CHRISTMAS 2016 AUST $9.

99 (inc GST)
All � want for THE BEST OF

Festive food and fabulous craft

Mix Christmas cake

and ice-cream.
Oh my!
And so easy!

Top your cake

with yummy
balls!

magic!
Or top with berries.
Make both!
LET S MAKE

Make me,
I'll be the
hit of your
party!

Tarts, treats, desserts, sweets, bakes and cakes

Decos, gifts, cards, wraps, cheeky friends and merry makes
 A bold new
world at
Christmas
Complement the natural timber elements
in your home with the bold designs and
exquisite scents in the Air Wick Home Signature
collection. From exotic wood, to vibrant
forals, you can help bring your home to life.

by

DISCOVER THE COMPLETE HOME SIGNATURE FRAGRANCE RANGE

FIND THE LIST OF ALL SELLING STORES AT AIRWICK.COM.AU
 All � want for

Cute-as
editorial Rudolph
Editor Julia Zaetta; Deputy editor cupcakes,
Dora Papas; Managing editor see page
Cara Zaetta-Thomas; Craft technical editor
Georgina Bitcon; Food editor Jane Collins;
126
Photo librarian Autumn Mooney;
Design director Monique Larracy;
Art director Dania Warmerdam;
Subeditors Leanne Croker, Carla Holt,
Natasha Shaw

contributors
Photographs Andre Martin, Omid Daghighi,
Marina Oliphant, Chris L Jones; Styling
Stephanie Souvlis, Elle Vernon, Karina
Duncan, Mary Harris

advertising
Group sales director – Home portfolio
Sarah Nash; National business integration
manager Anna Mistilis
Greetings
publishing
General manager – Food, Family
and Home Gereurd Roberts
E very year it’s our great pleasure
to bring you this wonderful
collection of desserts, treats and crafts
Group marketing director Belinda Thornton
Marketing manager Jana Williams – a gorgeous sample of our favourite
Marketing coordinator Jess Baden
Senior business analyst Sarah Marshall delights seen throughout the BHG
Pre-media solutions team leader Christmases. This year, you can deck
Michael Tobar
Production controller Mark Boorman your doors with stunning homemade
Advertising production coordinator wreaths to welcome in the festivities,
Hayley Dewar
and feast on an array of wobbly jellies,
chilly ice-cream desserts, Chrissie puds
and nutty cakes – many heaving with
delicious cherries and berries. Those
of you who are crafty can whip up
Santa’s elves, feathered friends and
other yuletide folk to help you spread
Pacific Magazines Pty Limited the joy throughout your house, right
(02) 9394 2000, Media City, up to a glittery star at the top of the
8 Central Ave, Eveleigh NSW, 2015
tree. And, guess what? You can make
Chief executive officer Peter Zavecz that, too! So merry making from us,
General manager Gereurd Roberts
Commercial director Pru Cox and season’s greetings.
Production director Dean Porter

Editorial enquiries
(02) 9394 2496

REPRODUCTION Printed by IPMG. Distributed in Australia

by Gordon and Gotch Australia Pty Ltd (ACN 088 251
727). Published by Pacific Magazines Pty Limited (ACN
097 410 896). Title and trademark BETTER HOMES AND
GARDENS® reg US Patents Office, Canada and Australia, by
‘Naturally you’ll
Meredith Corporation. Use of trademark is strictly prohibited. want to make me!’
Recommended and maximum price $9.99, inc GST.
 13

our
cover
19 star

23
Do you want to
build a snowman?

96

4
 38 72

contents
07 Dashing reds & whites
40
Share the love with perfectly wrapped gifts and elves on
shelves to let the household know Santa is coming, while
berry-topped bakes make a festive table even merrier.
119
37 Sparkling with blue
Cover photograph Omid Daghighi; styling Stephanie Souvlis; recipe Ed Halmagyi, Elle Vernon

Bring cheer to all you hold dear with crafty and edible
handmade treats – think welcoming wreaths, sparkly tree
toppers and a fabulous bouquet made of cake pops.

57 A natural Christmas
Let nature sing! Spruce up your celebrations with earthy
decorations and no end of chocolatey treats to gift or eat.

87 Dancing with colour

Get playful with reindeer poop, jellies that go wibble
wobble, an amazing snowball tower and blushing angels.

111 All that glitters

Fill your home with tweety birds and hip-hop rabbits
to announce the fun. Later, delve into glittery bickies
and a pud topped with sparklers for a fab celebration.

146 General instructions & stockists

Here’s your handy stitch guide and where to find supplies.
5
redaffair

6
dashing
reds & whites
C
Ho ho ho for all hristmas isn’t quite the same without Santa’s cheery
red-and-white suit or Rudolph’s famous shiny red
things bright and nose. So make the most of this dashing shade and its
beautiful! A merry snowy partner in crime in your festive decos and treats. From
statement table settings to gift-wrapping and decorative trees,
affair of red and white this dynamic duo makes a showy appearance with a touch of
is enough to stop green here and there. Culinary heights are reached with
white-chocolate-dipped strawberries as well as cakes and pies,
Santa in his sleigh bursting with ruby-red berries. Let’s get this show on the road!

7
redaffair

Oh Christmas tree!
Announce Santa’s imminent
arrival with this simply stunning
tree. Paint the top three-quarters
of stretched canvas (about
60 x 90cm) with black acrylic,
and the remainder pearlescent
white. Let dry. Using the photo
as a guide, hot-glue regular-
sized plastic silver glitter baubles
(hangers removed) to the canvas
in a tree formation. Nestle and
glue smaller red plastic baubles
amid the silver and add a trunk.
Glue on a regular-sized red
glitter topper bauble, as shown.
For accents, glue tiny white and
silver glittered foam balls and
beaded garlands from craft
stores, as shown.

Talking point
Dress the edge of a mantel or
shelf with table napkins placed
with one point hanging down.
To trim the single point, attach
a lightweight snowflake and a
large jingle bell in its centre.
You can secure the napkin by
sitting other decorations on top,
or using rings of painter’s tape.

Santa surprise
Stress-free wrapping is just
a pretty box away! Fill them
with treats and goodies, then
wrap with a gorgeous bow.
Better institute a no-shake
policy, though, for curious
kids! For how to tie a loopy
bow, see page 27.

8
 TRY TH IS
g bright in
Decorate us
of re d and white,
pops
ill feel right at
and Santa w
lver to the
home. Add si
d yo u’ ll delight
trimmings an
she’s a fan
Mrs Claus –
of bl in g!

Style it your way

These projects make a beautiful
vignette on a mantelpiece, sideboard
or shelf. And while they stand out in
dramatic red, white and black, you
can easily make them in any colour
combo to match your yuletide theme.

For project supplies, see Stockists page 9

 Handmade gifts show
your favourite
people you have
gone out of your way
to make something
special just for them

Good tidings
Start spreading the festive
feeling with these simple
paper-pieced cards. Using
creatively cut cardstock and
easy hand stitching, your
Chrissie message will have
your extra special touch. There
is a smiling Frosty for the kids,
and a stylised pine cone or
trees for the grown-ups.
For full instructions, see page 26

White Christmas
All that glitters may not
be gold but these stylish
decorations will take the top
prize in any competition.
You can easily make these
cool creations using paper
strips laced onto a bamboo
skewer then attached to
a driftwood base. Top it
off with a glittery star.
For full instructions, see page 26

10 For project supplies, see Stockists page

 redaffair

Elves on shelves
Make merry with these
mischievous little elves.
Simply wrap a foam ball
with string and decorate
wooden beads with
pieces of felt and pine
cones. These little fellas
are easy-make additions
to your festive family.
For full instructions, see page 26

11
redaffair

Wrapping 101
It’s easy to wrap pressies just like a pro! Mixing and
matching paper and ribbons is heaps of fun. And
once you’ve got the basics down pat, you’ll be on
your way to giving gifts that are dressed to impress.
For full instructions, see page 26

Bottle beautiful
Wrap bottles of olive oil, delicious dressings or wine
easily and simply, and turn them into gorgeous gifts!
Just wrap, roll, snip and, with a bit of well-placed
Christmas bling, you’re there!
For full instructions, see page 27

12
 Just add tinsel
All it takes is a few twists and twirls
to make this wreath complete. Simply
cut colourful Christmas paper into
2cm-wide strips and glue onto a
foam wreath base, wrapping and
overlapping the strips as you go. Seal
the paper with a coat of clear-drying
glue and leave to dry. Finish with
glittering star tinsel, a luxurious loopy
bow (see page 27) and two small
stars or bells made from shiny bright
cardstock or paper.

For project supplies, see Stockists page

13
redaffair

IS
TRY TH
in iration
spide for
Head outs while
co lle ct greenery
and y- p aint
re. Spra
you’re the w h it e or
n g s
your picki a tu re l
au n
leave them if ts or
sh g
to embelli gs.
table settin

Goody bags
Make your peeps feel very
special when they receive
a handcrafted treat to take
home. Give wool felt circles
a scallop edge and cinch
tight with decorated ribbon.

14 For project supplies, see Stockists page

 Scrap happy
Gather scraps of fabric,

Oh Christmas
odd buttons and silky
embroidery thread to
turn into this beautiful
tree, with lights tree. The bright red

so bright,
frame leaves no doubt
it’s a star attraction.
For full instructions,

your colours
see page 27

are enchanting.
Oh Christmas
tree, such a
festive sight,
our wishes you
are granting

Elfin footprint
Add a little magic to your gifts
with this cute-as-a-button elf
boot. It’s the perfect size to trim
a pressie with a tiny touch of joy.
For full instructions, see page 28

Hello birdies
Branch out with these festive
embroidered songbirds. They
can tweet in your tree or be
attached to gifts or cards.
For full instructions, see page 28
15
redaffair

16
 IS
TRY THt with the
your feas
Illuminate ndles.
g w ar mth of ca and
twinklin si er
lv
shops for
Search op rs , su ch as
taine
glass con r tu mblers.
ve s o
vases, voti lour
a single co
Focus on
toge r.th e
and group

Treasure trove
Christmas is a true celebration
of all that is near and dear,
so bring out the best to make
it extra special. But if your
supplies of china and glassware
have dwindled over the years,
basic white can be found
anywhere, then you can jazz
it all up with splashes of silver,
red and gold accessories.

The main event

Take a look at this beautiful
festive tabletop and choose the
ideas you love for your own table
on Christmas day. Maybe you’ll
go for a centrepiece full of red,
white and green blooms, pine
cones spray-painted gold for
a touch of glitz, or a pressie at
each place setting to really spoil
all your favourite people.

17
 Cook’s t ips
Party favours
■ For best
results,
the strawberrie
s
must be compl
etely
dr y before dipp
ing.
■ Serve th
ese as
part of a buffe
t or
as canapés at
a
stand-up affair.
Have a dish ha
ndy
for the green to
ps.

Party favours
Try juicy strawberries dipped
in melted chocolate and
nuts or vanilla frosting
and toasted coconut. An
Berry Christ-mousse!
impressive but simple treat! Put the delish in Christmas by
For recipe, see page 29 stirring a sweet strawberry puree
through decadent white chocolate
and cream. Fill individual serving
glasses and let set. And to finish,
top with fresh berries and mint.
For recipe, see page 29

18
 redaffair

Ice-cream
cake two ways
No-one will ever guess this
spectacular cake made by
combining Chrissie cake and
vanilla ice-cream takes just
20 minutes to prep. And with
two options for decorating,
you’ll be able to dazzle with
fresh berries and raspberry sauce
(below) or chocolate truffles and
topping (right). It’s win-win.
For recipe, see page 29

19
 Cook’s tips
Chocolate and
raspberry pie
■ Mascarpon
e is
an Ita lia n crea m
und
cheese easily fo
pe rm ar ket.
at the su
ak e a de co ra tive
■M
sin g
edge by pres
ur
pastry around yo
ge r, th en pr es sa
fin
re.
spoon in the cent

Chocolate and raspberry pie

Dish up pure delight with this creation! Simply
fill pastry (you can cheat and buy it!) with
mascarpone and chocolate, then top with more
chocolate and raspberries. Joy on a plate!
For recipe, see page 30

20
 redaffair

Chrissie cake
Indulgence is the name of
the game with this classic
cake. With all the traditional
ingredients from port and
mixed fruit to ginger and
rum, all you’ll need to add
is lashings of cream!
For recipe, see page 30

All-stars
These sugar biscuits
have been dressed to
party! Smooth royal icing
and a cheeky flick of
a toothpick is how you
create their bright and
very cheery red, white
and green designs.
For recipe, see page 31

Macadamia clusters
Fill holes of mini muffin trays with
a mixture of chocolate, apricots
and macadamias – mmm!
For recipe, see page 31

21
 Crafty tips
Centre of attention
■ No holly about?
Surround your vase
with entwined ivy
and add small red
berries or baubles
amid the leaves.
■ Lower a red pil
lar
candle inside a
vase on a bed of
white beads.

Centre of attention
Your garden will provide all you
need for a striking Christmas table
centrepiece. Fill a clear glass vase or
bowl with water, then add greenery
and red roses. Sit in the centre
of a glass plate and surround
the vase with a ring made
from pieces of holly or ivy.

Raspberry-choc
fizz drink
Alcoholic, non-alcoholic –
you decide how you want your
sundae. Either way, you are
guaranteed a delicious fruit and
chocolate flavour bomb. Enjoy!
For recipe, see page 32

22
 redaffair

Do you wanna
build a snowman?
Forget the snow and go
for bickies instead!

Snow dudes
Create these yummy citrusy
snowmen with an icy layer of
frosting and features made from
lollies. You’ll need a cookie cutter
or two, or more! – find them
in kitchenware stores.
For recipe, see page 32

23
 Cook’s t ips
On the third day of Christmas, my
true love gave to me… sweet candy
Peppermin
t-
fudge pie
■ Make us
e of
canes, tubs of ice-cream and a bowlful
broken cand
y canes.
by smashing

of chocolate, deliciously
into
pieces for a
crumbly
pepper mint
topping.
■ Pink pe
pper mint
ice-cream no
where
to be seen?
Add red
food colourin
g to
the white ve
rsion.

Peppermint-fudge pie
Serve up this decadent strawberry
ice-cream, peppermint candy,
chocolate and meringue combo.
Basically an ice-cream pie taken
to the max, this divine dessert
is your little slice of heaven.
For recipe, see page 33

24
 redaffair

TRY T
Spice u HIS
decora p your Christm
tio as
contain ns by simply
ers wit fi
aromas h the p lling
of the ungent
cinnam season
on stic . Think
scente ks, clov
d pine es,
dried o
cones
ranges
and Snowman in a jar
.
For each snowman you’ll need two lidded
jars, one for the body and one for the head.
Fill each with cheesecake and top with
caramel sauce. Screw on the lids, tie a ribbon
belt around the lid of one, slip a sock cap
on the other and add the face and clothing
details. That’s pretty much it!
For full instructions, see page 34

Heartfelt hangers
Add homespun charm to your
Christmas tree with these
charming hearts that are ideal
for beginner sewers. Use your
fave embroidery stitches to
express your messages of love.
For full instructions, see page 34

Playful tabletop
For a playful tabletop, use
the colours and motifs of the
season but with an entertaining
twist. Biscuit cutters become
dancing reindeers, candy canes
adorn vases and napkins are
invitations to dine. As for the
trees, simply wrap polystyrene
cones with red and white twine
using tacky glue to secure.
For full instructions, see page 35

For project supplies, see Stockists page 25

 Elves on
Good tidings untilTree
dry.base
Drill a hole in shelves
Tree base templates
Gather your supplies centre
Tree basejust bigger than
Coloured card; shimmer skewer for trunk. Squeeze Elf hat
paper; double-sided tape glue into hole, insert Elf hat Elf hat
or glue stick; awl or paper skewer and let dry.
piercer; mouse mat/punch STEP 2 Cut mesh paper
pad; embroidery needle; into an 85cm-long strip
Good tidings embroidery thread (width to match width of
driftwood base). Using a To enlarge, set
photocopier
Here’s how pencil, mark 4.5cm from Elf mitten
at 109%
STEP 1 Enlarge desired end of strip in centre. This Cut 4
templates (opposite) to is the first hole. From here, Elf mitten Elf mitten
143%. Cut out shapes to measure 15 more times, Cut 4 Cut 4
use as templates. Using startingTree
9cmcone
from first hole, 5 cm
picture as a guide (see then
Treereducing
cone by 0.5cm Tree cone 5 cm 5 cm
page 10), trace and cut out each time. Thread strip STEP 4 Cut chenille sticks
shapes from card and paper. onto trunk at holes. Trim top. to 6cm. Glue ends to body
White Christmas STEP 2 For Forest: From STEP 3 Cut 2 stars from at base. Using drill, make
card, cut 21 x 15.5cm and stiff card. Paint with glue 2 holes in ends of 2 pine
a contrasting panel 8.5 x and sprinkle with glass cone scales. Push chenille
12cm. For Snowman: From glitter. Glue together over stick legs into holes and
card, cut 24 x 15.5cm and the trunk at top of tree. glue. From card, cut a 3 x
a contrasting panel 10 x 2cm rectangle. Fold into a
11cm. For Pine Cone: Elves on shelves book and glue at mittens.
From card, cut 24 x 14cm Gather your supplies
and a contrasting panel 6cm polystyrene ball; Wrapping 101
9.5 x 8.5cm. Score to fold string; Super-Tac EVA Wrapping with paper
rectangles in half. Attach craft glue; pliers; mini pine Roll out enough paper for
Elves on shelves
panels to front of card cone; 20mm wooden bead; gift. Trim lengthways so
using double-sided tape. black acrylic paint; small overhang is not longer than
STEP 3 Using glue stick, paintbrush; cream and red height of gift. Fold long cut
attach motifs to front of felt; hessian; Mod Podge edge under by 1.5cm. With
card. Using a pencil, mark Stiffy; brown chenille sticks; gift face down in centre of
stitching holes. Position drill and bits; yellow card paper, pull raw cut edge
card over mouse mat and over centre of gift. Pull up
pierce holes with the awl. Here’s how folded edge and tape. On
Thread needle and use STEP 1 Beginning at top 1 side, fold up bottom. Fold
long stitches to complete of polystyrene ball, wrap sides in, creasing as you
Wrapping 101 design, securing thread with string, gluing in place go. Fold top down. Secure
ends at back with tape. at intervals. Using pliers, with tape. Repeat for other
STEP 4 From same colour pull off scales from pine side. Wrap ribbon over
as card, cut a panel of card cone, trimming if needed. centre of gift to cover tape.
slightly smaller than front Glue to top of ball to make
of card. Using double-sided a collar, then glue bead on Tying it up with ribbon
tape, attach to inside of top of collar for head. Paint Unravel a ribbon so it is as
card to cover stitching. on hair and eyes. long as top of gift. Hold tail
STEP 2 Enlarge Elves On at side of gift. Run more
White Christmas Shelves templates (above) ribbon over top of gift,
Bottle beautiful Gather your supplies to 109%. Cut out. Trace down opposite side, under
Driftwood small; hat onto red felt and gift and back up to top at
Super-Tac EVA craft glue; mittens onto cream. Cut centre. Twist at centre with
masking tape; drill and out. Glue side of hat first piece so you can run
bits; bamboo skewer; together, then glue to head. ribbon across gift, down to
white mesh paper; stiff Glue mittens into pairs. back, and up remaining side.
card; gold glass glitter STEP 3 Paint hessian with Bring to centre, loop and
Stiffy and let dry. Cut two twist under the centre and
Here’s how 4.5 x 2cm sleeves. Fold tie into a knot with first end
STEP 1 From driftwood, each sleeve into a tube and to make 2 tails. Tie into a
select 3 pieces to make flatten. Tuck mittens into bow and trim ends on the
Scrap happy
a base. Place side by side sleeve ends, glue sleeves diagonal to match length
and glue together. Hold in closed and mittens in place. of loops, or finish with a
place with masking tape Glue sleeves to body. loopy bow (see opposite).

