Words just cannot describe how in love I am with this aqua and red holiday tablescape submitted by Marla Hudnall of Fujuko’s Flowers. The pops of red, the fanned napkins, and the refreshing aqua make this one of my new favorite features for unique holiday color combinations. Marla pulled this table together with lots of DIY elements…read on to see how she did it! Marla hand-sewed the table runner (originally made for a baby shower) and visited Michael Levine to find red fabric for pops of color. The red napkins were folded in a fun “fan” display – Marla used this online tutorial to make them! Each fanned napkin was finished with an aqua ribbon and a sola wood flower – wood! Amazing! She found the wood flowers at Save-On-Crafts (one of my favorite prop sites).
To create a dazzling ambiance to this outdoor holiday tablescape, Marla used leftover fabric to create bunting and hung 8″ paper lanterns in chocolate, red, and turquoise. A center chandelier made from 4″ doilies lit with a light bulb created the perfect glow as the sun went down. Click here for directions for the doily chandelier!
For table decor, I picked a combination of beautiful red blooms including roses, rose hips, coxcomb, amaryllis, carnation, dahlias, mokara orchids and ranunculus. I made three larger arrangements in vases wrapped in birch purchased from Save On Crafts. Then added smaller arrangements of clusters of milk glass with bright red blooms. In between, I took some wine glasses of various heights and turned them up-side down. I then added red votives on top securing with museum wax and stuck a single red bloom under each wine glass. This created an elegant, interesting and cheap way to light up the table. – Marla, Fujuko’s Flowers
Marla spray painted a metal tree aqua for a neat drink table idea! From the tree, she hung forte dessert teas in delicious flavors like Belgian mint, coco truffle, vienna cinnamon. Next to the drink table was the delicious DESSERT table filled with a variety of yummy pies. Not wanting to spend a lot of money on cake stands, Marla took vases she already owned and filled them with flowers and topped with simple white plates. She graciously shared two of the dessert recipes!
Grandma T’s Cranberry Pudding
Recipe by T. Sigrid Kiefer
4 cups cranberries
2 cups water
¾ cup sugar
1/3 cup farina or cream of wheat cereal, dry (2 1/2min cream of wheat
1 cup whipped cream
Boil the cranberries and water, strain (or put through Foley food mill), add enough water to make 4 cups. Add the sugar and cream of wheat, stir, let stand 5 min. Boil until thick. Chill. Whip pudding to get light and fluffy, then fold in whipped cream. Layer in a small wine glass with cranberry pudding mix and additional whipped cream
Avocado Mousse with Cashew Cream
(Paleo and Vegan friendly)
By Nikki Orth
3/4 c mashed avocado
1/4 c maple syrup (optional)
1/4 c pitted medjool dates, soaked
1/2 tsp plus 2TBS cocoa powder
1/4 c water
1. Process dates, maple syrup, and vanilla in food processor until smooth
2. Add avocado and cocoa powder and process until creamy
3. Occasionally scrape down sides with a spatula and add wear to
achieve desired consistency.
1 c raw cashews, soaked
3 dates, soaked
2 TBS tahini
1 tsp vanilla
1. Soak cashews overnight in a jar filled with water.
2. Drain and blend with other ingredients in a high powered blender or
Layer avocado mousse in a clear glass, then layer with cashew cream.
Add toasted coconut flakes for decor on top.