Adding flowers is practically a must-have in any wedding tablescape and deciding what vase or object to display them in can not only be overwhelming, but expensive. So, when we spotted these Clear Bullet Bud Vases, we knew they would be the perfect way to showcase some lovely florals in our recent Periwinkle Wedding. We love their simple yet classic shape and knew they would be an elegant addition to our table decor. But rather than leave them clear, we decided to do a little DIY action and tint them a lovely shade of pink to complement our periwinkle and blush color palette. Follow these few, simple steps to create your very own tinted vases!
Add a large dollop of red food coloring in to your ramekin and add 1 to 2 tablespoons of water. Mix thoroughly until the food coloring has completely dissolved in the water.
Add 4 to 5 tablespoons of Mod Podge into the Clear Bullet Bud Vase.
Pour the red food coloring and water mix into the Clear Bullet Bud Vase on top of the Mod Podge .
Mix the layers of on top of the Mod Podge and red food coloring until thoroughly combined. It will be a bright coral color.
Hold the Clear Bullet Bud Vase over your ramekin and carefully tilt it on a diagonal and rotate the vase so the pink Mod Podge mixture coats all sides of the interior of the vase. Make sure to rotate slowly on the angle and not vertically to avoid future streaking when the color dries.
Once most of the excess pink Mod Podge had dripped back into the ramekin, place the painted vase upside down on a paper towel and allowed to set for 20 to 30 minutes.
Place the vases face down on a baking sheet lined with wax paper and put in a warmed oven for 15 minutes. After the 15 minutes, turn the vases upright and warm for another 20 to 30 minutes. Allow the vases to cool and then admire your newly pink tinted bud vases! We couldn't believe how simple and fabulous this DIY was and our fresh, blue hydrangea looked amazing in these vases on our Periwinkle Wedding table!
Make sure to check out the full Periwinkle Wedding, Table Number Centerpiece and my recipe for Blackberry Ice Cream.