26
 redaffair

Snowman Pine Cone

Forest
Good tidings templates To enlarge, set photocopier
at 143%

Wrapping a round gift Bottle beautiful in green, red and gold; Here’s how
Place 3 squares of coloured Wrap bottles – 3 ways! embroidery hoop and STEP 1 Enlarge Scrap
tissue paper flat, rotated to 1 Wrap bottle in a sheet needle; 20 cent, 1 dollar, Happy template (see page
expose a little of each at of paper, leaving a 5cm 10 cent and 5 cent coins 28) to 200% onto white
corners. Place gift in centre overhang at bottom and (for pattern templates); paper, but do not cut out.
and pull up tissue. Pleat and 10cm overhang at top. Cut fabric scraps: assorted red, Tape pattern onto a sunny
crease tissue to make sides bottom overhang into 2cm green and teal prints and 1 window or light box.
smoother. Secure at top with strips. Fold strips flat under gold print; 12mm square teal Centre white fabric over
string and finish with a bow. bottle and tape to secure. buttons; 10mm-diameter top of pattern and tape
Cut overhang at top into red buttons; 12mm-diameter securely in place. Trace
Wrapping a stack 2cm strips, cutting down green buttons; red frame pattern onto fabric using
Choose 3 or more gift boxes to where body of bottle with 19 x 24cm opening vanishing fabric marker.
that decrease in size. Put narrows. Trim top strips
gifts in the boxes and wrap slightly taller than bottle
How to tie a loopy bow
each individually. Loop
a ribbon around the whole
and tape together at top
of bottle. Finish with a red
steps
stack, tie off and finish satin loopy bow at neck.
with a matching bow. 2 Wrap bottle following
method 1, but do not tape
How to tie a loopy bow top strips. Wrap neck with
STEP 1 Gather width wired tinsel. Tuck each top
of ribbon between your strip end into wire to make
thumb and finger. individual paper loops.
STEP 2 Use your other Tuck loops of tinsel into STEP 1 STEP 2
hand to make the first neck and add tinsel tails.
loop of a figure eight 3 Layer 2 sheets of clear
with the ribbon. plastic with 2 sheets of
STEP 3 Gather the ribbon coloured tissue, slightly
and twist so that right side offsetting tissue to expose
is facing up. colours. Beginning at corner,
STEP 4 Make the second wrap bottle and secure with

4
loop of the figure eight, tape. Trim bottom, fold it
gathering as you work. under and tape. Make STEP 3 STEP
STEP 5 Continue to loop, a loopy bow (see right)
gather and twist until there and tie around bottle neck.
are 3-5 loops on each side.
STEP 6 Cut the ribbon from Scrap happy
the spool. Use the ribbon Gather your supplies
tails on the gift or another 30 x 35cm white even-
length of ribbon to make weave cotton fabric;
a knot through centre of the vanishing fabric marker;
bow to hold loops in place. stranded embroidery thread STEP 5 STEP 6
▲

For project supplies, see Stockists page 27

 STEP 2 Use 3 strands of Here’s how small amount of fibrefill;
thread for all embroidery STEP 1 Enlarge Elfin stranded embroidery thread;
stitches. Secure fabric footprint template (see crewel needle; vanishing
in embroidery hoop, then far right) to 144%. Cut fabric marker; nylon
embroider words using out. Use template to cut thread; artificial berries
green stem (outline) 1 boot front from fabric. or greenery (optional)
stitches (see Stitch guide, Reverse pattern to cut
Elfin footprint page 146, for all stitches). out 1 boot back. Here’s how
STEP 3 Using coins as STEP 2 Pin boot front STEP 1 Enlarge Hello
templates, trace and cut and back together with birdies templates
out shapes from assorted right sides facing. Fold (opposite) to 270% and
fabric scraps. Cut a 2.5cm ribbon in half for a hanging cut out each of the shapes
square from gold print loop. Pin ribbon ends to make templates.
fabric for a tree trunk. between boot front and Cut shapes from woollen
Referring to picture (see back where marked on the fabric or felt. Use a 6mm
page 15) as a guide, fill pattern, matching edges. seam allowance for all
tree shape with fabric STEP 3 Using a 3mm stitching. With right sides
Hello birdies circles, attaching circles seam allowance, stitch together, stitch around
with red or green thread around boot, catching outside and lower edges
and French knots and in ends of ribbon (taking of Body pieces, Holiday Crafts 2011
starting
Happy Scrappy Tree
straight-stitch for stars or care not to catch loop and stopping at points
CMR 4382464
with square buttons on top. in seam) and leaving an MID 4146925
marked on patterns. Snip
Chris Neubauer 5-29-11
Between circles, sew French opening in side of boot into corners and curves,
100005146
knots with green thread for stuffing. Snip into and turn right side out.
and attach red and green corners and curves. Turn STEP 2 With right sides
buttons with matching right side out. Press boot, together, stitch 1 side
thread. Whipstitch tree folding in seam allowance of Tummy piece to
trunk in place with gold at opening. Lightly stuff 1 side of Body. Lightly
Party favours thread. Frame to finish. boot with fibrefill. Slip-stitch stuff Body with a little
the opening closed. fibrefill. Turn in seam
Elfin footprint allowance on remaining
Gather your supplies Hello birdies edge of Tummy piece and
15 x 25cm red-and-white Gather your supplies hand-stitch onto Body.
print cotton fabric; Tracing paper; scraps STEP 3 Using templates
15 x 6mm-wide white of woollen fabric or felt; as a guide, mark stitching
satin ribbon; fibrefill matching sewing thread; lines on Wings with
vanishing fabric marker and
use 3 strands of embroidery
Berry Christ-mousse Scrap happy thread to work stem stitch
template details on Wings (see
Stitch guide, page 146,
for all stitches). With right
sides together, stitch
Wings together, leaving
an opening for turning
out. Snip into corners
and curves, then turn
right side out. Hand-stitch
Ice-cream cake two ways opening closed.
STEP 4 Stitch Wings
in place on body by
To enlarge, set photocopier taking a few invisible
at 200%
hand-stitches beneath
Wing and into Body. Using
6 strands of embroidery
thread, make French
knots for the eyes.
STEP 5 Sew nylon thread
through top for a hanger.
Add berries or greenery
around the bird’s neck, if
desired, and stitch in place.

28
 100005145

Cut 2, reverse one

redaffair
Cut 2, reverse one

Hello birdies templates

Ribbon
placement Tummy
To enlarge, set photocopier
Cut 1 at 270%. Note: a 6mm seam
allowance is included Body
Cut 2, reverse one

Body
Tummy
Cut 1 Cut 2, reverse one

pen
Wing

Leave o
Cut 4

Tummy
Cut 1
Wing
Cut 4

To enlarge, set photocopier

Tummy
at 144%. Note: a 3mm seam Cut 1
allowance is included

Tummy
Cut 1 Body
Cut 2, reverse one

Elfin footprint template

Party favours Vanilla and coconut STEP 1 Combine sugar, STEP 5 Divide strawberry
Preparation time: 15 mins Spread 1 cup shredded strawberries and water mixture amongWingfour 200ml
Cut 4
Cooking time: 5-10 mins coconut over base of a in a medium saucepan over glasses and refrigerate for
Makes about 36 large frying pan over a medium heat and cook, 1 hour or until set. Top with
a medium heat. Toast, stirring often, for 10 minutes diced strawberries as well
3 x 250g punnets stirring occasionally, for or until berries are soft. as shredded and whole mint
strawberries, wiped 3-4 minutes or until lightly STEP 2 Press hot leaves. Serve.
with paper towel to golden. Remove from heat Tummy strawberry mixture through
remove excess moisture, and transfer to a small dish. Cut 1 a fine sieve over a large Ice-cream cake
green tops left on Set aside to cool. Dip bases bowl to remove seeds. Set two ways
of 1 punnet of prepared aside to cool completely. Preparation time: 20 mins
Nutty dark choc strawberries into 1 cup Discard seeds. Put 250ml plus overnight freezing
Put 1 cup milk chocolate ready-made vanilla strawberry puree into a small Cooking time: nil
buttons in a microwave-safe frosting, and coat in coconut. jug (reserve any excess for Serves 12
bowl. Cook on high/100% another use). Wing

for 30-60 seconds or until Berry Christ-mousse STEP 3 Put cream in a large 2L vanilla ice-cream
Cut 4

melted. Stir until smooth. Dip Preparation time: 10 mins bowl and whisk until soft 400g Christmas cake,
strawberries from 1 punnet plus 1 hour chilling peaks form. Put melted icing removed
into chocolate, sprinkle with Cooking time: 10 mins chocolate in a second large 200ml chocolate sauce
½ cup chopped cashews, Serves 4 bowl. Fold in ½ the cream. Raspberry sauce and fresh
pistachios or mixed nuts STEP 4 Once smooth, fold berries or chocolate
and put on a wire rack to set. ¼ cup caster sugar in remaining cream and sauce and chocolate
3 x 250g punnets strawberry puree. truffles, to decorate
Double choc strawberries, hulled,
Melt ½ cup dark chocolate roughly chopped
Berry Christ-mousse
buttons and ½ cup white
chocolate buttons in
¼ cup water
300ml thickened
steps
separate microwave-safe cream
bowls. Cook on high/100% 200g white chocolate,
for 30-60 seconds or until melted, cooled
melted. Stir until smooth. Extra strawberries,
Dip half of 1 punnet of diced, to serve
strawberries into dark choc Finely shredded and
and other half into white. whole mint leaves,
Put on wire rack to set. to serve STEP 2
STEP 4
▲

For project supplies, see Stockists page 29

 1 Line a 22cm round in the bowl of a food is melted. Remove from heat
springform tin with baking processor; pulse to combine. and set aside for 10 minutes
paper. Put ice-cream in Add butter and pulse, in to cool. Put remaining cream
a large bowl, then set short bursts, until mixture in a chilled small mixing
aside for 10 minutes resembles fine breadcrumbs. bowl and, using an electric
to soften slightly. Or, if using fingers, gently mixer, beat on medium
Chocolate and 2 Using fingers, crumble rub in butter until mixture until soft peaks form. Add
raspberry pie Christmas cake into a bowl. resembles fine breadcrumbs. white chocolate mixture
Stir into ice-cream. Add 2 Add 1-2 Tbsp iced to cream and beat on very
sauce and swirl gently to water to flour mixture and low until soft peaks form.
marble. Spoon ice-cream pulse, in short bursts, for Chill until needed.
mixture into prepared 1-2 seconds until mixture 8 Put raspberries and
tin and freeze overnight forms a ball. If using your melted jam in a medium
or until firm. fingers, add water, a little bowl and gently stir to
3 When ready to serve, at a time, and knead until combine. Arrange over top
turn out cake onto a platter dough comes together. of pie. To serve, top with
or cake stand. Top with 3 Turn out dough onto a dollop of white choc
Chrissie cake raspberry sauce and a a lightly floured surface. topping and sprinkle with
variety of fresh berries, Roll out pastry to a 25cm grated dark chocolate.
or chocolate sauce and circle. Line prepared pie
chocolate truffles. Use the dish with pastry. Trim Chrissie cake
pictures on page 19 for excess, using a sharp knife. Preparation time: 30 mins
decorating inspiration. Using your fingers, crimp plus 2 days 20 mins
pastry around edges. marinating and
Chocolate and 4 Prick base and side of overnight cooling
raspberry pie pastry with a fork. Line Cooking time: 2½ hours
Preparation time: 30 mins with baking paper and Serves 10-12
plus 1 hour chilling and fill with baking beans or
Macadamia clusters 30 mins cooling uncooked rice. Bake for 200g mixed dried fruit
Cooking time: 20 mins 8-10 minutes. Remove ½ cup port
Serves 10 paper and beans/rice. Bake ¼ cup golden syrup
for a further 6-8 minutes 1 cup firmly packed
Melted butter, or until pastry is golden. dark-brown sugar
to grease Transfer pastry to a wire 300g pitted dates,
250g mascarpone rack for 10 minutes to cool. chopped
185g dark chocolate, 5 Meanwhile, combine 1 cup boiling water
chopped mascarpone, dark 1 tsp bicarbonate
½ cup icing sugar chocolate and icing sugar of soda
All-stars 250ml thickened cream in a medium saucepan over 3 eggs
4 punnets raspberries a medium-low heat and ½ cup self-raising flour
¹⁄³ cup raspberry jam, cook, stirring, until mixture 2 cups plain flour
melted, cooled slightly is smooth. Remove from 2 tsp mixed spice
Extra dark chocolate, heat and set aside for 2 tsp ground ginger
grated, to serve 10 minutes to cool to 200g unsalted butter,
room temperature. chopped
PASTRY 6 Put cream in a chilled Cooking oil spray,
1½ cups plain flour medium mixing bowl and, to grease
½ tsp salt using an electric mixer, Blanched almonds,
90g butter, cut into beat on medium until soft to decorate
small cubes peaks form. Stir ½ of the Pecan halves,
Iced water cream into chocolate mix. to decorate
Extra flour, to dust Fold in remaining cream 2 Tbsp rum, to brush
until just combined. Spoon Double cream, to serve
WHITE CHOC TOPPING chocolate mix into pastry
60g white chocolate, case, spreading evenly. 1 Put mixed fruit in
coarsely chopped Cover and chill for 1 hour. a large plastic container.
250ml thickened cream 7 To make white choc Add port, golden syrup and
topping, put chocolate and brown sugar. Stir to coat
1 Preheat oven to 180°C. 50ml of cream in a small well, then set aside at room
Grease a 20cm pie dish heavy-based saucepan over temperature for 2 days.
with melted butter. To make a medium heat and cook, 2 Put dates, water and
pastry, put flour and salt stirring, until chocolate bicarb in a small bowl.

30
 redaffair

Set aside for 20 minutes a heatproof bowl set over a in remaining flour. Halve for 30 minutes before
to soften. Stir into fruit pan of simmering water (don’t dough, wrap in plastic wrap beating. Or microwave on
mixture with the eggs. let bowl touch the water). and refrigerate for 1-2 hours defrost, in 15-second bursts,
3 Put flours, spices and Cook, stirring, until melted. or until easy to handle. until it becomes spreadable.
butter in a small bowl. Rub Remove from heat and cool 2 Preheat oven to 190°C. ■ To ensure dough is easy to
together until coarse crumbs slightly. Stir in macadamias Line 2 large oven trays with work with, divide it in half,
form. Stir into fruit mixture. and dried apricots. baking paper. Roll out 1 flatten each half slightly and
4 Preheat oven to 130°C. 2 Drop a teaspoonful portion of dough on a lightly wrap in plastic wrap
Grease a 20cm square cake of mixture into each case. floured surface until 3-5mm separately. Refrigerate for
tin with cooking oil spray Sprinkle with extra nuts and thick. Using a 5cm star 2 hours to allow butter to

▲
and line with baking paper. apricots. Refrigerate for cookie cutter, cut out shapes, harden slightly. This will
Spoon batter into tin and 1 hour or until firm. Serve. re-rolling as needed. Arrange make rolling dough and
decorate with almonds dough stars about 2.5cm transferring cookies to the
and pecan halves. All-stars apart on prepared trays. trays much easier.
5 Bake for 2½ hours or Preparation time: 40 mins, 3 Bake for 7-10 minutes ■ To roll out each dough half,
until cooked when tested plus 1 hour chilling and or until edges are firm and start with rolling pin in
with a skewer. Brush with 15 mins cooling bases are lightly browned. middle of the mound of
rum, then cover with foil and Cooking time: 10 mins Transfer stars to wire racks dough and roll to each edge.
cool in tin overnight. Remove Makes about 36 for 15 minutes to cool. Ice Continue rolling from middle
from tin and serve with cream. cookies with Royal icing to edges, giving rolling pin a
150g butter, softened (see recipe, below right). quarter turn with each
Macadamia clusters ¾ cup caster sugar Allow icing to set. Serve. stroke. This helps to create
Preparation time: 10 mins 1 tsp baking powder an even thickness across the
plus 1 hour chilling ¼ tsp salt Variations section of dough.
Cooking time: 5 mins 1 egg Chocolate lovers Prepare ■ It’s up to you whether
Makes 24 1 Tbsp milk as directed, except substitute you want your cookies thin
1 tsp vanilla extract ¹⁄³ cup good-quality cocoa (3mm) or thick (5mm).
375g milk chocolate melts 2 cups plain flour powder for ¹⁄³ cup of the flour. Thicker cookies will be softer
1 cup chopped dry- Extra flour, to dust while thinner cookies will
roasted macadamias Citrus zing Prepare as be crispier. (Keep a close
¾ cup chopped 1 Put butter in a large mixing directed, except beat in eye on thin cookies, as they
dried apricots bowl and, using an electric 2 tsp finely shredded bake quickly.) Position cutter
Extra chopped mixer, beat on medium-high lemon or orange zest with as closely as possible to
macadamias, to serve for 30 seconds. Add sugar, the egg and substitute lemon each cut-out on dough
Extra dried chopped baking powder and salt, and or orange juice for the milk. to maximise number of
apricots, to serve beat until combined, scraping cookies you get from first
side of bowl occasionally. Going nutty Prepare as rolling. You can re-roll the
1 Line holes of 2 x 12-hole Beat in egg, milk and vanilla. directed, except add ¹⁄³ cup dough once to make more
mini muffin trays with paper Add as much flour as you finely chopped toasted shapes, but be mindful that
cases. Put chocolate melts in can beat with the mixer. Stir pecans or walnuts to flour. the cookies will be less
tender as you continue to
Get ahead Layer plain work and handle the dough.
Tips All-stars
stars between sheets of
baking paper in an airtight ROYAL ICING
container. Store at room Makes about 3 cups
temperature for up to 3 days
or freeze for up to 3 months. Put 4 cups icing sugar
and 2 egg whites in a large
Cook’s tips mixing bowl and stir to
■ Flour requires a light combine. Add ½ cup
hand when measuring. First, warm water and 1 tsp
Lightly spoon flour Use back of a gently stir flour in the bag or vanilla extract and, using
into a measuring cup knife to level top canister with a fork to aerate. an electric mixer, beat on
Lightly spoon flour into low until combined. Beat
a measuring cup. Use back on high for 7-10 minutes
of a knife to level the top. or until mixture is very stiff.
Packing flour into a cup will Stir in extra warm water,
increase the amount of flour about 1 tsp at a time, until
in your recipe resulting in icing reaches glazing
tough, dry cookies. consistency. Tint icing in
Soften butter Chill dough to make ■ To soften butter, stand colours of your choice. You
before beating it easy to work with
butter at room temperature can store the Royal icing by
▲

31
 steps Icing tricks

Raspberry-choc fizz drink

STEP 1 STEP 2 STEP 3
covering the bowl with 120ml raspberry syrup ½ tsp baking powder
damp paper towel, then or raspberry liqueur ¼ tsp salt
with plastic wrap. Keep in 16 scoops (1 litre) 60ml milk
fridge for up to 48 hours. raspberry-flavoured or 1 tsp vanilla extract
vanilla ice-cream 2¼ cups plain flour
Cook’s tip When 1.25L raspberry- Extra flour, to dust
thinning icing, add the flavoured soft drink
least amount of water or creaming soda 1 Combine sugar and
possible to reach a thick, Grated dark chocolate, orange zest in a small
spoonable consistency. to serve (optional) bowl. Using the back of
8 chocolate-mint sticks, a spoon, press zest into
ICING TRICKS to serve sugar until sugar is fragrant
STEP 1 To apply icing so it and begins to turn orange.
dries smoothly, use a piping 1 For each serving, pour 2 Put butter and cream
bag or a zip-lock plastic 2 tsp of chocolate syrup cheese in a large mixing
bag; seal, then snip off a or liqueur into a tall glass. bowl and, using an electric
small corner (the size of Drizzle 2 tsp of raspberry mixer, beat on medium for
Snow dudes
the hole will determine the syrup or liqueur down the 30 seconds. Add sugar
amount of drizzle). Pipe inside of each glass. mixture, baking powder and
an outline around edge of 2 Add 2 scoops ice-cream salt. Beat until combined,
the cookie. Pipe thin icing to glasses. Drizzle with scraping side of bowl
inside outline and spread another teaspoon of occasionally. Beat in milk
to edges with the back raspberry syrup or liqueur and vanilla until combined.
of a spoon or thin and another teaspoon of Beat in as much flour as
metal spatula. chocolate syrup or liqueur. you can using the mixer,
STEP 2 To create a web 3 Evenly divide soft drink then stir in remaining flour.
design, pipe a second icing among glasses. Sprinkle Halve dough, cover and
Snow dudes colour in concentric circles with chocolate, if you like. refrigerate for 1 hour or
over base while still wet. Serve with chocolate-mint until easy to handle.
STEP 3 Use a toothpick sticks and a spoon to stir. 3 Preheat oven to 180°C.
to drag lines through two Line 2 oven trays with
colours from the centre Get ahead Prepare baking paper. Turn out
toward points of the star. recipe to the end of Step ½ the dough onto a lightly
Between star points, drag 2. Cover and freeze glasses floured surface and roll
toothpick from the outside for up to 4 hours before out until 5mm thick.
towards centre. Create adding the soft drink. Using 5cm cookie cutters
a variety of looks by (shape depending on
Peppermint-fudge pie
piping lines or dots of Snow dudes snowman type, instructions
different colours, then Preparation time: 30 mins, opposite), cut dough into
use a toothpick to drag plus 1 hour chilling and shapes, re-rolling dough
icing to make patterns. 30 mins cooling as needed. Arrange 3cm
Cooking time: 15 mins apart on prepared trays.
Raspberry-choc Makes about 36 Repeat with remaining
fizz drink dough and tray.
Preparation time: 10 mins ½ cup caster sugar 4 Bake, 1 tray at a time,
Cooking time: nil 2 tsp finely grated for 6-8 minutes or until
Makes 8 orange zest lightly golden. Transfer
150g butter, shapes to a wire rack
120ml chocolate- softened for 20 minutes to cool.
flavoured syrup or 90g cream cheese, Decorate as per
chocolate liqueur softened instructions. Serve.

