Flower Ball Instructions and Recipes

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Several people asked for instructions for the flower ball. I love these as they are quick and easy to make..you can also use real flowers, for real flowers use the florist form, soak in water for at least 30-40 minutes and when you are done you can put them in the fridge until your ready to use them to keep them extra fresh.

If you want to use fake flowers, get a round foam form, the size is only limited by how big you want this, the bigger, the more flowers you will need to use.

Buy your flowers and cut each flower leaving only about a 1 1/2 inch stem.

If your using the ball on a table cut off an end of the ball to make it flat, this way your ball won't go rolling off the table. If you plan on hanging them, I have seen this done and its beautiful, leave the ball whole. You would hang it with fishing line.

The easy part, just start sticking them in the foam.

See wasn't that easy? Took all of about 10 - 15 minutes.

So here is the compote, if you don't have one of these take a candle holder and some hot glue and hot glue a small plate on the holder. Its easy and no one will even see the plate.

I than took the shredded paper and made a little nest and placed the ball on the nest.

FYI - if you are using real flowers, place some saran wrap over the shred so it won't get wet.

And there it is..your own flower ball!

Also some of you asked about the cakes so here are recipes for ya'll. Hope you enjoy!

Mama Neely's "Sock It To Me" Cake

from the food network

Ingredients

Filling:
2 tablespoons brown sugar
2 teaspoons ground cinnamon
1 cup chopped pecans

Glaze:
1 1/2 cups confectioners' sugar
2 tablespoons milk
2 tablespoons lemon juice

Cake:
1 package golden cake mix
4 large eggs
1 cup sour cream
1/3 cup vegetable oil
1/4 cup water
1/4 cup sugar
2 tablespoons all-purpose flour

For filling:
Directions
For streusel filling, combine all ingredients and set aside. Blend glaze ingredients and set aside.

For cake:
Preheat oven to 375 degrees F.
Combine cake mix, eggs, sour cream, oil, water, sugar and flour in a large mixer bowl. Beat at medium speed for 3 minutes with electric mixer. Pour 1/2 of batter into a greased 13 by 9-inch pan. Sprinkle streusel filling on top and swirl the filing. Spoon remaining batter evenly over filling. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 25 minutes invert onto serving plate, cool completely.

For glaze:
Combine sugar, milk and lemon juice in bowl. Whisk until smooth. Drizzle over cake.


Tres Leches Cake

by
Paula Dean

1 pound cake, loaf-style
6 ounces evaporated milk
8 ounces heavy whipping cream
1 (14-ounce) can sweetened condensed milk
1 cup heavy whipping cream
1/4 cup sugar
cherries for the top

Directions

With a fork, punch some holes in the cake still in its loaf pan.
In a medium saucepan, mix the 3 milks and heat over low heat. When the milk mixture is hot, remove it from the stove.
Pour the milk mixture slowly over the cake, being sure to fill all the holes. Refrigerate at least 30 minutes. Whip the heavy cream slowly adding sugar until soft peaks form. When the cake chilled, cover the cake with whipped cream. Add cherries on top!