AT THE TABLE WITH: Cameron Peters

Cameron Peters
Cameron Peters

Cameron Peters Floral Design may be a new business on Bridge Street in Phoenixville, opening Memorial Day weekend 2017, but Cameron has had a huge impact on the town.

She created and spearhead the successful holiday campaign, Adopt-A-Wreath. Her first objective was to have locals sponsor wreaths to be placed on the lighting poles in the downtown. The goal was 100 wreaths for 50 poles; it grew to be 270 wreaths for 130 poles. Wreaths were place on the black and blue light poles along downtown Bridge Street, plus extras were placed elsewhere in the town, such as Reeves Park.

Cameron is originally from the Malvern area. She lived in Phoenixville in 1999 to 2000. She returned to town to her present home in 2009. The house is quite old and has a spring running under it.

She has been in the floral business for 24 years. Her work is not mass production; she likes one-of-a-kind arrangements the best. The busiest times of the year for the floral business are Mother’s Day and Valentine’s Day.


The unusual name of Cameron was due to the fact that the name was chosen before her parents knew her gender. She shares her Easter birthdate with her grandmother.

She and Bill Peters met while both worked at Wegman’s — Cameron in the floral department and Bill in produce. They married in 2014. Bill’s work is in food safety. The family is rounded out by Bill’s daughter and two sons and, of course, two adorable grandsons. Let us not forget the cat, Felix.

Adopt-A-Wreath has kept her ever so busy. She thanks the Phoenixville Beautification Advisory Commission for allowing the project to move forward. and the Philly Home & Garden Show, which adopted 50 wreaths to support the small businesses in Phoenixville. The Home Show will be in the Expo Center in Oaks in February. She is most thankful for all the residents and groups who became a part of this project. Most of all the town needs to thank Cameron.

Cameron is always on the lookout for healthy and sugar-free foods to help with Bill’s health issues. This recipe is a great sugar-free carrot cake she makes and that you should try.


(Which just happens to be sugar-free)

1 box yellow sugar free cake mix

¾ cups water

1/3 cup oil

3 eggs

2 tsp. cinnamon

2 tsp. nutmeg

3 to 4 large carrots grated small

½ to 1 cup walnuts

Raisins - optional

Follow directions on the box, but add ¾ cup water to allow for moisture in carrots. Add into mixture cinnamon, nutmeg, grated carrots, walnuts and raisins (if desired). Pour mixture into two 9-inch prepared pans or divide into cupcakes. Bake in 325-degree preheated oven for 30 minutes for cake pans or 20 to 25 minutes for cupcakes. Allow to cool completely before icing.


3 pkg. cream cheese

15 packets of Equal or about ½ cup granulated sugar

¼ to ½ cup milk

Allow cream cheese to soften at room temperature. Beat with a mixer on low/medium until smooth and creamy. Add in sweetener, and mix well. Add in milk a little at a time until mixture reaches spreadable consistency. Frost cake or cupcakes. Make sure to keep any leftover icing in the refrigerator because of dairy ingredients.


Let Better hear from you: Search YouTube for “Look Who’s Cooking with Bette Banjack,” as well (search bar: Banjack) for this column. Find Bette on Facebook by searching “Bette Banjack’s Downtown Kitchen.” Her book, “2 Cups of Yesterday,” is available at Gateway Pharmacy or by contacting her.