32
 redaffair

1 Walking snowman Peppermint-fudge pie idea 1 Walking snowman

Use a gingerbread person Preparation time: 30 mins
cutter to cut out shapes (A). plus 40 mins cooling and
Bake and cool as directed. 8 hours freezing
Ice cookie (B) with Royal Cooking time: 25 mins
icing (see recipe, page 31), Serves 12
leaving boot areas un-iced.
Use ready-made black 1¾ cups caster sugar
icing for boots, buttons and 180ml evaporated milk
eyes (C). Add an orange
lolly for a nose. Pipe red
40g butter
60g dark chocolate,
A B
icing for the mittens (D). chopped
1 tsp vanilla extract
2 Build a snowman 1L strawberry ice-cream
Use 3 graduated sizes of 10 mini peppermint
round cookie cutters to cut candy canes, crushed
a top, middle and bottom 125ml boiling water
(A) for each snowman from 1 egg white
dough. Arrange 3 circles for
each snowman on prepared CHOCOLATE CRUMB BASE
C D
oven tray, overlapping Cooking oil spray,
slightly. Insert pretzel sticks
for arms (B). Bake and cool
to grease
1 cup very finely crushed
idea 2 Build a snowman

as directed. Lightly ice tops sweet plain biscuit

with Creamy frosting (see ¹⁄³ cup sugar
recipe, below). Sprinkle ¼ cup cocoa powder
with shredded coconut (C). 60g butter, melted
Use a dab of frosting to
attach licorice bits for STEP 1 To make chocolate
buttons and lollies for the crumb base, preheat oven
eyes, nose and mouth (D). to 190°C. Lightly grease
a 20cm springform tin with
A B
3 Good ol’ Frosty cooking oil spray. Put biscuit,
Use a snowman-shaped sugar and cocoa powder in
cookie cutter to cut out a medium bowl and mix to
shapes. Bake and cool as combine. Stir in butter. Spoon
directed. Spread face and into tin and press down
body (A) of cookies with firmly, using base of a glass.
Creamy frosting (see recipe, Bake for 7-8 minutes or until
below). Use ready-made
black icing to pipe a hat,
crust is firm. Cool in tin on
a wire rack for 10 minutes.
C D
eyes and mouth (B). Add STEP 2 Put 1 cup of the
an orange lolly for a nose
and round black lollies
caster sugar, evaporated
milk, butter and chocolate
idea 3 Good ol’ Frosty
for buttons (C). Pipe in a small saucepan over
red-tinted Creamy frosting a medium heat and cook,
for scarf and mittens (D), stirring, until bubbling.
and Creamy frosting on Reduce heat to medium-low
buttons for holes. and simmer, stirring
occasionally, for 4-5 minutes
CREAMY FROSTING or until mixture is thickened.
Put 250g softened cream
cheese and 2 tsp vanilla
Remove from heat and stir
in vanilla. Set aside for 30 A B
extract in a large mixing minutes to cool completely.
bowl. Using an electric mixer, STEP 3 Put ½ of the
beat on medium for 30 strawberry ice-cream in a
seconds. Slowly add 1 cup medium chilled bowl and stir
icing sugar, beating well to until softened. Fold ¹⁄³ of
combine. Add 2 Tbsp milk. the candy canes into the
Gradually beat in 1 extra cup ice-cream. Spread over
icing sugar and enough milk
to make it easy to spread.
cooled chocolate base.
Spoon cooled chocolate C D
▲

33
 Peppermint-fudge pie
sauce into a piping bag steps
fitted with a 1cm nozzle
(or spoon into a zip-lock
plastic bag, seal bag and
snip off a small corner).
STEP 4 Pipe ½ the sauce
over ice-cream. Freeze
Heartfelt hangers for 2 hours or until firm.
Repeat with remaining
ice-cream, another ¹⁄³
STEP 3 STEP 4
of the candy canes and
remaining chocolate sauce. Here’s how stopping 5cm from the
Return to freezer. STEP 1 Enlarge Heartfelt other side of the base.
STEP 5 Put remaining hangers templates (see Lift presser foot, fold
sugar and boiling water below) to 292% and, back the largest (bottom)
in a medium saucepan over following marked lines, cut heart. Lower presser foot
a medium heat and cook out 3 different size hearts and keep stitching. This
for 5 minutes or until for templates. For each will give a continuous
Heartfelt hangers
slightly thickened. Put complete heart, trace and stitch on front but leave
egg white in a medium cut 3 different-sized heart an opening on the wrong
mixing bowl and, using an shapes from 3 different side for filling.
electric mixer, beat until colours of felt. Trim STEP 4 Poke a little
soft peaks form. Slowly smallest and largest hearts fibrefill into opening at
add sugar syrup and beat with pinking shears. back of heart. Hand-stitch
on high until thick and STEP 2 Using the crewel the opening closed.
glossy. Spread meringue needle and all 6 strands STEP 5 Cut a 15cm
mixture over pie. Freeze of embroidery thread, stitch length of wire. Starting
for 6 hours or until firm. a message on the smallest with 1 end, wrap it a
Heartfelt hangers STEP 6 Preheat oven to heart (see the Stitch guide, couple of times around
220°C. Bake pie for 3-4 on page 146). Start the nose of the pliers.
minutes or until meringue and end all stitching on Thread a bead onto wire.
is light brown, or use a the wrong side to hide Repeat process to make
kitchen blowtorch. Sprinkle knots. Use an elongated a smaller wire spiral at
with remaining crushed cross-stitch and ‘boxy’ the other end, switching
candy canes and serve. circles to make hugs and directions so it forms
kisses. Letters can also an S-shape.
Heartfelt hangers be stitched with just a few STEP 6 Stitch small end
Gather your supplies connected stitches. Stitch of the hanger to the centre
Snowman in a jar Felt squares: fuchsia, red, three- to four-letter words, front of the heart. Hang.
light pink; vanishing fabric like ‘love’, ‘mum’, ‘hugs’
marker; small sharp etc. Embellish with a simple Snowman in a jar
scissors; pinking shears; Lazy daisy or 2 green Screw lids onto baked and
stranded embroidery petals to form a leaf cluster. cooled cheesecake jars
thread: red, light green, STEP 3 Stack hearts, (see recipe, opposite),
yellow; crewel needle; pink largest at bottom and or other small food jars.
sewing thread; fibrefill; smallest at top. Pin hearts For a two-jar snowman,
12-gauge aluminium wire; together, then, starting at cut toe off a small sock
wire cutters; round-nose base of the heart, machine- and tie cut end with a
pliers; 15mm-diameter stitch around inside edge length of string. Glue tiny
Playful tabletop
wooden beads of the smallest (top) heart, pompoms to end of string.

Heartfelt To enlarge, set

hangers photocopier
at 292%
templates
34
 redaffair

For head, slide sock hat Spoon chocolate mix on Playful tabletop of ‘diamond’ (Diagram 5).
over top jar. Glue on tiny top, until almost full. Put jars Gather your supplies Fold top down (Diagram 6),
pompoms for the eyes and in a large baking dish; leave Square white cloth table forming a flap (Diagram 7).
a cone made from orange a little space between napkins; red-and-white STEP 2 Place a sticker over
card for a nose. Stack to each. Pour enough boiling Christmas stickers; reindeer envelope napkin flap.
form a snowman. For the water into pan to come cookie cutters; red-and-white
body, decorate bottom halfway up side of jars. scrapbooking paper; craft Cookie cutter favour
jar with a scarf ribbon and 4 Bake for 15-20 minutes glue; old-fashioned milk STEP 1 Trace reindeer cookie
tiny pompoms for buttons. or until risen and set when bottles, or similar; red-and- cutter onto scrapbooking
gently shaken (cheesecakes white striped drinking straws paper. Cut out slightly smaller
BROWNIE will fall slightly as they cool). than the traced line.
CHEESECAKE Transfer jars to a wire rack Here’s how STEP 2 Press reindeer
Preparation time: 40 mins to cool for 30 minutes. Envelope-style napkin cut-out into cookie cutter.
plus 30 mins cooling and Cover and put in fridge for STEP 1 Place a napkin on a If needed, glue edges of
4 hours chilling 4 hours before serving. flat surface. Following Playful reindeer to hold it in place.
Cooking time: 20 mins 5 Top with caramel sauce tabletop diagrams (see
Makes 12 and sprinkle with nuts. Serve below), fold bottom point up Milk bottle drinking glass
or give as a gift. (Diagram 1) to meet top point, STEP 1 Cut and wrap
Cooking oil spray, forming a triangle (Diagram 2). a strip of scrapbook paper
to grease Get ahead Make and Fold in left and right corners around the bottle, using
12 sweet plain biscuits store, covered, in fridge for (Diagram 3), so points meet in glue to hold ends, and
60g dark chocolate, up to 1 week or freeze for up centre. Fold left and right sides add a sticker in middle.
chopped to 1 month. If frozen, thaw to centre again (Diagram 4). STEP 2 Pop a striped
2 eggs, at room in fridge before serving. Fold up bottom edge to centre straw inside bottle.
temperature
500g cream cheese,
at room temperature
¾ cup caster sugar
2 Tbsp plain flour Playful tabletop
1 Tbsp coffee liqueur diagrams
or 1 tsp vanilla extract
60ml milk
Caramel-flavoured sauce,
to serve
Honey-roasted peanuts,
to serve

1 Preheat oven to 180°C.

Grease 12 x ½-cup-capacity
preserving jars with cooking
spray. Put 1 biscuit in base
of each. Put chocolate in a
heatproof bowl set over
a pan of simmering water.
Cook, stirring, until melted.
Set aside to cool slightly.
Using a fork, lightly beat
eggs in a bowl. Set aside.
2 Put cream cheese in
a large mixing bowl. Using
an electric mixer, beat
on medium-high for
30 seconds. Add sugar,
flour and liqueur. Beat
until combined, scraping
side of bowl occasionally.
Stir in egg and milk until
combined. Transfer 1½ cups
of mixture to a medium bowl.
Stir in melted chocolate.
3 Spoon remaining mixture
among jars until half full.

For project supplies, see Stockists page 35

36 36
 serenity
coolcoolyule

Sparkling
with blue
M
In the midst of a odern, vintage, coastal – no matter what your
style, a sophisticated palette of cool hues will
busy yule, find your sprinkle a sense of calm over your household.
‘peace on Earth’ in Think bluebirds fluttering among pine-scented branches,
well-loved books with messages to share, and soft shades of
a variety of shades blue spread throughout leafy wreaths and snow-laden candles
of blue and snowy that welcome guests in gentle flickers. Christmas needn’t
be a period of hurried celebrations; let it slip over you like a
white accents fresh ocean breeze and you’ll enjoy it with well-earned ease.

3737
 Novel idea
Spell out holiday
cheer on vintage books
with simple stamped
or stencilled letters and
pre-loved ornaments
– just gorgeous.
For full instructions, see page 48

38
 coolyule

Crafty tip
Go for a beach-
house look by filling
a cloche with blue
Saved by the bells and/or white starfis
Simple and impressive, you just fill h.
You can purchase
the dome lid of a glass cloche with them at craft stores
shiny metallic bells, cover with the pre-coloured, or
base or a plate and turn upright.
buy them plain
Sit it on a sideboard, mantel or
and colour-wash to
use as a festive table decoration.
match your decor.

Merry in mere
minutes!

Snow-drift candles
Create a snowy effect on candles by
using Epsom salts and a little glue.
Candles of varying heights and snowy
designs arranged on a platter make
for a cool Christmas display.
For full instructions, see page 48

True colours
Let the party begin with this tone-on-tone
blue wreath! Simply wrap a satin ribbon
around a foam ring and use a hot-glue
gun to cover the front with matt, shiny
and glittery baubles in all sizes. Finish
with an oversized bow and your door
or hallway decoration is ready to go.
For project supplies, see Stockists page 39
coolyule

Pretty panna cottas

Sitting in a more-ish mocha
sauce, you can make this
delish dessert in advance.
For recipe, see page 48

Gingerbread boys
Blissfully kilojoule-free, scatter
these guys around the house
to ramp up the sweetness.
They make cheerful little
tags for your gifts, too.
For full instructions, see page 49

Leaf on a wreath
Greet guests with your own rustic wreath.
Layers of folded paper leaves result in a
beautiful 3D effect – just make sure you
hang your creation out of the elements!
For full instructions, see page 48

40
Village secrets
Make the art of giving that little bit
more special. Each of these adorable
cardboard houses, decorated with
stitched designs, opens up via
the roof to reveal a treat or gift on
each of the 12 days of Christmas.
For full instructions, see page 50

For project supplies, see Stockists page 41

coolyule

Lacy 10-point star

Ten points for making this one!
Cardstock is cleverly cut and taped
together in this fancy tree topper.
Add stick-on jewels to let it shine.
For full instructions, see page 50

Star-crossed jewel
Swivel two embossed five-point stars,
arranged back-to-back, to create this
three-dimensional beauty. Then bring
on the bling with glittery jewels.
For full instructions, see page 51

Ring a ring o’roses

Get wrapping and spinning to make this
pretty festive wreath. Cut red and green
felt circles into spirals, then spin them
into pretty cabbage roses and hot-glue
them to a yarn-wrapped wreath. Bright
berries provide the ‘merry’.
For full instructions, see page 51

42
 s
Crafty tpihpigh
su
Bluebird s
th e felt piece
■ Pin
e fo re
in place b help
to
you sew
our
to keep y
tact.
design in
e xtra birds
■ Make
gif t tags.
to use as them by
s e
Personali g initials
id e ri n
embro e circle.
th e b lu
onto

Bluebirds up high
Symbols of happiness, bluebirds
will bring your tree to life. You
can make your felt friends perch,
fly or nest within the branches.
For full instructions, see page 52

For project supplies, see Stockists page 43

 Serene yule
Combine soft felt leaves
in cool, calming tones to
create this lovely wreath.
Add teeny bells to help
jingle your cares away.
For full instructions,
see page 54

Christmas waves a magic wand over this world,

and behold, everything is softer
and more beautiful – US author Norman Vincent Peale

44
 serenity
coolcoolyule

Season’s greetings
In this age of online greetings,
beautiful handmade cards and gift
tags are often treasured as much as
a gift itself. Create this jolly Santa
design using a simple stencil.
For full instructions, see page 54

For project supplies, see Stockists page 45

45
coolyule

Sweet is the season this time of year. Please

share these treats with those you hold dear.
Cake pops will make your loved ones draw near!

Bountiful bouquet
Move over flowers and make
way for this fab bouquet of
cake pops. It’s a gorgeous
edible gift or eye-catching
table centrepiece.
For recipe, see page 54

46
 Down-tree skiers
Craft this nifty trio of skiers
from small pine cones and
wooden beads – they’re experts
at navigating the slopes, or
boughs, of your Christmas tree!
For full instructions, see page 55
Crafty t ips
Down-tree
skiers
■ These gals ar
e
cute glued on
a gift.
Cookie -cutt
er
light catche
rs
■ To hang
your
light catchers
, use
a skewer to
make a
hole near th
e top of
each shape
before
the candy se
ts.

