I love how these mums create gorgeous decor pieces were found on Wedding On The Brain blog.
Mums are the perfect flower to add that pop of color to a simple white table, like this gorgeous escort card table shown on The Bride's Cafe blog.


The Ultimate DIY Bridal Workshop
A Day with the DIY Bride Khris Cochran
presented by: Shanika J. Butts of SJB Weddings & Events and SJB Weddings & Events: the blog
Who: If you are interested in having a hands on learning experience on creating fabulous accessories and centerpieces for your wedding this is the workshop for you.
When: Saturday September 26, 2009 and Sunday September 27, 2009
Time: 9:00 am - 5:00 pm
Where: Embassy Suites Charlotte, 4800 South Tryon Street, Charlotte, NC 28217
Khris Cochran is the creator and founder of the award winning DIYBride.com one of the most popular bridal crafting websites and is also the author of The DIY Bride: 40 Fun Projects for Your Ultimate One-of-a-kind Wedding. Khris is dedicated to helping brides personalize their weddings by assisting them with designing elements that will enable them to put their own personal stamp on their wedding.
Topics for the day include:
This workshop is designed to be fun and an open environment for questions for Khris as she shows you how to make beautiful items for your wedding day. You will come away with actual projects that you have made during class and the know how to create additonal items.
The workshop fee includes the hands on instruction by Khris Cochran, all class materials, hand-outs, takeaways and lunch. Please choose one of the two workshop dates that fit your schedule.
Please register here. If you have any questions please send an email to info@sjbweddingsandevents.com
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Supplies Needed
Instructions
Custom Colors How-To
Start with flat-finish latex paint in any shade. For small areas, such as a door panel, mix 1 cup at a time.
1. Pour 1 cup of paint into a container. Add 2 tablespoons of unsanded tile grout. Mix with a paint stirrer, carefully breaking up clumps.
2. Apply paint with a roller or a sponge paintbrush to a primed or painted surface. Work in small sections, going over the same spot several times to ensure full, even coverage. Let dry.
3. Smooth area with 150-grit sandpaper, and wipe off dust.
4. To condition: Rub the side of a piece of chalk over entire surface. Wipe away residue with a barely damp sponge.
The Floaty Butterflies (pictured above) from Martha just screams spring! I absolutely love them. This would definitely be a conversation piece. Well, I know I wouldn't be able to stop talking about them.Tools and Materials
Spray adhesive
Decorative paper
Card stock
Template
Pencil
Scissors
Floaty Butterflies How-To
1. Spray-mount paper onto card stock or paper that's colored on both sides; fold in half. Place butterfly template on paper with flat edge of butterfly's body flush against fold; trace.
2. Cut out butterfly along inside of the traced line and cut out V-shaped notch along the folded edge. Open slightly. Slip notch over rim of glass to hold butterfly in place.
Don't forget the Butterfly Template.

Tips on Sterilizing Jars:
Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.
Sterilizing Tips:
Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.
Tips on Sterilizing Jars Sterilizing Tips: To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes. Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes. As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands. After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.
Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
Tools and MaterialsA round pumpkin
Cylindrical-shaped container
Knife or pumpkin-carving tool
Pen
Pumpkin scoop or spoon
Flower food
Water
Seasonal flowers
Pumpkin Flower Vase How-To
1. Put the cylindrical-shaped container on top of the pumpkin, to use as tracing guide. Using a pen, trace outside rim of container and score for a perfect fit.
2. Cut off the top of the pumpkin. Be careful not to break the stem when removing the top.
3. Scoop out the pulp on the inside with a pumpkin scoop or spoon. Discard pulp.
4. Place the cylindrical container inside the pumpkin to hold the flowers.
5. Pour water into the container and add flower food.
6. Arrange a variety of seasonal flowers such as dahlias, cockscombs, rose hips, and mini crab apples.
Materials:
2' length of ivy garland
Roses (mixed shades of red)
Cymbidium orchids
Celosia
Pink spray roses
Pink Gerber Daisies
Red Dahlias
Magenta stock
Floral wire – 24=gauge
2 ¾" red wired satin ribbon
Scissors
Electric skillet and Pan melt glue
