This arrangement was an idea for a competition entitled "Sugar and Spice". It is made in a small wooden salad bowl, with a plastic dish and floral foam for the mechanics. A hessian-covered base has been used. The flowers used are orange Roses, deep red standard Carnations, red Leucadendrons, and green Chrysanthemums. Foliage used is Fatsia japonica variegata, Hedera colchica "Sulphur Heart", Hedera hibernica, Fatshedera lizei, and Arum italicum marmoratum (just in view on the left of the picture). I have also used three bleached Lotus seed heads (Nelumbo nucifera), which have had a wire stem added to allow them to be positioned and stand out from the main design, and three wicker balls, to add texture and interest to the design. In order to interpret the spice part of the title, I have used a bundle of long cinnamon sticks, tied together with raffia, and fixed diagonally into the design. I have also filled the holes in the centre Lotus head with black peppercorns (see closeup picture, below). I have also scattered more black peppercorns, cloves, and Star Anise onto the base (see closeup picture, below). To interpret the sugar part of the title, I have rolled the Hedera hibernica leaves, and filled them with brown sugar cubes. I have also filled the holes in the top and bottom Lotus head with brown sugar crystals.

Closeup view of the sugar crystals and black peppercorns in the holes in the Lotus heads.

Closeup view of the rolled Hedera hibernica leaves filled with brown sugar cubes.