Cookie-cutter
light catchers
Turn Christmas cookie cutters
into delightful stained-candy
windows to brighten up your
windowsills – so pretty.
For full instructions, see page 55

For project supplies, see Stockists page 47

 Novel idea Here’s how Repeat layering of leaves
Gather your supplies STEP 1 Using a to fill spaces between.
Disused vintage books with photocopier, copy Leaf STEP 6 Glue bow to base
white or cream page edges; on a wreath templates of wreath. Glue blue
large alphabet stamps; (opposite). Cut out for ‘berries’ to leaves ad hoc.
black stamp pad; burlap templates. Using awl and
ribbon; natural twine; small mouse mat, poke stitch Pretty panna cottas
Novel idea vintage-style ornaments holes in ribbon template. Preparation time: 10 mins
STEP 2 Trace Leaf plus 6 hours (or overnight)
Note You can also use a Shape template onto kraft chilling and 15 mins
letter stencil and paintbrush cardstock 70 times, then cooling
with your choice of paint. cut out and crease each Cooking time: 10 mins
leaf from tip to tip. Cut 4cm Makes 6
Here’s how along each crease at 1 end,
STEP 1 Choose word. then overlap cut sections 1 cup whole blanched
Using stamps and stamp of leaf slightly and glue for almonds, toasted
pad, stamp 1 letter on each a fuller leaf shape. Punch (for recipe, see Toasted
Snow-drift candles book’s page edges. Let dry. 17 circles from blue nuts, opposite)
STEP 2 Stack books so cardstock. Using a pencil, 3 tsp gelatine powder
they spell word. Wrap burlap mark a ring of 6 evenly 2 Tbsp water
around books, then wrap spaced dots. Position circle ²⁄³ cup caster sugar
twine around burlap. Tie to on mouse mat and poke 500ml pure cream
secure. Thread ornaments stitch holes into card. Using 125ml milk
on another piece of twine. cream thread and picture Pinch salt
Tie around twine and burlap (see page 40) as a guide, Sliced almonds, to serve
with a bow at front to finish. stitch design, securing
thread ends at back. MOCHA SAUCE
Snow-drift candles STEP 3 Cut six 2.5cm- 120g dark chocolate,
Leaf on a wreath
Gather your supplies wide strips from kraft chopped
Purchased candles in cardstock. Lay ribbon 150ml pure cream
desired colour; Epsom template over strip and ¼ cup caster sugar
salts; oven tray or transfer stitch marks using 1 tsp instant espresso
dish; tacky craft glue; a pencil. Position strip on coffee powder
2 paintbrushes mouse mat. Poke holes into
card. Using cream thread 1 Put whole almonds
Here’s how and picture as a guide, in the bowl of a food
STEP 1 Be sure candles stitch design, securing processor and process
are clean and dry. Pour ends at back. Bend 4 strips until finely ground into
Pretty panna cottas Epsom salts into the tray/ and glue ends together to a smooth paste. Set aside
dish until 5mm thick. make 4 bow loops. Glue until needed.
STEP 2 Plan your designs together and cover join 2 Put gelatine in a small
(see picture, page 39 for with a shorter loop. Glue bowl with the water. Using
inspiration). Transfer design 2 tails under bow. a fork, whisk briskly until
to each candle using tacky STEP 4 Using a pair of smooth. Put sugar and
craft glue to paint the areas compasses, draw a 34cm- cream in a medium
you wish to cover in ‘snow’. diameter circle on foam saucepan over a medium
Roll candle in Epsom salts. core. Draw a 21cm- heat and cook, stirring, for
Use a dry paintbrush to diameter circle in centre of 3-4 minutes. Stir in gelatine
Gingerbread boys remove excess salt. Let dry. first circle. Cut out centre to mixture. Remove from
create a ring. Trace ring to heat. Stir in milk, salt and
Leaf on a wreath make a matching ring from almond paste. Pour mixture
Gather your supplies kraft cardstock. Glue kraft into 6 x ½-cup capacity
Cardstock in kraft and light ring to foam ring. dariole moulds. Cover and
blue; embroidery thread in STEP 5 Beginning at top, refrigerate for 6 hours
cream; awl or paper piercer; glue leaves to one side of or overnight.
mouse mat or punch pad; ring along the inside edge, 3 To make mocha sauce,
1-inch (2.5cm) circle punch; overlapping leaf edges put chocolate in a small
craft glue; foam core board; as you work your way heavy-based saucepan
pair of compasses; craft down to bottom of the over a low heat and cook,
knife and cutting mat ring. Repeat on other side. stirring, for 2-3 minutes
(optional); hot-glue gun Repeat to glue leaves or until melted. Increase
and glue sticks (optional) to outside edge of ring. heat to medium-low. Add

48
 coolyule

cream, sugar and coffee

powder, then cook, stirring,
for 3 minutes or until mixture
just comes to the boil
around the edges. Remove
from heat. Set aside
for 15 minutes to cool
slightly before using.
4 Spoon mocha sauce onto
6 dessert plates. Carefully
run a small, clean knife
around edge of each dariole
mould to loosen panna
cottas. Turn out desserts
and place on top of mocha
sauce on each plate. Serve Season’s greetings
sprinkled with sliced almonds.
Serene yule template
templates
Cook’s tip Store mocha
sauce in an airtight container.
Refrigerate for up to 3 days.
Leaf on a wreath templates
Toasted nuts
Section of
Preheat oven to 180°C. Line
wreath ribbon
an oven tray with baking
paper. Spread 1 cup whole
blanched almonds in a Leaf Shape
single layer on prepared tray. for wreath
Bake, stirring, for 8-10
minutes or until golden.

Gingerbread boys
Gather your supplies
Cardstock in kraft, blue and
cream; embroidery thread in
cream; awl or paper piercer;
mouse mat or punch pad;
small hole punch; ¼-inch
(6mm) hole punch; glue;
craft knife

Here’s how
STEP 1 Using a photocopier,
enlarge the Gingerbread
boys template (see right)
to 125%. Cut out to make
a template. Using an awl
and mouse mat, pierce
stitch guides. Lay over kraft
cardstock. Trace and transfer
stitch markings using
a pencil. Transfer to mouse Gingerbread
mat and pierce holes through boys
card. Using embroidery template
thread and picture as a To enlarge, set photocopier
guide (see page 40), at 125%
stitch on design, securing
ends at back.
STEP 2 Punch 2 small
holes for eyes and cut out
a mouth. Stick a circle of
cream card at back to show
▲
▲

For project supplies, see Stockists page 49

 face. Punch 3 small circles stitch the design, securing then fold in half. Cut out
from blue card and glue ends at back. a triangle along fold (see
down the front for buttons. STEP 4 Score and fold diagram B, below). From
house. Glue tabs in cardstock/paper 1 or 3,
Village secrets place. Glue on door cut 10 strips, each 4 x
Gather your supplies and house number. 8cm. Score at 4cm, then
Mouse mat or punch pad; STEP 5 Repeat Steps 3-4 fold in half. Cut out a
Village secrets awl or paper piercer; to make 11 more houses triangle along fold (see
cardstock in kraft, blue and using picture as a guide diagram C below).
cream; 1-inch (2.5cm) hole to vary the designs. On 4 STEP 2 Each section
punch; brown ink pad; houses you can extend the of the star will be created
number stamps; embroidery wall height from 700mm from a 15cm, 10cm and
thread in cream; scoring to 850mm, if you like. 8cm strip. With patterned
blade; craft glue side of paper to the inside,
Lacy 10-point star fold each strip in half and
Here’s how Gather your supplies adhere together along top
STEP 1 Use a photocopier, Heavy glittery cardstock/ short edges with double-
Lacy 10-point star to enlarge Village secrets paper in 2-3 patterns sided tape. Repeat to
House template (see (single- or double-sided); complete the 10 sets of
opposite) to 277%, and scoring blade; double-sided 3 strips. Each strip section
Stitch templates to 200%. tape; circle punch; tacky will resemble a triangle
Cut out. Put Stitch templates craft glue; assorted jewels with 3 layers.
on a mouse mat. Use awl STEP 3 To make the
to pierce holes as shown. Note Our star has 10 10 points, adhere tops
STEP 2 From blue points, but yours may have of each section together,
cardstock, punch 2 circles; fewer or more, depending placing double-sided tape
cut each in half. Cut 8 on how you score and along flat sides of 15cm
small squares of cream adhere the pieces. strips. Adhere each point
Star-crossed jewel cardstock. Stamp all cut to the next until they are
pieces with numbers 1-12. Here’s how in a star formation.
STEP 3 To make 1 house, STEP 1 From cardstock/ STEP 4 Punch a circle
trace and cut a door from paper 1, cut 10 strips, from your choice of
blue cardstock. Trace each 4 x 15cm. Score patterned paper and
House pattern onto kraft at 7.5cm, then fold in half. adhere to centre of the
cardstock and cut out. Lay Cut out a triangle along star on each side. Stick
Stitch templates over house fold. When strip is unfolded, a large jewel to the centre
and transfer stitch markings hole is diamond-shaped of the circle using tacky
with a pencil. Position card (see Lacy 10-point star craft glue. Use glue to
Ring a ring o’ roses on mouse mat and pierce diagram A, below, as a stick jewels to tips of
holes. Using embroidery guide). From cardstock/ the star points as well
thread and picture as a paper 2, cut 10 strips, each as in a circle around
guide (see page 41) 4 x 10cm. Score at 5cm, the centre jewel.

Star-crossed To enlarge, set Lacy 10-point

jewel template photocopier star diagram
at 133%

C B A

50
 coolyule

Star-crossed jewel Village secrets

Gather your supplies template
Heavy white embossed and/or
glitter paper; scoring blade;
white tissue paper; tacky craft
glue; white cardstock for
punching; small circle punch;
stick-on jewels to embellish

Here’s how
STEP 1 Using a photocopier,
enlarge Star-crossed jewel
template (see below,
opposite) to 133% and cut
out. Trace 2 stars onto wrong
side of the white paper and
cut out. Use a pencil and ruler
to draw score lines on wrong
side of each star, as shown
on diagram, connecting each
point to the opposite side.
Score over each line, scoring
longer lines (on the points) House
on the wrong side of paper To enlarge, set
to create a ‘mountain’. Score photocopier
at 277%
shorter lines (between points)
on right side of the paper to
create a ‘valley’.
STEP 2 Carefully pinch
each point to create a
three-dimensional star.
Crumple a piece of tissue
paper and glue to back of
1 star to act as a spacer/
cushion between the 2 stars.
Glue back of second star to
the tissue paper, twisting it
so points of the second star
are visible halfway between
points of the first star. Stitch templates
STEP 3 Punch a small circle
from white cardstock to fit
over front centre point of each
star. Adhere a large jewel to
each circle using craft glue,
then adhere circles to centre
points. Adhere jewels along
centre back of star points To enlarge, set
using small amounts of glue. photocopier
at 200%
Ring a ring o’ roses
Gather your supplies
25cm-dia foam or straw
wreath; 1-2 balls white yarn;
hot-glue gun and glue sticks;
felt: two 13cm squares red,
one 13cm square light
olive and one 8cm square
dark olive; vanishing fabric
marker; six 8mm-dia faux
pearls; florist’s spray with
red and green berries
▲
▲

For project supplies, see Stockists page 51

 Here’s how (this will be the bottom of Body and Top Wings from
STEP 1 Wrap wreath in the rose). Glue outer end light blue or aqua felt,
white yarn, hot-gluing of spiral to rose. Make 4 Chest from pink (or beige),
ends to the back. red roses, adjusting sizes, and Inner Wings from
STEP 2 Trace Ring a if desired. Repeat process white or aqua.
ring o’ roses Large Rose, to make 2 light olive roses STEP 2 Cut the smaller
Small Rose and Rose Leaf using small light olive rose Inner Circle from blue felt;
Bluebirds up high templates (see below and circles. Glue a faux pearl to this is the base piece the
below, opposite) onto white centres of roses. Referring bird is stitched to. Using
paper. Cut out to use as to picture (see page 42), pinking shears, cut larger
templates. Trace and cut pin berry spray, leaves and Outer Circle from putty felt.
4 Large Roses from red felt, roses to wreath front. When (Set this piece aside until
2 Small Roses from light you are pleased with the bird is finished.)
olive felt, and 1 Rose Leaf arrangement, hot-glue STEP 3 Play with the
each from light olive and pieces in place. Hang. arrangement of the pieces:
dark olive felt. tucking wings behind and
STEP 3 Referring to Bluebirds up high over body makes a bird at
templates, draw a spiral Gather your supplies rest. By pulling wings out
on wrong side of each felt Tracing paper; small sharp at a diagonal angle, the bird
circle using vanishing scissors; pinking shears; appears to be taking off
fabric marker. felt squares: light blue, light or in flight. (Use diagrams
aqua, pink, white, beige, on previous page, for
Note Draw spiral lines blue, putty; matching inspiration.) Pin pieces
farther apart for a thinner, thread; crewel and sewing in place then whipstitch
taller rose; draw narrower needles; embroidery thread: pieces using a sewing
spiral lines for a fuller, beige, pale yellow, aqua, needle and matching
shorter rose. green, dark blue, off-white, thread. (For all embroidery
fine twisted silk cord stitches, see Stitch guide,
STEP 4 Cut spiral on 1 red page 146).
felt rose (centre of spiral Here’s how STEP 4 Thread crewel
becomes centre of rose). STEP 1 Trace Bluebirds needle with full 6 strands
Begin rolling felt spiral from up high templates (see of blue embroidery thread.
centre, keeping cut spiral opposite) onto tracing Knot end of the thread and
edges together and even paper. Cut out. Cut Bird draw the needle up through

Ring a ring o’ roses

templates

Large Rose
Cut 4

Centre

52
 coolyule

Inner Circle
Cut 1
Outer Circle
Cut 1

Holida
Roses Ry Crafts 2011
CMR 4 edo Wreath
MID 41382464
Chris N 46925
100005 eubauer 5-2
142 9-11

Bluebirds up
high templates
Top Wing Bird Body
Chest Cut 2 Cut 1
Cut 1

Holiday Crafts 2011

Roses Redo Wreath
CMR 4382464
MID 4146925 Inner Wing
Chris Neubauer 5-29-11 Cut 2
100005142

Ring a ring o’ roses

templates

Small Rose
Cut 2

Centre
Rose Leaf
Cut 2
(1 each colour)
▲

For project supplies, see Stockists page 53

 the underside of your work. (optional); large jingle bells paint, allowing 1 colour
Make a French knot eye, and ornament, for hanging to dry before using the
draw needle through to inside of wreath (optional) second. Remove stencil.
back of your work, then STEP 3 Add details with
tie and trim the end. Here’s how marker. For tags, pierce
STEP 5 Thread the crewel STEP 1 Choose the Serene a hole with hole punch and
needle with a full strand yule templates (see page attach a loop of twine.
Serene yule of yellow thread to make 49) leaf size that best fits
a beak. As with the eye, your chosen wreath. Trace Bountiful bouquet
bring the needle up through desired leaf onto tracing Preparation time: 1 hour
the underside, then make paper and cut out. Trace plus 30 mins chilling and
a V-shaped beak with and cut out about 300 30 mins setting
2 stitches that are 3mm leaves from desired blue- Cooking time: 10 mins
long. If you’re making and green-tone felts. Makes 48
a standing bird, make STEP 2 Using the hot-glue
2 straight stitches out the gun, attach 1 row of leaves 450g store-bought
bottom, capping each with around wreath by mixing the butter cake (no icing)
Season’s greetings a horizontal stitch for feet. colours of felt or alternating 750g chocolate melts
STEP 6 Thread crewel colours between light and (see Notes, below)
needle with a full strand of dark. Continue this process Assorted toppings, such
aqua thread. Start making until wreath is completely as melted milk chocolate
a series of decorative covered (see picture on melts, chocolate pearls,
stitches along the wings. page 44 as a guide). white chocolate melts,
Each stitch should span STEP 3 Paint small bells in finely chopped unsalted
from the lighter Inner wing shades of blue, green and peanuts, choc-coated
to the darker Top wing. teal. Let dry. Use hot glue honeycomb, desiccated
Make a V-shaped stitch to adhere bells to felt, coconut, to decorate
in centre of the tail. grouping them in clusters (also, see Cook’s tips,
Bountiful bouquet
STEP 7 Using a full strand of 3 differing colours. opposite)
of green thread, make STEP 4 If using, group
a couple of stitches that bells and the ornament Notes
slip under beak to make on a narrow ribbon and ■ You can use white, milk
a stem. Sew a petal or leaf hot-glue to top of wreath. or dark chocolate melts to
loop at end of the stem, STEP 5 If using, loop the create different coloured
using a lazy daisy stitch. burlap ribbon around top cake pops, or use a single
STEP 8 Use sewing needle of wreath, covering bell variety to create a bouquet
and small invisible stitches ribbon; hot-glue in position. all the same colour.
to join edge of blue base STEP 6 Tie a bow with ■ You’ll need 48 lollipop
Down-tree skiers piece to putty background. strip of felt. Glue felt bow sticks, a giftbox, tissue
STEP 9 Thread silk cord to top of wreath on burlap. paper, florist’s oasis, clear
into crewel needle and slip Let dry and hang. cellophane, ribbon and
needle between felt layers styrofoam or a drying rack
at top of ornament. Draw Season’s greetings (see How to make a cake
15cm of silk cord through Gather your supplies pop drying rack, below).
and tie in an overhand knot, Firm card or stencil film; ■ Lollipop sticks are
8cm above ornament. Trim scalpel or craft knife; paint available in different sizes/
ends to 2.5cm. Hang. brush or sponge; acrylic thicknesses. Made from
paint in white and red; rolled paper, they are sturdy
Cookie-cutter light catchers Serene yule blank greeting cards and/or enough to hold the weight
Gather your supplies gift tags; fine-tip black of a cake pop. We used
30cm polystyrene foam marker; hole punch and 20cm white sticks. You can
wreath (or desired size); coloured twine, for gift tags also use thick wooden
tracing paper; scissors; felt skewers, if you desire.
squares in various shades Here’s how
of blue, green and teal; hot- STEP 1 Trace Season’s 1 Line an oven tray with
glue gun and glue sticks; greetings template (see baking paper. Crumble cake
small jingle bells; paint or page 49) onto firm card into a large bowl. Put
spray-paint in blue, green or stencil film. Cut out ²⁄³ cup of the chocolate
and teal; 4 x 46cm strip of with a scalpel. melts in a heatproof bowl
felt in matching colour, for STEP 2 Place stencil on set over a saucepan of
bow; 60 x 5cm-wide burlap card or tag and brush or simmering water (do not
ribbon plus narrow piece sponge over red and white let bowl touch water). Stir
 coolyule

occasionally, until melted each stick touches base of pops – the chocolate can STEP 4 For a brown hat,
and smooth. Stir into cake bowl underneath and stands become sticky when it repeat Step 3, adding
crumbs until well combined. upright so chocolate does returns to room temperature. embroidery thread ties. For
Mould 2 firmly packed not touch pizza tray. ■ Keep cake pops for up to a matching cape, cut a fan
teaspoonfuls of mixture into 1 week in a cool dark place. shape from the wool, 12mm
a ball. Put on prepared tray. Cook’s tips wide at top raw edge,
Repeat with remaining mix ■ For best results, use Down-tree skiers 3cm wide at bottom finished
to make 48 balls in total. a store-bought cake (from Gather your supplies edge and 2cm long.
2 Put remaining chocolate the bakery aisle of the Scraps from felted 100% STEP 5 For pink hat, cut a 9
in a heatproof bowl set over supermarket). The texture wool jumper or fabric in a x 5cm wool rectangle and fold
a saucepan of simmering needs to be as dense as variety of colours; pine cones in half with right sides facing
water (do not let bowl touch possible, not light and fluffy. (about 3cm x 6cm); wire to form a 4.5 x 5cm shape.
water). Stir occasionally, until ■ Make your cake balls cutters; toothpicks, for ski Sew long edges. Turn right
melted and smooth. Dip uniformly sized to ensure poles; 2cm-dia wooden side out and fold up cuff. For
1 lollipop stick (see Notes, the finished pops look as balls, for heads; small paint- tassel, gather raw edge 12mm
opposite) into chocolate, professional as possible. brushes; acrylic paints in from top and clip fringe.
insert into a cake ball and ■ You’ll need lots of flesh tone, dark and medium STEP 6 To make shoes and
return to tray. Repeat with toppings to cover all those brown, red, silver, white, pink, skis, glue an oval just behind
remaining 47 sticks and balls, pops in your Bountiful aqua; 2cm-long wooden (or the centre of each popsicle
then chill for 30 minutes. bouquet, so buy a wide cardboard) ovals, for shoes; stick. Set skis side-by-side
3 Re-melt remaining range of the toppings popsicle sticks, trimmed to and glue pine cone on top of
chocolate in microwave on suggested, or any others you 6cm, for skis; embroidery shoes. Glue head to pine cone.
medium/50% in 10-second desire, then get creative! thread and needle; craft For arms, cut two 2.5cm
bursts until smooth. Transfer ■ When melting chocolate, glue; chenille sticks in red lengths of chenille stick and
to a tall, narrow glass. Dip avoid getting water in it, as and white, for arms glue into pinecone. Glue a ski
1 ball into chocolate, rocking it can cause the chocolate pole to each arm. Dress skiers.
back and forth to coat. to seize or become grainy. Here’s how
Tap stick gently on side ■ Put melted chocolate in STEP 1 To felt wool jumper Cookie-cutter
of glass to allow excess a tall, narrow container, such or fabric, put in a washing light catchers
chocolate to drip off. as a glass tumbler, before machine (a top-loader is best). Gather your supplies
4 Working quickly, before coating your pops. This Fill machine with hot water. Metal cookie cutters in
chocolate sets, roll pop in helps keep the chocolate Agitate fabric on longest various Christmas-themed
topping. Stick into styrofoam warm and melted for longer, cycle, then rinse in cold water. shapes; assorted bright,
or a drying rack (see Notes, and you will also waste Put fabric into a dryer (on translucent hard lollies; small,
opposite, and How to make less of the chocolate. regular heat) for 30 minutes. heavy, zip-lock plastic bags
a cake pop drying rack, ■ When dipping the pops STEP 2 Use wire cutters to
below). Repeat for remaining into chocolate to coat, do clip off narrow end of pine Here’s how
pops/toppings. Set aside not swirl them, as this could cone – this is where the head STEP 1 Preheat oven to
for 30 minutes or until cause cake to break. Instead, will nestle in. Snip stem end 160°C. Place cookie cutters
chocolate is set. rock them backwards and so it sits flat. Cut a toothpick onto a foil-lined oven tray. If
5 To display, wrap florist’s forwards until well coated. in half. For head, paint a desired, you can coat inside
oasis in foil and put inside a ■ If your chocolate sets too wooden ball with flesh-tone of cutters with non-stick
giftbox. Decorate box with quickly before decorating paint. Paint hair dark or cooking spray so lolly shape
tissue paper, ribbon and and your decorations are not medium brown. Use the end can be removed after baking.
cellophane. Working from sticking, simply re-dip the of the handle of a paintbrush STEP 2 Sort lollies by colour
centre outwards, push sticks ball or use a little extra to make dark brown dots for into separate zip-lock bags;
into oasis so no 2 identical melted chocolate as ‘glue’. eyes. Paint on mouths in red. seal. Cover with a tea towel
pops are side by side. Trim ■ Vegetable oil is great as Paint the toothpicks silver, and coarsely crush lollies
sticks to sit neatly in box, a base for colouring chocolate the wooden or cardboard using a mallet or rolling
if necessary. as it helps keep it smooth ovals white, and popsicle pin. Transfer crushed
and prevents it from seizing, sticks red, pink or aqua. Paint lollies to small bowls.
How to make a cake which can occur when too tips of pine cone in white. STEP 3 Carefully spoon
pop drying rack much colouring is added. STEP 3 For a green hat, cut crushed lollies into cookie
STEP 1 Use a pizza tray Alternatively, you can use a 6 x 3cm rectangle from cutters, forming a single
with holes, set over a bowl AmeriColor Flo-coat. You can jumper ribbing, making layer, about 6mm thick. If
so tray sits flat on top. also use Wilton Candy Melts 1 long edge a finished edge. desired, mix colours to make
Secure tray to bowl with (purchase them online) Fold shape in half, right sides designs inside cutters.
masking tape or sticky tape. instead of melted chocolate. facing, to make a 3cm square. STEP 4 Bake for 4 minutes
STEP 2 Once pops have They are popular for coating Sew edge opposite finished or until lollies begin to melt.
been coated in chocolate, cake pops as they’re tinted edge. Turn right side out. Cut Do not overbake. Cool before
insert lollipop sticks into in a variety of great colours. a 15 x 1cm matching wool removing from the foil and,
holes of pizza tray, ensuring ■ Don’t chill finished cake rectangle for the scarf. if desired, from cutters.

