Every event I take on begins with three things: passion, panic, and persistence.
It sounds dramatic, but that’s the honest rhythm of it. There’s the passion - that rush of excitement when I get a new brief and ideas start spinning. Then comes the panic - that "oh no! what if it’s a disaster" moment, that usually hits around midnight the week before. And finally, persistence - the quiet determination to keep going, to make it beautiful, even when I’m doubting every stem, every ribbon, every decision.
This week’s woodland fairytale birthday party was the perfect example of all three.
The Fairytale Brief:
When the enquiry first came through, I felt that spark straight away. The brief was pure magic - colourful wildflowers, moss, woodland textures, a hint of fantasy without tipping into kitsch. I wanted to create something that felt enchanted but believable, like a real garden that had been left to dream for a while.
I spent the week surrounded by flowers and branches, antique mirrors and baskets of apples, the scent of lilacs and roses filling the studio. I worked moss through the arrangements, let beautiful Canterbury Bells spill naturally, and tucked tiny ladybird accents throughout - small details that made the whole thing hum with life.
The client was one of those people you immediately want to do your best for - kind, thoughtful, and so genuinely deserving of something special. Watching her see the setup for the first time reminded me why I do this at all. She seemed so genuinely pleased and it was lovely to see her so happy.
Passion, Panic, and the Middle Bit:
The passion part comes easily to me. I love what I do. I live for it. It’s not just arranging flowers or styling events, it’s storytelling through colour, texture, and scent. But the panic… that one’s a little more stubborn.
Every time a big booking comes around, the doubts creep in. I worry I’m not good enough. That I’ve somehow tricked everyone into thinking I know what I’m doing. I call it my pre event spiral - a charming blend of insomnia, second guessing, and making checklists at 2am.
But here’s where the persistence kicks in. The thing that pulls me back every time. It’s that quiet voice underneath the noise that says, You’ve done this before. You’ll do it again. Keep going.
I used to think confidence meant never feeling scared or uncertain. Now I realise it’s the opposite - confidence is showing up despite the fear. It’s walking into the chaos, hands shaking, and trusting that your passion will carry you through.
In Bloom and In Season:
After a week like that, I always find myself retreating to the garden. There’s something grounding about it - seeing what’s quietly happening out there while I’ve been caught up in my own whirlwind.
Right now, the roses are heavy with buds, the lavender is buzzing with bees, and my mini meadow is filled with Californian poppies and paper daisies. The herbs are going mad - sage, thyme, and mint especially — and I’ve been snipping handfuls to throw into roast dinners and teas. The dahlias are just beginning to push through, full of promise for the months ahead.
Being in the garden reminds me that growth doesn’t always look graceful. Sometimes it’s wild, uneven, and a little bit messy - but it still counts.
A Little Sweetness: Carrot Cake with Chai Cream Cheese Icing
After a big event, I always crave something comforting. For us, it’s usually cake - specifically, carrot cake. Ollie adores it, especially with chai-spiced cream cheese icing. It’s the kind of cake that feels like home.
Carrot Cake
2 cups grated carrot
1 cup brown sugar
¾ cup vegetable oil
3 eggs
1½ cups self-raising flour
1 tsp cinnamon
½ tsp nutmeg
½ tsp mixed spice
Pinch of salt
Preheat oven to 170°C. Whisk sugar, oil, and eggs until smooth. Stir in the grated carrot, then add dry ingredients and fold through. Pour into a lined 20cm tin and bake for 40–45 minutes, or until a skewer comes out clean. Cool before icing.
Chai Cream Cheese Icing
250g cream cheese, softened
60g butter, softened
1½ cups icing sugar
1 tsp vanilla extract
1 tsp chai spice (or a mix of cinnamon, cardamom, ginger, and a pinch of cloves)
Beat together until fluffy and spread generously over the cooled cake. Dust with extra spice and serve with a pot of tea - ideally outside, if the weather allows.
What I’m Loving Lately
Music: The “Afternoon Tea” playlist on Spotify - soft piano, a touch of strings, and enough calm to quiet my brain after a big week.
Food: Simple seasonal meals - roast veggies with yoghurt sauce, and garden herbs on everything.
Drink: Iced chai lattes (with almond milk) while working in the studio.
Style: Crisp Oxford shirts, peasant skirts, and ballet flats - the perfect mix of structure and softness.
TV: The Crown - the fashion, the tension, the history… it never loses its charm.
Moment: That first light in the morning when the garden smells damp and sweet, and I can hear the hens chattering.
If I’ve learned anything lately, it’s that passion will get you started, panic will keep you humble, and persistence will carry you through.
Maybe that’s the real fairytale - not the flawless ending, but the messy, beautiful process of showing up, over and over again, even when you’re terrified it won’t be enough.
And somehow, it always turns out just right.
Wishing you all a beautiful week, angels.
With love and wildflowers,
Kels x