How-To Flowerfetti: It’s Confetti. Made of Flowers.

We have all seen the photos; a bride and groom leaving their ceremony, happy as can be, and there’s fun something flying in the air. Rice, confetti, glitter, bubbles, and of course, flower petals. While the alternatives are cute, flower petals are by far and away our favorite option, AND they are biodegradable! We still remember swooning over Miss Woodhouse (aka our girl, Gwyneth Paltrow) and Mr. Knightley’s wedding in the movie version of Jane Austen’s classic, Emma. White rose petals everywhere. Bless. And we gushed over the tropical version at famous food author, Ella Mill’s destination wedding. What a bevy of color!

A photo posted by Ella Mills (@deliciouslyella) on May 5, 2016 at 6:52am PDT

Unfortunately, as pretty as petals are, they are moist and can stick together. Terribly, guests may not be inclined to reach for the limp petals when your grand, photogenic exit time comes. Cue the invention of flowerfetti: dried up flower petals to be blissfully thrown at a moment’s notice.

Flowerfetti is not only simple to create, but it can also be made weeks in advance. No last-minute stress! Serve it up in cute paper cones so your guests can have easy access.

 

 

 

 

 

 

 

 

 

 

 

 

How to Make Flowerfetti

For this flowerfetti we used the Magnetic Bouq, a colorful mix of roses, sunflowers, and chrysanthemums.  These bloom types make for a good variety of petal shapes and sizes, while they are still thin enough to easily dry. Certain petals, like those of calla and oriental lilies retain moisture much more, so keep that in mind when making your selections. Also note that colorful blooms work best for drying, as shade does fade. White flowers will likely not stay white, and may yellow or brown during the drying process.

Materials

Baking sheets

Fresh flowers

Parchment paper (optional)

For the optional cone

Double-sided tape

Hole punch

Paper

Ribbon

Scissors

 

Directions

Remove the petals from your flowers. Be sure to pick out seeds and pollen

Line the baking sheets with parchment paper

Spread the petals in a single layer on the baking sheets

Leave in a dry, shaded, room-temperature place for approximately 3-7 days

Make sure the petals are fully dry before removing them from the baking sheets

Place the flowerfetti in plastic freezer bags for storage

For a quicker method:

Preheat oven to 100 degrees F

Line the baking sheets with parchment paper

Spread the petals in a single layer on the baking sheets.

Place the baking sheets in the oven

Check them every 15 minutes and be sure to turn the petals over as they dry

When fully dry, remove from oven and let cool

 

 

 

 

 

 

 

 

 

 

 

 

For the paper cones & tags

Start with a square piece of 12” X 12” paper

Cut the paper in half diagonally

Roll the paper into a cone shape and tape accordingly

Punch two holes on either side of the cone

Tie the ribbon through the holes to make a handle for your flowerfetti-throwing guests!

To create the tags, simply cut out heart shapes from your same paper, punch a hole at the top, and tie to the cone! 

There you have it! Share your photos with us. We want to see every moment of your big day!

Did you know that The Bouqs Co. offers DIY wedding flower packages? Learn more!

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