For project supplies, see Stockists page 55

56
 natureinspired

A natural
Christmas
Be inspired by
G
reenery takes centrestage at Christmas.
After all, what would your place be without
nature, bringing a tree at this time of year? Cuttings and
lush foliage and myriad shades of gorgeous green bring the outside
indoors via table decorations, festive homewares
warm wood tones and handpainted ornaments. Warm browns
and textures to make a welcome appearance, too, in wood
and metal accents, as well as in sumptuous
your festivities chocolatey treats. Cheers to nature lovers.

57
natureinspired

Tree trimmings
Your inherent creativity will be on
show in this pretty project. Handpaint
inexpensive pearly white baubles with
simple green trees then add a splash
of gold glitter to make them shine.
Perfect for kids to have a go at, too.
For full instructions, see page 74

Musical frame
A magical mix of bells in a
variety of colours and
sizes will turn a plain frame
into a treasure. Display
your favourite Christmas
carol and everyone is sure
to stay in tune.
For full instructions,
see page 74

58
 Twiggy with it
Let the neighbourhood
know you are ready
for the festive season
with a natural wreath
embellished with
ribbon, pine cones
and a couple of aged
bells adding texture,
and a jingle or two.
For full instructions,
see page 74

Joyful characters
Collect twigstucked in the tree
and cuttings frommake for
magical
a your Christmas
garden to makedisplay. A t tach
a new wreath,
thread andfaux
or buy watch thesetotiny
sprays give dancers twirl!
it longevity

For project supplies, see Stockists page 59

natureinspired

A cutter above
Dress plain-wrapped
pressies with cookie
cutters stuffed with shiny
rosettes. So pretty, they
make a great bonus gift
for bakers and makers
alike. And there are
loads of festive designs
you can choose.
For full instructions,
see page 75

60 For project supplies, see Stockists page

 Notable star
Add musical notes
to your tree with
quick-to-craft
3D paper star
ornaments.
For full instructions,
see page 75

By the seaside
Starfish are the inspiration for
this easy white glittery wreath.
Just perfect for a beach-inspired
home or casual retreat.
For full instructions, see page 76

3D tree punch card

A few bits of pretty paper and
different shaped hole punches
are all you need to create this
festive card. The tree can even
be used as a hanging ornament!
For full instructions, see page 75
61
natureinspired

Ho ho
ho pillow
Christmas-themed
accessories are a
great way to make a
jolly splash about the
house. Let this felt
Santa cushion keep an
eye on the kids – or
your guests as they
walk by – to check
whether they’re being
naughty or nice!
For full instructions,
see page 76

Display your handmade yuletide

treasures for all to see. Don’t be surprised
if you’re asked to make one or two more!

62
 Bloomin’ lovely
Everyone will know you have an open door
policy with this colourful wreath. Just wrap
a foam circle in green yarn and top with red
poinsettias made from felt. Then add a collection
of tiny bells that sound a truly welcoming jingle.
For full instructions, see page 77

Wavy dancer
Cross-stitch a strip of clear plastic canvas and fold into ripples,
finishing off with a glittery glass bead. Hang and watch it dance.
For full instructions, see page 78

For project supplies, see Stockists page 63

natureinspired

Natural-born entertainer
Impress your guests with a truly beautiful
table setting using a refreshing burst of
green. Gather gorgeous blooms from your
garden or order well in advance from your
florist so you get what you want. Add
crisp linen along with colour-coordinated
accessories and let nature take its course!

64
 Pretty edible gifts or family treats?
Hmmm, better make a couple of batches!

Cook’s t ips
Merry sandw
iches
■ You can swap
the
pink and green
food
colouring used
for
the butter icing
with
any festive colo
Merry sandwiches you desire.
urs
You’ll be everyone’s favourite ■ Piping th
e icing
if you bring a batch of these onto the biscui
biscuits with you wherever you ts
gives an attract
go. If you can resist temptation, ive
no-mess edge
wrap them up and give as a .
gift to spoil special friends.
For recipe, see page 79

65
 Santa tweet
Send a simple message of
peace, joy and happiness
this season with these cute
cards. All it takes is a little
time and a lot of love.
For full instructions, see page 79
A winning combination
Get out your old Scrabble tiles and let
the games begin. Spell out a festive
saying for a fabulously fun decoration.

TRY THIS
For nature-inspired
wrapping,
photocopy interesti
ng leaves and
plant cuttings onto
A3 paper.
Wrap your presents
, tie
with twine, then de
corate
with pine cones or
a handmade card.

Woolly jingles
A wreath so naturally gorgeous
you’ll want to make it quick!
The antiqued bells and
easy-make pompoms add
a whole lot of character.
For full instructions, see page 80

66 For project supplies, see Stockists page

 natureinspired

Set the scene

For a more relaxed
look and feel, add your
own personal touch to
festivities with simple
seasonal accessories.
Paint empty cans white,
fill with fresh flowers or
cutlery, then choose
colourful glasses and
linen. It’s enough to
brighten your table,
and everyone’s day.

67
natureinspired

Choc-nut stars
The star of the show will be
clear when you make these
chocolate and peanut butter
treats. Just bake a batch,
drizzle with choc and peanut
butter sauces, and serve.
Tiramisu For recipe, see page 81
brownie trifles
Not a creature will stir at your
dinner table when you serve
up this divine brownie and
coffee-cream creation.
For recipe, see page 80

Cook’s tat irsp

s
Choc-nut
s h ort on
If you’re
ood news
time, the g ke
ma
is you can
rt bread
these sho
in a dvance
cookies
them!
and freeze
between
Pop them
f waxed
sheets o
a n d freeze for
paper
e months.
up to thre

68
‘Maybe Christmas, he thought, doesn’t come
from a store. Maybe Christmas…
perhaps… means a little bit more!’
How the Grinch Stole Christmas by Dr Seuss

Chocolate, port
and prune torte
This is the grand finale of your
festive feast. Topped with
chocolate leaves and shards
made in your very own kitchen!
No experience necessary!
For recipe, see page 81

69
natureinspired

Peanut butter
brownies
Just like pudding and
custard, chocolate
and peanut butter are
a match made in foodie
heaven. Here, the
combo is mixed with
mini chocolate-covered
peanut butter cups.
Applause please!
For recipe, see page 81

Peanut butter
truffles
These bite-size truffles
offer up big mouthfuls of
choc-nutty pleasure. The
recipe makes 50 and it’s
reported they’ll last for
two weeks... although this
has yet to be proven!
For recipe, see page 82

70
 Cook’s
Dark c
t ips
hoc
candy
bark
■ To
crea
laden b te a snow-
ar
white c k, just use
hocola
recipe te. See
on pag
■ Th
is re e 82.
contain cipe does
n
can alw uts, but you
ays lea
them o ve
ut
even m and add
ore can
to the dy
mix.

Dark choc candy bark

It will begin to look a lot like
Christmas at your place when
you bring out these treats. Save
some for Santa, who will enjoy
snacking on this melt-in-your-
mouth mix of peanuts and
chocolate before he heads
back to his sleigh.
For recipe, see page 82

‘BARK! the Herald angels sing.

Glory to the treats for munching.’

71
natureinspired

Just one mouthful of a hot

Chrissie pudding and
everyone will be more than merry!

Light pud with custard

If you find Christmas puddings are
a little on the heavy side, you’ll
s
Cook’s t ip
adore this lighter version that’s
fruity and boozy. Dish it up and
d
Light pu listen for the appreciative sighs.
tard
with cus For recipe, see page 82
u p pudding
■ Pick nt
departme
basins at enware
ch
stores, kit elected
s a n d s
shop
p e rm a rk ets.
su sin
■ Greas
e your ba
nsu re
twice to e urface
o n -s ti c ks
an d
e your pu
and to giv lo o k .
lossy
a lovely g

72
 Rum and raisin
mini puddings
Not good at sharing? Serve
up these individual mini
puddings with cream and
rum syrup to keep the
laughter and chatter flowing.
For recipe, see page 84

TRY THISs,
berrie
Cuttings of
ne tre es or ivy look
pi
on yo ur dining
gorgeous
rs ed with
table, interspe
an d or na ments.
candles place
s at
Position sprig
se tti ng s, to o.

Vanilla
brandy sauce
Rich and creamy, you’ll be
tempted to drink this sauce
on its own, but it’s divine
poured over a warm pudding.
For recipe, see page 84

73
 Tree bells on frame. If desired,
trimmings paint some of the bells and
diagrams sprinkle with glitter. Let dry.
STEP 2 Using hot-glue
gun and glue sticks, adhere
bells at corners of frame,
mixing various sizes of
Tree trimmings bells, as desired. Let dry.
STEP 3 Cut out sheet
music to fit inside frame.
Reassemble frame.

Tip You can photocopy

your own sheet music or
look for free downloads
on the internet and print.

Musical frame Twiggy with it

Gather your supplies
35cm-dia twiggy wreath;
faux pine sprays with
attached pine cones;
faux fir sprays; hot-glue
gun and glue sticks;
florist’s wire; 1.1m x
38mm-wide wire-edged
Tree trimmings Musical frame burlap ribbon; 0.5m
Gather your supplies Gather your supplies metallic ribbon;
Twiggy with it
Purchased white matt-finish Purchased picture frame; 2 rust-coloured jingle
glass Christmas bauble; jingle bells in a variety of bells in varying sizes
old towel; glass paints in sizes, shapes and colours;
desired shades of green; craft paint in gold and Here’s how
paintbrush; glue pen white (optional); glitter STEP 1 Insert pine sprays
with fine tip; fine glitter (optional); hot-glue gun into wreath in a clockwise
in desired colours of and glue sticks; vintage direction, allowing the
green, gold, copper, Christmas sheet music wispy/twiggy ends to show.
silver; 15mm-wide green When satisfied with the
satin ribbon for bow; Here’s how look, hot-glue or wire
A cutter above narrow ribbon for hanging STEP 1 Remove glass from sprays to wreath. Fill
frame. Plan arrangement of in with fir sprays, working
Here’s how
STEP 1 Be sure bauble
is clean and dry. Scrunch
towel and place bauble
steps Twiggy with it

on top to keep it from

rolling. You will be painting
1 side at a time.
STEP 2 Referring to Tree
Notable star trimmings diagrams (see
above) as inspiration, paint
3 tree shapes as desired on
visible side of bauble. Let
dry. Turn over and repeat. STEP 1 STEP 2
STEP 3 Use fine tip on
glue pen to add highlights
to trees and dust with
glitter. Let dry.
STEP 4 Thread wider
ribbon through loop at top
of bauble and tie a bow.
3D tree punch card Thread through narrow
ribbon; secure for hanging. STEP 3 STEP 4
74
 natureinspired

clockwise. When satisfied

with the look, hot-glue or Notable star template
wire sprays to wreath. To enlarge, set
STEP 2 To make the bow, photocopier
cut a 75cm length of burlap at 152%
ribbon. Leaving a 10cm tail,
make a 10cm loop, holding
ribbon between your thumb
and index finger. Continue
holding ribbon, and make
a second loop the same size
in the opposite direction.
Make another loop in the
same size in the same
direction as the original
loop. Wrap wire around bow
centre, leaving wire ends
untrimmed. For remaining
bow tails, wire remaining
piece of ribbon to centre.
Wire or hot-glue bow at
top of wreath, placing
it slightly off centre.
STEP 3 Centre a bow
3D tree punch
card template
made from metallic ribbon
on top of burlap bow. Make To enlarge, set
loops 7.5cm long and photocopier
at 125%
the tail 15cm long. Wire
bow to burlap bow.
STEP 4 Thread bells onto
a piece of florist’s wire.
Position on top of bows They should stay in place in any direction on paper. Here’s how
and wire in place. Trim if they are stuffed in rather Mark hole for hanging. STEP 1 From scrapbook
wire and ribbon ends. tightly. Layer bows upon Cut out star shape(s). paper cut one 10.5 x 14.5cm
bows for a fuller effect. STEP 3 Using a ruler rectangle in silver, and one
A cutter above Place gold bow in star and diagram above as 8.5 x 12.5cm rectangle
Gather your supplies cookie cutter. a guide, draw faint lines in patterned paper. Centre
Gift box; white wrapping STEP 3 Tie gold decorative on back of each star silver rectangle on front
paper; craft glue; large ribbon to the top of gift, with a pencil. Fold each star of card and glue in place.
tree cookie cutter; small star if desired. along lines: solid lines in STEP 2 Photocopy the
cookie cutter; various sizes diagram indicate mountain 3D tree punch card template
of green ready-made bows; Notable star folds (fold towards you); (see above) at 125%. Trace
1 gold ready-made bow to fit Gather your supplies broken lines valley folds onto tracing paper and cut
inside small star; decorative Tracing paper; sheet music (fold away from you). out. Draw around the tree
ribbon (optional) or music-themed paper; ruler; STEP 4 Use a needle to shape onto green scrapbook
needle; gold thread and small punch hole as marked on paper and cut out.
Here’s how gold bead (for each star) star. Thread a bead onto gold STEP 3 Use paper punches
STEP 1 Wrap gift in white thread, slip 1 end through to cut decorative shapes into
wrapping paper. Apply craft Here’s how hole and knot ends. Hang. tree. Glue silver snowflake
glue around 1 edge of tree STEP 1 Using a photocopier, sequin at top.
cutter and glue it to centre of enlarge the Notable star 3D tree punch card STEP 4 Position patterned
package. Glue around 1 edge template (see above) to Gather your supplies rectangle at centre top of
of star cutter and place at 152%. Use 1 large template Silver, patterned and green silver rectangle, then position
top of tree on package. as a guide, choosing the scrapbook paper; ruler; tree in centre of card. Using
STEP 2 Put various sizes solid outline for 1 of 3 glue stick; 12 x 16cm blank a small circle hole punch,
of green bows into sizes, or make 3 copies single-fold card (such as make 2 holes through sequin
Christmas tree cookie to create small, medium gold glitter card) with and all layers underneath.
cutter in a manner that is and large stars. Cut out. envelope; tracing paper; Cut a 15cm length of fine
pleasing to the eye. You STEP 2 Trace chosen assorted paper punches, silver cord. Working from
may need to remove backing star(s) onto sheet music such as stars and circles; inside of card front, thread
of some bows to make or scrapbook paper, fine silver cord; large cord ends through card,
them stick to the package. positioning each star silver snowflake sequin layers of paper, tree and
▲

For project supplies, see Stockists page 75

 sequin. Tie cord ends Note All stitching is done stitch with blue cotton
together in a tiny bow with a single strand of DMC around entire outside
and trim excess. If desired, Perle No. 8 thread unless edge of Hat Cuff.
the tree can now be used otherwise indicated. Refer STEP 7 Place moustache
as an ornament by simply to Stitch guide, page 146, pieces over Beard and
untying it; place an extra for all embroidery stitches. Face, and use vanishing
length of cord in the fabric marker to sketch
By the seaside envelope for hanging. Here’s how placement of cheek
If you don’t wish to STEP 1 Using a stitching. Remove
have the tree used as photocopier, enlarge Ho ho moustache pieces and
a decoration, simply ho pillow templates (see outline cheeks with tan
mount the tree and opposite) to 250%. Position running stitches. Lightly
patterned paper onto front freezer paper, shiny-side stuff each cheek with
of card using glue stick. down, over templates and fibrefill and whipstitch
trace number of times Face closed. Add a little
By the seaside directed on diagram. Cut powder blush in centre
Gather your supplies out pieces. Using an iron, of each cheek circle.
Ho ho ho pillow 23cm-dia polystyrene press a freezer-paper STEP 8 Replace moustache
foam wreath; natural shape, shiny-side down, pieces over Beard and
starfish; white spray onto front of respective Face. Tuck Mouth between
paint; Selleys Waterbased fabric. Allow to cool. Cut pieces and baste all in
Kwik Grip (suitable for fabric to freezer-paper place. Outline Beard pieces
polystyrene); paintbrush; shape. Peel off freezer with tan running stitch. Use
PVA glue; white glitter paper. For cushion front vanishing fabric marker
and back, cut bright olive to sketch moustache
Here’s how rectangle in half to make two swirls and outline with
STEP 1 Spray wreath 33cm squares. For bell tan running stitch.
and starfish with white holes, use hole punch to cut STEP 9 Place Eyes and
Bloomin’ lovely
spray paint. Allow to dry. small circles from black felt. Eyebrows on Face and
STEP 2 Lay wreath on STEP 2 Using placement temporarily attach with glue
a flat surface and glue diagram (below, opposite) stick. Whipstitch Eyes in
starfish around circle, as a guide, arrange Face, place with black cotton. Use
slightly overlapping starfish Beard, red Hat and blue Hat white sewing thread doubled
arms. Allow to dry. Cuff on cushion front, over- in the needle to add a
STEP 3 Brush starfish lapping, as shown. Remove French knot highlight to
with a mixture of ½ PVA Hat Cuff and set aside. each Eye. Attach Eyebrows
glue and ½ water. Dust Baste Beard, Face and Hat with randomly placed tan
with white glitter. Let dry, in place with sewing thread. straight stitches. Place
then use to decorate STEP 3 Whipstitch with Nose on Face and use tan
a mantel or door. peach cotton around Face, straight stitches to attach,
leaving two 2.5cm long lightly stuffing with fibrefill
Ho ho ho pillow openings along bottom as you stitch. Add powder
Gather your supplies edge for stuffing. blush to centre of Nose.
Freezer paper; felt or STEP 4 Whipstitch with STEP 10 Create a
thin woollen blanketing: white sewing thread across decorative design on
33 x 66cm in bright olive, top edge of Beard. Attach Hat using a combination
23 x 23cm in white, 8 x Beard with running stitches of red straight stitches
18cm in peach, 13 x 25cm in tan cotton along outer and French knots.
and 5 x 132cm in dark red, edge. Use a vanishing fabric STEP 11 Temporarily glue
5 x 5cm in gold, 5 x 5cm marker to sketch the beard yellow Jingle Bell Bottom
in yellow, 5 x 20cm in swirls and outline them pieces in place, then attach
blue and 2.5 x 5cm in with tan running stitches. with gold whipstitches
black; hole punch; white STEP 5 To attach Hat, around outside edges. Glue
sewing thread; DMC Perle whipstitch with red cotton gold Jingle Bell Top pieces
No. 8 thread in peach, tan, along bottom edge and in place, then attach with
red, blue, gold and black; blanket stitch along top gold running stitches
crewel needle; vanishing edge and hat point. around outside edges.
fabric marker; fibrefill; STEP 6 Baste blue Hat STEP 12 Attach 2 black
powder blush; glue stick; Cuff in place, overlapping circles to each Jingle Bell
red sequins; iridescent Face 3mm and tucking Hair Bottom piece with black
silver sequins; clear seed Fringe in centre. Stuff French knots. Add curved
beads; beading needle lightly with fibrefill. Blanket lines on bottom pieces with

76
 Hat Cuff
Cut 1

natureinspired Holiday Crafts 2008

CMR 3204878
Santa Pillow
Full-Size Patterns
HolidayC.Crafts 20085-25-08
Neubauer
CMR 3204878
100572673
Santa Pillow
Full-Size Patterns
C. Neubauer 5-25-08
100572673

black backstitches. Use Here’s how Hat

couch stitch to secure STEP 1 Begin wrapping

Cut 1

Hat

red bell strings with red green yarn around wreath, Cut 1

cotton. Finish with 2 lazy catching the end at back of

daisy stitches at point of ring. Continue wrapping until
hat and French knots at ring is covered, ensuring yarn
top of each bell. threads lie neatly and tightly
STEP 13 Attach 5 red side by side. Cut yarn at back
sequins along bottom edge of wreath and secure with Hair Fringe
Cut 1

of each Jingle Bell Top piece. a dab of craft glue.

