These pretty little vases, designed by Françoise Kirkman, are just right for small spring bouquets. Simple to make, they're eggshells that have been emptied, cleaned, filled with water, and placed in egg cups. Filled with clusters of small flowers and grouped together on a dining table or sideboard, these bouquets make a festive centerpiece. Or display them individually with a name card propped against each one for seating at spring parties.
TIME: 20 to 30 minutes
COST: $2 to $30 for each egg cup (total cost dependent on quantity used)