combine dry ingredients in a bowl, and mix slowly until combined. Add eggs in one at a time until all combined.

In a separate bowl whip egg whites and sugar until soft peaks form.

Carefully fold meringue mixture into the batter.

Gently spread the batter into a parchment lined sheet pan (45cm x 65cm)  and bake for 8 mins, or until surface is evenly browned.

Allow to cool and invert on a wire rack.

Adapted from The Fundamental Techniques of Classic Pastry Arts, The French Culinary Institute

Ricotta Cream

  • 300g ricotta
  • 40g unsalted butter, salted
  • 200g confectioners’ sugar
  • pinch salt
  • zest of 1 lemon

In a food processor, whip butter and ricotta until there are no lumps. Slowly add sugar and lemon zest.

Chill in the fridge before use.

Sugar syrup

  • 100ml water
  • 100g sugar
  • 1/4 tsp lemon zest

Place all ingredients into a saucepan. Cook until sugar is dissolved. Cool completely.

Assembly

Cut discs out of the sponge cake. I used a 7 cm diameter cutter.

Dab some sugar syrup on each round. Carefully pipe the ricotta cream on the sponge and continue to layer.

Decorate with chocolate, pistachios or berries.

Store cakes in the fridge.

Ms Zebra says: Katherine Milton, the talent behind Sweet Milton makes beautiful cakes and desserts, with an emphasis on truly gorgeous (and delicious) wedding cakes. Realising her passion whilst living in New York, Katherine has studied globally and set up shop with her family in Melbourne. Here, she is living proof of her passion for desserts and cakes and continues to make one of a kind culinary delights.