Attach iridescent sequins STEP 2 Trace Bloomin’ Eyebrow Jingle Bell Top

and beads (see Crafty lovely templates (see over Cut 2

Mouth
Cut 2

tips, below) to Beard page) onto white paper and Eye

Cut 2
Cut 1
Jingle Bell Bottom
Cut 2

and Moustache. cut out for templates. Use to Nose

Cut 1
Face
Cut 1

STEP 14 Fold 5 x 132cm trace and cut 6 Large Petals,

strip of dark red felt in half 12 Medium Petals and
lengthways and pin around 15 Small Petals from dark
edges of cushion front, red felt. Trace and cut
snipping into felt at corners 1 Large Poinsettia Centre, 1 Hat Cuff
Cut 1

Hat Cuff
to ease turn. Slip one end of Medium Poinsettia Centre, Cut 1

strip inside other where they 1 Small Poinsettia Centre, Holiday Crafts 2008
CMR 3204878

meet. Baste strip in place. 2 Large Leaves and 3 Small Santa Pillow
Full-Size Patterns
C. Neubauer 5-25-08
100572674
STEP 15 With right sides Leaves from light green felt.
together, pin cushion front STEP 3 To make 1 large
to cushion back, sandwiching poinsettia petal ring, cut
edging. Use a 6mm seam a 45cm length of dark red
allowance to machine-sew embroidery thread. Thread
front to back, leaving a embroidery needle, knotting Beard

15cm opening on 1 side for 1 end. Pinch flat edge of Cut 1

stuffing. Turn right side out 1 Large Petal and stitch Left Mustache Right Mustache
Cut 1 Cut 1
and steam-press edges. Stuff pinch in place using running
pillow with fibrefill and hand- stitches (for all embroidery
sew opening closed. Fringe stitches, see Stitch guide,
edging by snipping three- page 146). Pinch and stitch Hair Fringe
Cut 1
Hair Fringe

quarters of the way towards a second Large Petal, using Cut 1

the seam at 6mm intervals. the same length of thread Eyebrow

Cut 2
Jingle Bell Top
Cut 2

and joining petals so they lie Eyebrow Jingle Bell Top

Crafty tips
Cut 2 Mouth Cut 2
Cut 1
Eye

next to each other. Continue Ho ho ho pillow

Cut 2 Mouth Jingle Bell Bottom
Cut 1 Cut 2
Eye
Cut 2 Face

templates
Nose Jingle Bell Bottom
You’ll need to buy felt in same manner, sewing
Cut 1
Cut 1
■ Nose
Face
Cut 1
Cut 2

Cut 1

by the metre for this cushion, together 6 Large Petals in a

as craft squares will not ring; pull thread tightly to pull To enlarge, set
photocopier
be large enough. petals together at centre of at 250%
■ To attach a sequin and ring. Knot and clip thread.
bead, thread a beading STEP 4 Repeat Step 3 to
needle with sewing thread. make a small poinsettia petal
Bring needle from wrong ring using 5 Small Petals;
side of fabric up through leave a long thread tail. Using
sequin, thread on a seed tail, stitch Large Poinsettia
bead and return to wrong Centre to centre of small ring,
side of fabric through sequin. from back to front through
the middle of the poinsettia
Bloomin’ lovely centre. Add a jingle bell
Gather your supplies to thread, then stitch back
30cm foam wreath; light through poinsettia centre,
green yarn (1-2 balls); craft pulling bell tightly against
glue; white paper; dark red centre; end with needle and
and light green felt; dark thread at back. Remove
red stranded embroidery needle; do not clip thread.
thread; large-eye embroidery STEP 5 Place small
needle; eight 6mm-dia silver poinsettia petal ring
jingle bells; wide festive with bells on top of the large Ho ho ho pillow
ribbon, to hang poinsettia petal ring. Join placement diagram
JOLLY HOLIDAY PILLOW
▲

Placement Diagram
For project supplies, see Stockists page 77
 Poinsettia Poinsettia Poi
Centre Centre Ce
Cut 1 Cut 1 C
Large Medium
Poinsettia Poinsettia
Centre Centre
Cut 1 Cut 1

Large Large LeafMedium Small Small Leaf

Poinsettia Poinsettia Small Petal Poinsettia
Cut 2 Cut 3
Centre Centre Cut 15 Centre Large
Cut 1 Cut 1 Cut 1 Poinsettia
Centre
Cut 1
Wavy dancer
Large Leaf
Cut 2

Large Leaf
Cut 2

Large
Merry Leaf
sandwiches Medium Small Leaf
LargeCut 2 Small
Cut 3
Poinsettia Poinsettia Poinsettia
Centre Large Leaf
Centre Large Petal Centre Medium Petal Cut 2
Cut 1 Cut 6 Cut 1 Cut 1 Cut 12

Large Petal Medium

Cut 6 Bloomin’ lovely Cut 1
templates

Large Petal Med

Cut 6 C
Small Petal
Cut 15
Large Leaf Small Leaf
Large Cut 2 Medium Small Cut 3
Large Petal
Poinsettia Poinsettia Medium Petal
Poinsettia
Cut 6
Centre Centre Cut 12 Centre
Cut 1 Cut 1 Cut 1 Large Petal
Small Petal
Cut 15 Cut 6

rings, using thread STEP 8 Referring to image threadSmall

(for allPetal
6 colours)
tail to stitch through on page 101, hand-stitch and following
Cut 15 dancer
Wavy
centres. Add 2 Large large, medium and small chart (see opposite),
Leaves to back of poinsettias to bottom of work cross-stitches and half
poinsettia, stitching near yarn-covered wreath. Loop cross-stitches as shown.
flat end on each leaf. festive ribbon through top STEP 2 With stitching
Knot Small
and clipPetal
thread. of wreath for a hanger. complete, use all 6 strands
STEP 6Cut Follow
15 Steps of 1 colour of thread to
3 and 4 to make 1 medium Wavy dancer create the wavy shape.
Large Leaf poinsettia, using 6 Medium Gather your supplies Small Leaf
Leaving a long tail, pass
Large Cut 2
Petal Petals, 5 Small Petals, Stranded embroidery thread:
Cut 3 needle and thread from top
Cut 6 1 Medium Poinsettia Centre, 6 pastel Medium
colours; 30Petal
x 45cm to bottom through holes
2 Small Leaves and 3 bells. Cut 12
sheet of 7-count clear indicated by black dots
STEP 7 Follow Steps plastic canvas; large bead on the chart: 6 holes, 20
3 and 4 to make a small holes, 20 holes, 20 holes,
poinsettia, using 6 Medium Here’s how 20 holes, 20 holes, 20
Petals, 5 Small Petals, STEP 1 Cut plastic canvas holes, 20 holes, 6 holes).
1 Small Poinsettia Centre, to make a 152 x 19 hole At bottom, attach large
1 Small Leaf and 2 bells. frame. Using 3 strands of bead with thread.
Santa tweet

Small Petal
Cut 15
 natureinspired

CROSS-STITCH RIBBON
CANDY ORNAMENT
STEP 3 Thread needle back a 6cm round cutter, cut 24
152 x 19
up through canvas using the rounds from dough. Transfer
same holes (6-20-20-20-20- to prepared trays, 3cm apart.
20-20-20-6). Tighten with 3 Bake for 12 minutes or
a knot and leave a long tail until lightly brown. Allow to
of thread. Tie long tail ends cool on trays.
together for a hanging loop. 4 Meanwhile, put extra butter
in the bowl of an electric
Merry sandwiches mixer and beat until light and
Preparation time: 35 mins fluffy. Add icing sugar, 1 Tbsp
plus 30 mins chilling at a time, alternating with a
Cooking time: 15 mins little of the milk, beating in
Makes 12 between each addition until
frosting is creamy. Divide
125g unsalted butter, between 2 bowls. Stir green
chopped, at room food colouring, 1 drop at
temperature a time, into 1 bowl. Repeat
²⁄³ cup icing sugar with pink food colouring in
mixture, sifted second bowl. Spoon green
1 tsp vanilla extract frosting into a piping bag
1 egg fitted with a 5mm star nozzle
1½ cups plain flour and pipe onto 6 biscuits.
¼ cup cocoa Sandwich with another
Extra 250g unsalted 6 biscuits. Repeat with
butter, at room pink frosting and remaining
temperature biscuits. Dust with icing
1½ cups pure icing sugar to serve.
Holiday Crafts 2011
sugar, sifted Santa Tweet Card
2 tsp milk, at room Santa tweet CMR 4382464
MID 4146925
temperature Gather your supplies Chris Neubauer 5-29-11
Pink and green food White paper; scraps of card: 100005207
colouring green, red, white, colourful
Icing sugar, to dust pattern and black; 6mm circle
hole punch; 22 x 28cm white
1 Preheat oven to 160°C card (120gsm); scoring blade;
and line 2 oven trays with black marker pen; craft glue;
baking paper. white sewing thread
2 Put butter, icing sugar and
vanilla in the medium bowl of
an electric mixer and beat until
light and creamy. Add egg and
beat until combined. Sift flour
and cocoa over butter mixture
and stir until well combined.
Turn out dough and knead Hat
until smooth. Chill for 30 Cut 1
minutes. Roll out dough
between 2 sheets of baking
paper until 3mm thick. Using
SEND A
SANTA TWEET
Santa tweet
templates Body
Wing Cut 1
Cut 1

Hatband
Cut 1
Beak
Cut 1

Wavy dancer
cross-stitch chart
▲

For project supplies, see Stockists page 79

 Here’s how STEP 2 Attach antiqued crumble brownies. Layer
STEP 1 Trace Santa tweet and silver and gold bells to ½ the brownies in the base
templates (see previous wreath frame with a hot-glue of 12 serving glasses or in
page) onto white paper and gun. Hold each bell in place a 3L trifle bowl. Set aside.
cut out to use as templates. until glue is dry to ensure a 3 Put cream cheese in a
Trace templates onto card strong hold. When all bells large bowl and, using an
as follows: Body on green are in place, sew pompoms electric mixer, beat until light
Woolly jingles or red, Hat on red or green, onto wreath frame using and fluffy. Add sour cream,
Hatband on white, Wing yarn and needle. liqueur or coffee mixture,
on colourful pattern and STEP 3 Make a bow using icing sugar and vanilla.
Beak on black. Cut out ribbon and hot-glue to base Beat until well combined.
shapes. Use hole punch to of finished wreath. Hang. Gradually add cream,
make a hat pompom from beating on medium to high
white card scrap and an Tiramisu until soft peaks form. Spoon
eye from black. brownie trifles ½ the cream mixture over
STEP 2 Referring to image Preparation time: 30 mins crumbled brownies. Top
(see previous page), and plus 10 mins cooling with sponge finger biscuits.
Tiramisu brownie trifles using small amounts of glue, and 2 hours chilling Spoon remaining cream
adhere flat end of Beak to (or overnight) mixture over biscuits.
wrong side of Body. Glue Cooking time: 5 mins 4 Layer remaining
eye and Wing on Body. Makes 12 crumbled brownies over
Adhere Body to card front. cream. Cover and chill for
Glue Hatband and pompom 80ml water 2 hours or overnight, if time
to Hat, then set aside. ¼ cup caster sugar permits. To serve, spoon
Using a sewing machine, 2 Tbsp instant espresso Coffee whipped cream over
or neat running stitch, sew coffee powder brownie layer and sprinkle
Wing to Body and Body 12 sponge finger biscuits with chocolate curls.
to card front, 2mm in from (savoiardi), halved
Choc-nut stars
edges. Glue Hat in place. 1 batch Fudgy coffee Fudgy coffee brownies
STEP 3 Using a pencil and brownies (see Preheat oven to 180°C.
referring to image, lightly recipe, right) Grease a 20cm square cake
draw bird legs on card 250g cream cheese, tin with melted butter and
front. Draw over pencil lines softened line with baking paper. Set
with black marker pen. ¾ cup sour cream aside. Put 120g butter and
60ml coffee liqueur or 100g dark chocolate,
Woolly jingles 1 tsp instant espresso coarsely chopped, in a
Gather your supplies coffee powder medium saucepan over
Chocolate, port Large and medium-size dissolved in 60ml a medium heat and cook,
and prune torte gold and silver jingle bells; warm water stirring, until melted. Remove
gold or bronze spray paint, ½ cup icing sugar from heat. Stir in 1 Tbsp
suitable for metal; black 1 tsp vanilla extract instant espresso coffee
craft paint; cotton balls; 250ml pure cream powder. Remove from heat
box-style wire wreath 1 batch Coffee whipped and set aside for 15 minutes
frame; hot-glue gun and cream (see recipe, to cool. Stir in 1 cup caster
glue sticks; purchased below right) sugar and 2 eggs, beating
pompoms, or make your Chocolate curls (see well with a wooden spoon.
own (see How to make Cook’s tip, above Combine ²⁄³ cup self-
pompoms, page 146); opposite) raising flour and ¼ tsp
Peanut butter brownies matching yarn and baking soda and stir into
wool needle; length of 1 Combine water, sugar chocolate mixture. Pour
4cm-wide natural ribbon and coffee powder in a batter into prepared tin. Bake
small saucepan over a for 20-25 minutes or until
Here’s how medium heat. Bring to the cooked when tested with a
STEP 1 To antique some boil and cook, uncovered, skewer. Transfer cake to a
of the bells, paint them with for 1 minute. Remove from wire rack for 10 minutes to
gold or bronze spray paint. heat and set aside for cool. Remove from tin and
When dry, use a cotton ball 10 minutes to cool. set aside on a wire rack to
to lightly dab bells with black 2 Brush flat sides of cool completely.
paint, then immediately biscuits with cooled coffee
wipe off paint. Continue syrup. Set aside. Drizzle Coffee whipped cream
process until bell has any remaining syrup over Put a medium mixing
desired antique look. top of brownies. Coarsely bowl and beaters of an

80
 natureinspired

electric mixer in the fridge or until chocolate is melted. set over a saucepan of well). Once coated with
for 10 minutes to chill. Put Put remaining peanut simmering water (do not let chocolate, put leaves
250ml thickened cream, butter in a separate small bowl touch water). Stir until on a tray lined with baking
2 Tbsp caster sugar microwave-safe bowl. Cook melted and smooth. Allow to paper, chocolate-side up,
and 2 Tbsp coffee liqueur, on medium/50%, stirring cool for 10 minutes. and leave to set. Once set,
or cooled brewed espresso, once, for 30 seconds or 3 Put egg yolks and sugar gently peel each leaf away
in chilled bowl. Beat on until melted. Drizzle melted in the bowl of an electric from chocolate.
medium until soft peaks form. chocolate over top of mixer and beat until light and
biscuits. Repeat with melted creamy. Fold prune mixture Chocolate shards
Cook’s tip To make peanut butter. Set aside for and chocolate mixture into Put 100g good-quality
chocolate curls, use a 15 minutes to set. Serve. egg yolks. Sift flour and chocolate in a heatproof
vegetable peeler to scrape cocoa over batter and stir bowl set over a saucepan of
off chocolate pieces down Cook’s tip Store stars until combined. Add almond simmering water (don’t let
the flat side of the block. between sheets of baking meal and stir to combine. bowl touch water) and stir
paper in an airtight container 4 Put egg whites in the until melted and smooth. Put
Choc-nut stars for up to 3 days or freeze bowl of an electric mixer and a large sheet of baking paper
Preparation time: 35 mins for up to 3 months. beat until soft peaks form. on a flat surface. Using a
plus 1 hour cooling and Add ½ of the egg whites to large spatula, thinly spread
15 mins setting Chocolate, port batter and gently stir with chocolate over top. Top with
Cooking time: 1 hour 5 mins and prune torte a large metal spoon until a second sheet of baking
Makes about 32 Preparation time: 30 mins combined. Fold in remaining paper, then roll up into a
plus 50 mins cooling egg whites. Transfer mixture sausage shape. Refrigerate
1½ cups plain flour Cooking time: 1 hour to prepared tin. Smooth top for 20 minutes or until set.
¹⁄³ cup caster sugar 15 mins with the back of a wet spoon. When chocolate feels firm,
¼ cup cocoa powder Serves 12 Bake for 45-50 minutes or unroll gently to break the
180g butter, chopped until firm to touch. Transfer chocolate into shards.
¾ cup smooth peanut Softened butter, to grease to a wire rack to cool
butter 250g pitted prunes, completely. Turn out from tin. Cook’s tip Store leaves
Extra flour, to dust roughly chopped 5 Roughly chop extra and shards in an airtight
100g milk chocolate ½ cup port chocolate. Heat cream in container in a cool, dark
melts 250g good-quality dark a small saucepan over a place for up to 5 days.
chocolate, roughly medium heat until small
1 Preheat oven to 160°C. chopped bubbles form around edge Peanut butter
Line 3 oven trays with baking Extra 160g butter, of pan. Do not allow to boil. brownies
paper. Put flour, sugar and roughly chopped Remove from heat and add Preparation time: 30 mins
cocoa powder in a food 4 eggs, separated chocolate. Stir until melted plus 45 mins cooling
processor and process, in ½ cup firmly packed and smooth. Return to heat Cooking time: 30 mins
short bursts, until combined. brown sugar if chocolate does not Makes 24
Add butter and ½ of the ½ cup plain flour completely melt, stirring
peanut butter and process 2 Tbsp cocoa until melted. Set aside to Melted butter, to grease
until mixture starts to come 1 cup almond meal cool and thicken, stirring 125g dark chocolate,
together. Remove dough Extra 200g good-quality occasionally until desired coarsely chopped
and form into a ball. dark chocolate spreadable consistency is 60g butter
2 Turn out dough onto a 300ml thickened cream reached. Spread cake with ¼ cup smooth peanut
lightly floured surface and Chocolate leaves and chocolate ganache. Decorate butter
roll out to 5mm thick. Using chocolate shards, to with chocolate leaves and 1 cup firmly packed
4-5cm star cookie cutters, decorate (optional, shards, if desired, and dust brown sugar
cut out shapes from dough. see recipes right) with icing sugar. Serve. 2 eggs
Arrange shapes, 2cm apart, Icing sugar mixture, 1 tsp vanilla extract
on 3 prepared trays. to dust Chocolate leaves ²⁄³ cup plain flour
3 Working in batches, bake Put 100g good-quality ¼ tsp baking soda
1 tray of stars for 20-25 1 Preheat oven to 160°C. chocolate in a heatproof Pinch salt
minutes or until lightly Grease a 22cm cake tin with bowl set over a saucepan of 1 cup mini chopped
browned. Set aside for butter and line with baking simmering water (don’t let peanut butter cups
5 minutes on tray to cool. paper. Put prunes and port in bowl touch water) and stir
Transfer to a wire rack a saucepan over a medium until melted and smooth. PEANUT BUTTER FROSTING
for 15 minutes or until heat. Bring to the boil, reduce Using a small paintbrush, ½ cup smooth peanut
cooled completely. heat to low and simmer for brush chocolate evenly onto butter
4 Put chocolate melts in 2 minutes or until prunes are underside of leaves (such as 120g butter, softened
a small microwave bowl. plump. Set aside to cool. washed rose leaves, lemon 1 Tbsp milk
Cook on medium/50%, 2 Put chocolate and extra tree leaves and gardenia, 1 tsp vanilla extract
stirring once, for 2 minutes butter in a heatproof bowl but any firm leaves will work 2 cups icing sugar
▲

