How to Make a Cascade Centerpiece

Line an appropriately sized, clean rattan basket, cowboy hat, terra cotta planter or small antique wooden fruit crate with a pretty tea towel to act as a “vase” for an edible centerpiece. Alternatively, use an unlined crystal or glass fruit bowl.

Arrange lemons, limes, artichokes, pomegranates, star-fruit, foil-covered chocolates and nuts (in the shell) neatly in the container.

Cut the stems of edible, pesticide-free nasturtiums, roses, lilacs, impatiens, pansies, dandelions and squash blossoms to index-finger length, or about 3 inches. Arrange the flowers decoratively and securely by wedging the stems between the food items.

Add long, flowing sprigs of rosemary, mint, eucalyptus leaves or thyme and bunches of grapes cascading from the center of the arrangement down one side of the vase to rest on the tabletop. Intertwine shorter pieces of herbs or grapevines to create more length. Secure the stalks with twist ties if necessary.

Center a bamboo skewer in the top of the arrangement and attach a commemorative touch, such as a special photo, birthday card or a 3-by-5-inch card with a handwritten, festive message, using tape.

Snip a length of wide, bendable ribbon long enough to extend from the bamboo skewer to the table when folded in half. Find the ribbon's center and tie it in a bow to the skewer just below the photo or paper adornment. Use clear tape to secure the ribbon to the skewer. Bend each half of the flexible ribbon in “waves” cascading along with the herbs and grapes and onto the tabletop.

If you are using the arrangement for a festive party, insert cake sparklers throughout the centerpiece. Dim the lighting and light the sparklers at the opportune time for a cheerful touch.