Hand-tied rose bouquets are neat, compact arrangements that often showcase just the one flower. These bouquets are simple in design but can create a huge impact with colour and fragrance. Hand-tied bouquets can be created with only 12 flowers, but some of the larger bridal bouquets can contain up to 60 blooms. It takes time and practice to be able to create perfectly rounded hand-tied bouquets, but the end result is well worth it.
Remove all leaves and thorns from each rose stem using a stem stripper. Pull off any old or damaged outer petals.
Fill a kitchen sink 3/4 full with water. Hold the rose stems under water and cut off the bottom 2 inches at a 45 degree angle with a sharp knife. Remain holding the stems under water for 10 to 20 seconds to allow them to pull in water. Place the roses in a bucket of cold water until you are ready to begin arranging the stems.
Select four roses and arrange them in one hand until they are even in height and form a square. The roses should be angled slightly away from each other so the blooms have about 1/2 inch space in between. The stems should form a tepee shape. This will ensure that the centre roses won't become smashed as more flowers are added.
Begin adding roses around the centre blooms. Continue to slightly angle the stems so the blooms form a dome shape. Once all the roses are added, you should have a compact, evenly rounded bouquet.
Wrap a rubber band around the top of the stems about 3 to 4 inches below the blooms. Wrap another rubber band 3 inches from the bottom of the stems. You may want to use 2 rubber bands in each spot to make sure the bouquet is secure and the stems can't move. Wrap floral tape tightly over the rubber bands to cover them and further secure the bouquet.
Trim the ends of the stems with a knife to make them even. Your stems should only be 7 to 8 inches in length when finished. Dry stems with a soft cloth.
Cut a 21 to 24 inch length of 1-inch satin ribbon. Find the centre of the ribbon and place it at the top of the stems. Wrap the right side around toward the back and then the left side. Pull the ribbon tight as you continue to wrap the full length of the stem crisscrossing back and forth. Cut off any excess ribbon and secure the ends with two or three pearl-tipped corsage pins.
Cut a 12 inch length of ribbon and tie a bow around the bottom of the stem. Trim the ends of the ribbon in a 45 degree angle. Store the bouquet in a refrigerator to keep the flowers fresh until it is time for use.
If desired you can fillers such as baby's breath to your bouquet by adding their stems as you are arranging the flowers.