81
 1 Preheat oven to 180°C. 2 cups caster sugar 2 Tbsp coconut oil
Grease a 20 x 5cm (deep) 150ml evaporated milk 140g Maltesers,
square cake tin with melted 120g butter, chopped chopped
butter and line with baking 2 cups mini 12 x Fantales, quartered
paper, extending 5cm over marshmallows 2 x 50g Snickers
edge of tin. Put chocolate, ¾ cup smooth bars, chopped
butter and peanut butter peanut butter ½ cup salted peanuts,
Peanut butter truffles in a medium saucepan over ½ tsp vanilla extract chopped
a low heat. Cook, stirring, 400g dark chocolate,
until melted. Set aside for chopped 1 Grease a 30 x 20cm
5 minutes to cool. 2 tsp coconut oil oven tray with melted
2 Stir sugar into cooled Finely chopped peanuts, butter and line with baking
chocolate mixture. Add to serve (optional) paper. Put chocolate and
eggs, 1 at a time, beating coconut oil in a large
well after each. Stir in 1 Put sugar, milk and microwave-safe bowl and
vanilla. Put flour, baking butter in a medium heavy- stir to combine. Cook
soda and salt in a small based saucepan and stir on high/100%, stirring
Dark choc candy bark bowl, then stir to combine. to combine. Set over a every 30 seconds, for
Add flour mixture to medium-high heat and 1½-2 minutes or until
chocolate mixture and stir cook, stirring, until boiling. chocolate is melted.
until just combined. Stir in Reduce heat to medium. 2 Stir ½ chocolate sweets
peanut butter cups. Spoon Cook, stirring occasionally, and peanuts into melted
mixture into prepared tin for 12 minutes. chocolate mixture. Pour into
and spread evenly. Bake for 2 Remove pan from heat. prepared tray and spread
25-30 minutes or until set. Stir in marshmallows, evenly in a 5mm-thick layer.
Cool cake in tin on a wire peanut butter and vanilla. Sprinkle with remaining
rack for 10 minutes. Turn Transfer mixture to a large chocolate sweets and
out onto a wire rack and bowl. Chill for 45 minutes peanuts and lightly press
Light pud with custard let cool for 30 minutes. to 1 hour or until mixture into chocolate mixture. Chill
3 To make peanut butter is thick and firm. for 30 minutes or until firm.
frosting, put peanut 3 Line a large oven tray Use baking paper to lift
butter, butter, milk and with baking paper. Shape bark from tray. Cut or break
vanilla in a medium bowl peanut mixture into 2-3cm into pieces and serve.
and, using an electric mixer, balls. Arrange balls on
beat on medium until prepared tray and freeze Variation Prepare as
combined. Gradually beat for 15 minutes. directed, except substitute
in icing sugar until 4 Put a wire rack over chopped white cooking
combined. Ice cake with a sheet of baking paper. chocolate for the chopped
frosting, using a flat-bladed Put chocolate and coconut dark chocolate and
knife. Set aside for oil in a medium saucepan chopped, toasted slivered
5 minutes to set. Cut over a low heat and cook, almonds for the peanuts.
into 24 pieces. Serve. stirring, until melted. Dip
balls, 1 at a time, into Cook’s tip Store
Variation Prepare as melted chocolate, allowing bark between sheets of
directed, except substitute excess to drip off, then baking paper in an airtight
30 Fantales, chopped, for arrange on prepared container in the fridge
the peanut butter cups. rack. Before chocolate for up to 2 weeks.
sets, sprinkle tops with
Cook’s tip Store peanuts, if you like. Set Light pud
brownies between sheets aside for 30 minutes or with custard
of baking paper in an until set. Serve. Preparation time: 1 hour
airtight container in the plus 48 hours 10 mins
fridge for up to 3 days or Dark choc standing, 10 mins chilling
freeze for up to 3 months. candy bark and 10 mins cooling
Preparation time: 15 mins Cooking time: 3½ hours
Peanut butter truffles plus 30 mins chilling Serves 12
Preparation time: 30 mins Cooking time: 5 mins
plus 45 mins chilling, Makes about 36 pieces 250g raisins
15 mins freezing and 250g sultanas
30 mins setting Melted butter, to grease 250g currants
Cooking time: 25 mins 400g dark chocolate, 125g mixed peel
Makes about 50 chopped 1 Tbsp whisky

82
 natureinspired

Light pud with custard

1 Tbsp brandy
1 Tbsp rum
puree and chilled grated
butter. Stir until combined.
steps
100g pitted prunes STEP 8 Combine fruit
250ml water mixture with flour mixture.
250g butter, grated Add ¼ of egg and stir. Add
Melted butter, to grease remaining egg, in batches,
1 cup fresh white stirring after each addition.
breadcrumbs STEP 9 Spoon pudding
1 cup plain flour mixture into prepared basin.
1 cup firmly packed Smooth top with the back STEP 1 STEP 2
brown sugar of a wet spoon.
½ tsp ground allspice STEP 10 Cut a round of
½ tsp cinnamon baking paper to cover the
½ tsp ground nutmeg pudding. Cut a 25cm length
½ tsp ground ginger of baking paper and a 25cm
½ tsp bicarbonate of soda length of foil. Put baking
Pinch of salt paper on a flat surface and
110g natural almonds foil on top. Form a pleat
1 Granny Smith apple down the length. Place over STEP 3 STEP 5
Finely grated zest and pudding. Secure with kitchen
juice of 1 orange twine under rim of basin.
½ cup stout Trim excess foil and paper.
5 eggs, whisked STEP 11 Put pudding on
Custard, to serve (see an upturned saucer or trivet
recipes, below right) in base of a large saucepan.
Flavoured cream or Brandy Pour in enough boiling water
butter, to serve (optional, to come halfway up side of
see recipes, below right) basin. Bring to the boil over
a high heat. Reduce heat to
STEP 6 STEP 7
STEP 1 Put fruit and peel in low and simmer for 3 hours
a large bowl. Stir in whisky, or until cooked when tested
brandy and rum. Cover and with a skewer. Stand for
stand for 48 hours. 10 minutes. Store (see Cook’s
STEP 2 Put prunes and tips, below right) or invert
water in a small saucepan onto a serving plate and
over a high heat. Bring to serve with your choice of
the boil. Reduce heat and
simmer for 10 minutes
custard and Flavoured cream
or Brandy butter, if desired.
STEP 8 STEP 10
or until prunes are soft. Fast custard Brandy butter
Cool. Put prunes and ¼ cup Traditional custard Whip 300ml thickened Put 250g softened butter
cooking liquid in a food Put 300ml thickened cream cream until soft peaks form. in small bowl of an electric
processor and process to and 250ml milk in a small Fold through a small carton mixer. Add ½ cup sifted
a smooth puree. Set aside. saucepan over a medium of store-bought vanilla icing sugar or ½ cup dark
STEP 3 Line an oven tray heat. Cook until small custard. If you like, also add brown sugar and 2 Tbsp
with baking paper. Spread bubbles form around edge of a little brandy or rum. brandy. Beat, using whisk
grated butter over prepared pan. Do not boil. Meanwhile, attachment, until creamy.
tray. Put in freezer. in a medium bowl, whisk 3 Low-fat custard
STEP 4 Brush an 8-cup egg yolks, ¼ cup caster Use custard powder Cook’s tips
pudding basin with melted sugar and 1 Tbsp cornflour and skim milk in place ■ The pudding mixture
butter. Put basin in the fridge until creamy. Pour hot cream of regular full-cream milk. can be made and placed in
for 10 minutes. Re-brush into egg mixture, stirring, Flavour with vanilla extract. the prepared basin up to
bowl and line base with a until well combined. Return Take extra care when 24 hours before covering
round of baking paper. to saucepan over a medium heating, as skim milk tends and cooking.
STEP 5 Combine heat. Whisk, to prevent lumps to burn more easily than ■ This recipe can be made
breadcrumbs, flour, sugar, forming, until mixture comes full-cream milk does. using suet instead of butter
spices, ginger, bicarb and to a simmer and thickens. if you prefer an old-fashioned
salt in a large bowl. Flavoured cream pudding. A traditional butcher
STEP 6 Roughly chop Brandy custard Whip 300ml thickened should be able to supply you
almonds and add to bowl. Make custard as above, cream with ¼ cup sifted with suet – which is the fat
STEP 7 Peel and grate adding 1-2 Tbsp brandy icing sugar. Stir in a splash from around the kidneys of
apple, then add to bowl with with egg mix, or stir through of whisky or brandy and a beef or mutton. To prepare,
zest and juice, stout, prune at end for a stronger flavour. little grated orange zest. skin the suet, remove any of
▲

83
natureinspired

the meaty bits, then put ■ To reheat pudding, put in fruit mixture, then stir in
it through the grating disc a greased basin, cover as breadcrumbs, almond meal
of a food processor. per Step 10 of recipe and and flour. Spoon evenly
■ Pudding basins of cook for 45 minutes for into tin holes. Top tin with
all types are available a large pudding, 30 minutes a layer of baking paper,
at department stores, for a medium pudding and then a layer of foil. Bake for
Rum and raisin specialty kitchenware shops 10 minutes for a small 1¼ hours. Allow puddings
mini puddings and some supermarkets. or individual pudding. Or, to cool in tin for 5 minutes
Basins can also be found put pudding on a serving before turning out onto
in second-hand shops. plate, cover with a large a wire rack to cool slightly.
■ Ensure you check your bowl and microwave on 3 Put caster sugar, water
basin for any large cracks, high/100% for 6 minutes and extra rum in a small
as it may not withstand for a large pudding, saucepan over a medium
the long cooking time. 3 minutes for a medium heat. Cook, stirring, until
■ Greasing the basin twice pudding or 1 minute for a sugar dissolves and mixture
ensures a non-stick surface small or individual pudding. comes to the boil. Reduce
and will also give your heat and cook for a further
Vanilla brandy sauce pudding a lovely glossy Rum and raisin 5 minutes until thickened
look when dished up. mini puddings slightly. Remove from heat
■ Lining the base of the Preparation time: 20 mins and allow to cool slightly.
bowl with baking paper plus overnight chilling Transfer puddings to
ensures easy removal and 15 mins cooling serving plates. Spoon over
and a smooth top. Cooking time: 1 hour rum syrup. Serve with cream.
■ Use quality baking paper 25 mins
and foil to cover your Makes 6 Cook’s tip To make
pudding, and make the 1 large pudding, grease
pleat so pudding has space 300g raisins a 6-cup pudding basin with
to expand. Also use quality 100g mixed dried butter and line base with
kitchen twine – plastic- fruit, chopped baking paper. Pour mixture
coated twine can melt. 2½ Tbsp mixed spice into basin and follow
■ You may find it easier 1 tsp ground cinnamon instructions for the
to first secure the paper 1 Tbsp vanilla bean Christmas pudding on
and foil with a large rubber extract previous page from Step 10.
band before tying it up 200ml dark rum
with kitchen twine. 1 cup dark brown sugar Vanilla brandy sauce

■ Place an upturned saucer ¼ cup treacle Preparation time: 10 mins 

or trivet in base of the Melted butter, to grease Cooking time: 20 mins 

saucepan and sit pudding Extra 100g unsalted Serves 6
on it while steaming. butter, melted
This prevents the pudding 125ml milk 300ml milk 

getting too close to 2 eggs 300ml thickened cream 

the heat source. 1 cup fresh breadcrumbs 2 tsp vanilla extract 

■ The pan of water must 1 cup almond meal 4 egg yolks 

not boil dry. Keep topping ½ cup plain flour ¹⁄³ cup caster sugar 

up water level with boiling 1 cup caster sugar 2 Tbsp cornflour 

water from a jug, taking 60ml water ¼ cup brandy
care not to pour any hot Extra 2 Tbsp dark rum
water on the pudding itself. Thickened cream, 1 Put milk, cream and
■ Put a couple of coins in whipped, to serve vanilla in a saucepan over
base of the pan – as long a medium heat. Bring to
as water is boiling the coins 1 Put fruit in a large bowl, a gentle simmer, then
will jiggle. If the coins stop then stir in spices, vanilla, remove pan from heat.
rattling, add more water. rum, brown sugar and 2 Put yolks, sugar and
■ To make it easier to treacle. Cover with plastic cornflour in a large bowl and
reheat, store pudding in the wrap and refrigerate beat, using an electric mixer,
basin it is cooked in. Cover overnight, or up to 2 days. until thick and pale. Slowly
with plastic wrap and store 2 Preheat oven to 150°C. add milk mixture, stirring.
in the fridge. Alternatively, Grease a 6-hole ¾-cup- Return pan to a medium
remove pudding from basin, capacity muffin tin with heat. Add brandy and cook,
wrap in plastic wrap and butter and line bases stirring, for 10 minutes or
put in an airtight container with baking paper. Stir extra until mixture thickens. Pour
for up to 6 weeks. butter, milk and eggs into into a serving jug. Serve.

84
 Roast turkey
with fruit and
pine nut stuffng
86
 makingmerry

Dancing
with colour
Farewell traditional
S
ay goodbye to tradition and lead with a hokey-pokey
selection of colours and textures to delight the senses
tones and let and ring in the celebrations! Rosy pinks collide with
your individuality snowy whites, while glitter and toffee embellishments dance
under lights. Not to be missed is a playful mix of ornaments and
shine in a full desserts – reindeer poop (yes, you read that right!), pompom
kaleidoscope angels and a snowball tower will bring smiles to faces of all ages.
Among the kaleidoscope of colours, delicate jellies wibble wobble,
of colours wibble wobble, waiting eagerly for spoons to dive right in. Enjoy!

87
 s
Cook’s tyip
err
Mango-b
c k
pav sta o
■ Swap
the mang
ru it fo r
with kiwif
green
a red and
theme.
Christmas n
■ Take
ca whe
re
a s th is stack
cutting a
gile. Use
is very fra e and
k n if
serrated
saw in g motion.
a

Mango-berry
pav stack
Turn a traditional pav into a towering
Christmas delight, with every single
bite filled with crisp and chewy
meringue and tangy fresh fruit.
For recipe, see page 102

88
 makingmerry

Christmas cake
ice-cream pots
Now you can have your cake,
and ice-cream, too! Combine
crumbled fruitcake with vanilla
ice-cream and a splash of brandy
for these frozen delights. Their
delicate crowns are created by
drizzling toffee over a muffin tin.
For recipe, see page 102

89
 Reindeer poop
You’re guaranteed to ’Tis the season to be jolly! And what better
way to spread good cheer than with
have guests guffawing
and children chuckling
with these tiny chocolate

tasty treats to tempt the ones you hold dear

treats left behind by
Santa’s reindeer.
For recipe, see page 103

Cook’s t ipps
poo
Reindeer
■ Sw a p th e peanuts
almonds
for roasted
ts, or
or hazelnu
½ c up of
replace
r raisins.
the nuts fo
■ These
‘droppings’
xtra fun
are made e
nged with
when arra
’ reindeer
a ‘naughty
nearby.
ornament

90
 makingmerry

Lime and coconut

ice-cream balls
One taste of these zesty
citrus and coconut treats and
you’ll be hooked! No cooking
required: just 15 minutes prep
and space in your freezer!
For recipe, see page 103

Frosty Christmas pud profiteroles

The pastry for these bite-sized sensations is a ‘choux’-in!
Just fill with an ice-cream and fruit mix and top with rum-
spiked choc sauce and edible gold leaf. Very impressive!
For recipe, see page 103

Snowball tower
The crowning glory of your celebrations, this
wild creation of doughnuts and sugar icing
will take your culinary skills to new heights!
For recipe, see page 103

91
 Hang it all
To make each colourful star, cut a
paper strip 5.5 x 65cm. Fold the
length into pleats. Join ends with
double-sided tape, shaping pleats to
form a pleated circle. Hot-glue
a circle of glitter card to the centre.
Once adhered, glue another to the
other side. Glue a ribbon loop for
hanging or foam tape at the back for
attaching to gifts or Christmas tree.

HIS
TRY kTyard Chrissie?
a bac ry
Having various chee
Hang b u s hes
a m e n ts from r yard.
or n u nd you
e s a ro ct the
and tre ose that refle
s e th an in
c e
Choo d will d
light an reeze.
the b

92 For project supplies, see Stockists page

 makingmerry

Everyone will
be peachy
keen on these
delicious delights

Vanilla bean panna

cotta with toffee peaches
Prepare this creamy Italian dessert a day
ahead, then all that’s left is to caramelise
the peaches for a no-stress taste sensation.
Then, of course, all you need to do is eat!
For recipe, see page 104

93
 IS
TRY TH
an be easi
ly
cards c
Christmas tions. Usi
ng
rn e d in to decora th en
tu ce,
cutter, tra
a cookie fr om the ca
rd
t a sh a p e
c u t o u rd sto ck
er from ca
and anoth lu e togethe
r
in g . G
for back !
and hang
Giving garland
Jazz up envelopes with pretty
paper, washi tape and jewels, for
a decoration with a difference.
Fill them with tiny trinkets and
then let everyone choose their
favourite for a surprise!
For full instructions, see page 104

Choc-cherry
flavour bombs
No-one will be able to
resist these white and
dark chocolate topped
fresh cherry bursts. This
perfect mix of flavours
will sweeten up
the festivities.
For recipe, see page 104

94
 makingmerry

Create your very own fruity frozen

dessert with a mix of white chocolate, raspberries
and cream – perfect for a hot summer’s day!

