Take a small container filled with warm water into the garden. Cut a few stems of the season's current offerings. We used miniature daffodils and jonquils, wild sweet Williams (Phlox divaricata), and a few late-blooming Lenten roses (Helleborus orientalis). Small flowers work best.
Assemble the cake stands. Moisten the wheatgrass, and slice the turf into pieces using a sharp knife. Lift the grass gently from the flat (a spatula helps), and fill each tier, keeping soil and roots intact. Cut daffodil stems about 3 inches long, and gently push them into the moist soil, clustering blooms for maximum effect. surround the base with small vases and bottles. Fill these containers with the remaining flowers. If you like, add small garden statuary pieces among the vases. Look for these at flea markets and antiques stores.