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Hollowed-out eggshells make naturally beautiful vases for tiny flower arrangements. Break an egg at the top of its shell, drain the contents, and carefully rinse out the inside. Next, fill the empty shell with room-temperature water and place it in an eggcup for stability. Finally, insert small cuttings of your favorite blossoms (we used lilacs, lily of the valley, and violas). Individually or grouped together in a centerpiece, these tiny arrangements make a wonderful addition to the place settings at your table.
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I love this sweet idea from
For an Easter centerpiece, arrange several eggcups of spring flowers on a tray.
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Egg candles!
Everything is reborn in spring -- even Easter eggs, which can be transformed into votives for your table.
Simple eggcups make a lovely base. First, make a hole in the top of each egg with a pin; enlarge the holes, and pour out the yolks.
Clean shells, then dye them with food coloring (follow package directions). Nestle shells in a carton. Cut wire-core wicks to 4 inches long, flatten one end, and fasten in shell with a bit of warm wax. Using a funnel, fill shells with hot wax (tinted with dye pellets).
Let the wax cool. Trim the wicks, and light.
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How about this pretty idea for a table piece? Again from the wonderful
Enliven your next buffet with an arrangement of eggcup bouquets displayed on cake stands. Choose small-budded flowers in similar hues, such as tulips, lily of the valley, paperwhites, and daffodils. Trim the stems so the blossoms will peek over the rims of the eggcups. Place a small round metal floral frog in each eggcup to help shape and weight the arrangements. Fill the cups three-quarters of the way with water, and then add the blooms. Arrange the mini bouquets on and around stands. Water daily for a long-lasting centerpiece.
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