Treats Make a Sweet Display: Cookies and Jelly Bellies with Tulips

Published April 04, 2012

DECORATE your table this year with a very pretty assemblage of spring tulips in an Easter theme.

These spring flowers will last well after your Easter soirée if you add a little fresh water to keep them beautiful.


1 clear, round floral container

1 smaller, round container (to fit inside)

Assorted jellybeans

Easter cookies

Sharp knife or floral scissors

Floral wire or elastic band

15 fresh tulips in assorted colours

One tip before you get started is to be sure to leave a gap of a few millimetres between the larger container and the smaller one that fits inside. This will ensure there is enough space to insert the cookies.

Place your smaller container inside the larger and fill the bottom 2-3 cm with jellybeans. Carefully place the Easter cookies alongside each other until the circumference of the container is filled.

Add fresh water to the inside container, leaving 2 cm at the top.

To make your tulip posy, remove tulips from their packaging and give stems a quick cut on the ends. Holding one tulip in your left hand, begin to add all remaining flowers one by one as you rotate the bouquet. Once the last flower has been added, simply tie off the ends with floral wire or elastic. Snip the ends of the tulips to a length that will fit nicely inside the vase. The idea is to have the tulips completely covering the edges of the inside vase.

This is a nice arrangement to bring as a hostess gift or for the centre of your own table.

The beauty is its portability.