Raspberry and
white chocolate
semifreddo
Keep your cool this
Christmas with this
ice-cold treat. Its fresh
flavour will balance
out any heaviness that
has gone before in your
feast. Bring it on!
For recipe, see page 104

For project supplies, see Stockists page 95

makingmerry

Prosecco jelly
with raspberries
Create a finishing touch to your
Christmas feast to truly delight, with

Cook’s t ips
a taste of Italy’s prosecco to make
the treat even more of a celebration.
ice- For recipe, see page 105
Mini berry
u d d ings
cream p
■ Inst ea d of dark Mini berry
oc ol at e, dr izzle ice-cream puddings
ch
puddings w ith
ate Snow may not be on the agenda but
white chocol you’ll bring a touch of a white winter to
pi nk an d
for a your table with these petite puddings.
w hi te th em e.
You can easily mould this simple mix
■ Any fres
h berr y of store-bought sorbet and ice-cream
topper.
will do a as into tiny chocolate-topped delights.
!
Tr y a cher ry For recipe, see page 105

96
 The perfect recipe for a Christmas
feast is quite clear, just add sparkling Cook’s tips
fizz and a dash of good cheer Sparkling
raspberry jellies
■ There’s no
need
to use an expensive
drop of bubbly for
these – a mid-rang
e
option is perfect.
■ Make these
jellies
a day ahead and
simply decorate
before serving.

Sparkling
raspberry jellies
The dainty details in these
sparkling rosé jellies are
easier to achieve than you
think! Sugar-covered rose
petals with a splash of
green pistachios top these
raspberry-flavoured treats.
For recipe, see page 105

97
makingmerry

Cook’s t ips
Cherry tart
n This tart
is
eam,
served with cr
u ca n al ways
but yo
an d
change it up
cr èm e
serve with
fraîc he , br an dy
lla
custard or vani
e- cr ea m .
bean ic
Fo r a fo od ie gift,
n
ane
wrap in celloph
tie w ith rib bo n.
and

Cherry tart
Step away from the chocolate!
This fruity almond meal tart
topped with fresh cherries and
jam offers a scrumptiously
sweet alternative.
For recipe, see page 105

Chocolate mousse
with strawberries
Romanoff
Make a grown-up version
of the classic choc mousse
by adding an extra-tasty twist
of orange-flavoured liqueur. Well suited
For recipe, see page 106 Make these quirky cards
and personalise your
Christmas greetings.
Santa sure will be proud
to find he’s the inspiration
for these cute creations.
For full instructions,
see page 106

98
 Cherry
custard tartlets
Clever you when you serve up
these adorable ‘cheats’ tartlets.
No-one will know they are
made with wonton wrappers
and bought custard. Handy
little entertainers!
Recipe on page 106

For project supplies, see Stockists page 99

makingmerry

Folk beauties
If you’re searching for a more
traditional trim for your tree, these
handmade decorations are just for
you. Made using only four types of
embroidery stitches, each design
will happily hang on the tree among
other baubles and decorations. Once
finished, the dainty hand-stitched trio
will become family treasures handed
down from generation to generation.
For full instructions, see page 108

Shimmery chalets
Take a simple little house and
turn it into a glittery chalet
reminiscent of snowy European
villages. These cosy little homes
will take pride of place on a
mantel, sideboard or as a
table centrepiece. You could
even make a whole street!
For full instructions,
see page 108

100
 TRY T
Woode
n peg s HIS
to mak can als
eS o be u
and wh anta decos. se
ite pain Just us d
in a red t to ad e red
Santa s orn the
W he n u peg s
dr y, us it with white
ad d a b e a black trim.
elt, bo m
Ad d a ots and arker to
loop o fe atures.
they’re f string
set to h and
a n g.

Ballerina angels
Add a festive flutter to your tree
with the glittery wings and colourful
pompoms of these dancing angels.
From their rosy pink crowns to
their pointed ballet slippers, they
are very easy to make.
For full instructions, see page 108

For project supplies, see Stockists page 101

 Mango-berry a thick and glossy meringue STEP 6 Carefully stack
pav stack forms. Stir in cornflour and meringue discs on top of
Preparation time: 20 mins beat for 1 minute. each other and serve.
plus 1 hour cooling STEP 2 Fold vinegar into
Cooking time: 1 hour meringue, then divide Cook’s tips
50 mins between prepared trays. ■ This pavlova is pretty
Serves 12 Spread into three 22cm fragile once all stacked up.
Mango-berry pav stack discs, then bake for Using a serrated knife, cut
White vinegar, to clean 10 minutes. Reduce heat it in a sawing motion into
6 egg whites to 120°C and bake for wedges. Carefully transfer
1 tsp cream of tartar 1½ hours or until meringue onto serving plates using
1½ cups caster sugar is crisp. Open oven door a palette knife or spatula.
3 Tbsp cornflour slightly and allow discs to You may need to lay slices
3 tsp white vinegar cool completely in oven. down on the plate to
1 cup passionfruit pulp STEP 3 Meanwhile, prevent them from falling
125ml dessert wine combine passionfruit pulp over when serving.
1 Tbsp arrowroot and wine in a small ■ The freshness, flavour,
Christmas cake
ice-cream pots 60ml water saucepan over a medium colour and texture of fresh
500ml thickened cream heat. Once simmering, passionfruit is the best, but
Seeds of 1 vanilla bean reduce heat to low. Mix canned pulp will also give
½ cup pure icing sugar, arrowroot with water, then you a great result.
sifted whisk into passionfruit
2 mangoes, peeled, mixture and continue Christmas cake
sliced simmering until thickened. ice-cream pots
2 cups mixed berries Transfer to a bowl and set Preparation time: 15 mins
aside to cool. Put cream, plus 8 hours (or overnight)
STEP 1 Preheat oven to vanilla bean seeds and freezing
150°C. Line 3 oven trays icing sugar in a medium Cooking time: 10 mins
Reindeer poop
with baking paper. Clean bowl. Using an electric Makes 12
bowl and whisk of an mixer with whisk attachment,
electric mixer with white beat on medium, until 2½L vanilla ice-cream
vinegar and a piece of soft peaks form. 350g bought fruitcake
paper towel. Put egg whites STEP 4 Spread ¹⁄³ of 60ml brandy, or sweet
and cream of tartar in the the whipped cream onto sherry (apera)
bowl and beat on medium, each meringue disc, then Cooking oil spray,
using whisk attachment, decorate each disc with to grease
for 2 minutes or until soft mango and berries. 1 cup caster sugar
Lime and coconut peaks form. Add caster STEP 5 Drizzle the 60ml water
ice-cream balls sugar, 1 Tbsp at a time, passionfruit sauce over Silver cachous,
continuing to whisk until the top of each layer. to decorate

1 Put ice-cream in
Mango-berry pav stack a large bowl. Set aside
steps for 10 minutes to soften.
Meanwhile, using fingers,
crumble cake into another
large bowl and pour over
brandy or sherry (apera).
Frosty Christmas
pud profiteroles 2 Fold cake mixture into
softened ice-cream, then
spoon into twelve 150ml-
STEP 1 STEP 2 capacity freezer-proof
tumblers. Freeze for
8 hours (or overnight)
until ice-cream is firm.
3 On day of serving,
lightly grease bottom of
a 24-hole (1-Tbsp-capacity)
mini muffin tin with cooking
oil spray. Put sugar and

Snowball tower STEP 4 STEP 5 water in a non-stick frying

pan over a medium heat.

102
 makingmerry
▲

Cook, stirring occasionally, mixer and beat on medium, Cook’s tip To toast 5 Add egg, a little at a time,
until sugar is melted. Cook using paddle attachment or shredded coconut, sprinkle beating until smooth, only
for a further 5 minutes, beaters, for 10 minutes in a single layer on an oven adding more once previous
without stirring, until sugar or until mixture is very light. tray, then place in an egg is well incorporated.
turns a rich caramel colour. Fold in roasted peanuts. oven preheated to 170°C 6 Evenly spoon heaped
Remove pan from heat. Set Spoon mixture into a zip-lock for 2-3 minutes or until teaspoons of dough onto
aside for 2 minutes or until bag and snip 1 corner to lightly browned. prepared trays, 4cm apart.
the consistency of honey. make a 2.5cm-dia hole. Bake for 6 minutes. Reduce
4 Using a teaspoon, drizzle Pipe into uneven shaped Frosty Christmas heat to 180°C and bake for
toffee over 12 of the raised pieces about the size of pud profiteroles 8 minutes or until golden and
tin mounds in a lattice a ping-pong ball on prepared Preparation time: 30 mins puffed. Set aside on trays for
fashion and set aside to trays. Refrigerate for 1 hour plus 7 hours (or overnight) 20 minutes to cool.
allow toffee to harden. Once or until pieces are firm. freezing and 35 minutes 7 Using a small knife, halve
toffee has cooled and set, 2 Put chocolate in a large cooling the profiteroles horizontally.
carefully lift off the mounds. heatproof bowl set over Cooking time: 20 mins Working in batches, sandwich
5 Remove ice-creams from a saucepan of simmering Makes 42 2 halves with tablespoonfuls
freezer and top each with water (don’t let bowl touch of ice-cream and return to
a toffee crown, then sprinkle the water). Stir occasionally 1L vanilla ice-cream trays. Freeze for 1 hour or,
inside the crowns with until chocolate is melted ½ cup fruit mince preferably, overnight.
cachous. Serve immediately. and smooth. Remove bowl Edible gold leaf, to 8 To make rum-spiked
from the heat and whisk decorate (see Cook’s chocolate sauce, put cream
Cook’s tips in the coconut oil. tips, below right) in a microwave-safe jug. Cook
■ There’s no need to buy 3 Dip hardened peanut on high/100% for 1 minute
premium ice-cream for this pieces into chocolate mixture CHOUX PASTRY or until hot. Stir in chocolate
recipe as we’re adding lots and return to prepared trays. 60g butter, chopped and microwave on medium/
of our own yummy flavours. Set aside for 30 minutes to 160ml water 75% for 1 minute, stirring
In fact, it’s better to spend allow chocolate to set. ²⁄³ cup plain flour halfway through cooking, or
more on a quality fruitcake 4 Dust poop with extra 4 eggs, beaten until smooth. Stir in rum. Set
than on posh ice-cream, cocoa, then serve or store aside to cool for 10 minutes.
as the cake is the main in an airtight container. RUM-SPIKED 9 Stack profiteroles on a
source of flavour. CHOCOLATE SAUCE cake stand or in a large glass
■ Omit the brandy and swap Cook’s tip Wrap the 60ml thickened cream bowl. Spoon over rum-spiked
it for vanilla extract, or even poop in clear cellophane 200g dark chocolate, chocolate sauce and top with
alcohol-free rum, if you like. and tie with bright ribbon for chopped gold leaf. Serve immediately.
a cheeky Christmas gift. 2 Tbsp dark rum
Reindeer poop Cook’s tips
Preparation time: 15 mins Lime and coconut 1 Put ice-cream in a large ■ You can use store-bought
plus 1 hour chilling and ice-cream balls bowl, reserving tub, and set unfilled profiteroles, if you
30 mins setting Preparation time: 15 mins aside to soften slightly. Beat like. Just follow Step 1 and
Cooking time: 5 mins plus 6 hours freezing with a wooden spoon until then go straight to Step 7.
Makes about 35 Cooking time: nil just smooth. Fold in fruit ■ Edible gold leaf is available
Makes about 20 mince. Return mixture to tub from specialist food outlets
100g unsalted butter, and freeze for 6 hours or and cake-decorating shops.
chopped, at room 1kg good-quality vanilla overnight, if time permits.
temperature ice-cream 2 Preheat oven to 220°C Snowball tower
200g smooth peanut 1 cup toasted shredded and line 2 large oven trays Preparation time: 20 mins
butter coconut, plus extra to with baking paper. Cooling time: nil
200g icing sugar roll (see Cook’s tip, 3 To make choux pastry, Serves 12
mixture, sifted above right) combine butter and water
¼ cup cocoa, sifted Finely grated zest and in a small saucepan over 1 cup icing sugar, plus
1½ cups dry-roasted juice of 2 limes a medium heat. Cook for extra, to dust
peanuts 2 minutes or until butter 36 x 5cm mini doughnuts,
300g good-quality dark 1 Roughly mash ice-cream has melted and mixture or doughnut holes
chocolate, chopped in a large bowl. Stir in comes to the boil. (if available)
1½ Tbsp coconut oil coconut, lime zest and juice. 4 Reduce heat to low. All-stars cookies (see
Extra cocoa, to dust 2 Freeze for 2 hours, then Stir in flour. Cook, stirring recipe, page 31),
form mixture into small balls. constantly, for 2-3 minutes to decorate
1 Line 2 oven trays with Roll in extra coconut, then or until mixture becomes
baking paper. Put butter, put on an oven tray lined soft and silky, then forms Note You will need a
smooth peanut butter, icing with baking paper. Return to a ball and comes away from 20cm-wide foam cone, cake
sugar and cocoa in the freezer for at least 4 hours side of pan. Set aside for stand and lots of toothpicks
medium bowl of an electric or until firm. Serve. 5 minutes to cool slightly. to compile your tower.

103
 1 Cover foam cone with until well combined. 250g white chocolate
plastic wrap. Arrange cone Transfer to a jug. Pour melts, melted
in centre of cake stand. into prepared glasses and 300ml thickened cream
2 Put icing sugar in refrigerate for 6 hours, or 70g dark chocolate
a small bowl and roll each overnight, until set. melts, melted
doughnut into the icing 5 Put extra sugar and extra 18 cherries, stems on
Vanilla bean panna cotta to cover completely. water in a medium non-stick Icing sugar, to dust
with toffee peaches 3 Starting at the base, frying pan over a high heat
and working in layers, and cook for 5 minutes or 1 Line an oven tray with
attach doughnuts around until light golden. Add baking paper. Brush inside
cone using toothpicks. peaches and cook for of 18 mini paper cases
Continue layers (and filling 30 seconds on each side with ½ the white chocolate.
any holes), until you reach or until light golden and Set aside on prepared tray
top of cone. Dust with extra toffee-like. Remove from for 30 minutes or until
icing sugar. Decorate with heat. Cool for 10 minutes. chocolate has set. If
2 star cookies. Serve. 6 Top each panna cotta weather is warm, place
with toffee peaches. Use in the fridge. Brush cases
Giving garland Vanilla bean mint leaves to garnish. Serve. again with remaining white
panna cotta with chocolate. Set aside for
toffee peaches Giving garland a further 30 minutes or
Preparation time: 15 mins Gather your supplies until set firmly, refrigerating
plus 6 hours (or overnight) Small envelopes; paper hole if necessary. Carefully tear
chilling and 10 mins punch; stickers; assorted paper away from chocolate
cooling jewels; metallic paper cases and return to the tray.
Cooking time: 15 mins tape, such as washi tape; 2 Put cream in a large
Serves 8 narrow silver ribbon; silver bowl and beat, using an
and gold tissue paper; electric mixer, on medium
600ml thickened cream decorative edge scissors; until soft peaks form. Fold
Choc-cherry flavour bombs 250ml milk small gifts, as desired in dark chocolate until
1 cup caster sugar well combined. Spoon
1 stick cinnamon Here’s how chocolate mixture into
1 tsp vanilla bean paste STEP 1 Lay envelopes in prepared white chocolate
2½ tsp gelatine powder a line with top flap open. cases and top each with
125ml water Punch a hole on both sides a cherry (stems upright).
Extra ¼ cup caster sugar at base of flap. Refrigerate for 30 minutes
Extra 2 Tbsp water STEP 2 Decorate each to harden. Dust with a little
2 yellow peaches, envelope with metallic icing sugar to serve.
Raspberry and white stoned, cut into wedges paper tape, stickers and
chocolate semifreddo Small fresh mint leaves, jewels, as desired. Raspberry and white
to garnish STEP 3 Cut silver ribbon chocolate semifreddo
into 25cm lengths. Thread Preparation time: 20 mins
1 Put eight 1-cup-capacity 1 end of ribbon through 1 plus 4 hours freezing
stemmed glasses on an envelope hole and knot to Cooking time: 10 mins
oven tray lined with a secure. To make a garland, Serves 8
damp tea towel. knot the other end of the
2 Put cream, milk, sugar, ribbon through 1 hole of Cooking oil spray,
cinnamon stick and vanilla another envelope facing the to grease
Prosecco jelly in a medium saucepan over same way. Continue knotting 250g frozen raspberries
with raspberries a medium heat. Stir until ribbon between envelopes ¾ cup caster sugar
sugar dissolves and mixture to make a garland. Trim 1 Tbsp water
is simmering. Do not boil. ends. Cut pieces of tissue 4 egg yolks
3 Meanwhile, put gelatine paper for inside envelopes. 100ml sweet sherry
and water in a small STEP 4 Insert a small gift (apera)
heatproof bowl and set into each envelope. 450ml thickened cream
aside for 5 minutes. 45g icing sugar, sifted
Microwave on high/100% Choc-cherry 1 tsp vanilla bean paste
for 20 seconds or until flavour bombs 150g white chocolate,
gelatine has dissolved. Preparation time: 15 mins melted and cooled
Mini berry 4 Remove cream mixture plus 1 hour setting and Extra frozen raspberries,
ice-cream puddings
from heat and discard 30 mins chilling to decorate
cinnamon stick. Stir gelatine Cooking time: nil Extra white chocolate,
mixture into cream mixture Makes 18 grated, to decorate

104
 makingmerry

1 Grease a 1L loaf tin 1 Put prosecco and sugar butter and line each base Microwave on high/100%
with cooking oil spray, then in a medium saucepan and side with plastic wrap. for 20 seconds or until
line with plastic wrap. Put over a medium heat. Cook, Spoon ¼ cup berry sorbet gelatine has dissolved, then
raspberries, ¹⁄³ cup of the stirring, for 10 minutes into base of each mould and stir into raspberry mixture
caster sugar and water in or until sugar is dissolved freeze for 30 minutes. Spoon with remaining wine.
a small saucepan and set and mixture is hot. Remove ½ cup vanilla ice-cream into 3 Pour raspberry mixture
over a medium heat. Simmer from heat. each mould over top of the into eight 300ml-capacity
for 5 minutes, remove from 2 Meanwhile, put gelatine sorbet. Freeze for 6 hours glasses and refrigerate for
heat, then press mixture in a large bowl and cover or overnight. 6 hours, or until jelly has
through a fine sieve into with cold water. Allow to 2 Turn out onto serving completely set.
a medium bowl. Set aside. stand for 4-5 minutes or plates and carefully remove 4 Meanwhile, carefully
2 Put egg yolks, sherry until leaves are soft. Drain plastic. Combine melted brush rose petals with egg
(apera) and remaining sugar leaves and squeeze out chocolate with vegetable oil white and coat in extra
in a heatproof bowl. Whisk excess water. Add to warm and drizzle over tops. Top sugar. Set aside on a wire
thoroughly. Set mixture over prosecco mixture and stir each pudding with a fresh rack for 2 hours or until
a saucepan of simmering until dissolved. raspberry and dust with sugar has set firmly.
water (don’t let bowl touch 3 Put raspberries in a icing sugar to serve. 5 Spoon cream into a small
the water) and cook, 5-cup-capacity jelly mould. bowl and stir in vanilla.
whisking, until thickened. Carefully pour in prosecco Cook’s tip Top the Dollop cream over jellies,
Set immediately over a large mixture. Cover with plastic puddings with a raspberry then scatter over raspberries
bowl of iced water to cool. wrap and chill for 6 hours, sauce instead of chocolate, if and pistachios. Top each with
3 Meanwhile, put cream, or overnight, until set. you prefer. Simply puree any 3 sugar petals to serve.
icing sugar and vanilla in 4 Put ricotta, extra sugar excess fruit with a little icing
a large bowl. Beat, using an and lemon zest and juice in sugar and drizzle over. Cherry tart
electric mixer, on medium the bowl of a food processor, Preparation time: 35 mins
speed until soft peaks form. and process until smooth. Sparkling plus 30 mins cooling
4 Stir ½ of the yolk 5 Dip jelly mould in hot raspberry jellies Cooking time: 40 mins
mixture into the raspberry water for 5 seconds to Preparation time: 20 mins Serves 6-8
mixture. Stir white chocolate loosen, then invert jelly plus 8 hours setting
into remaining yolk mixture. onto a serving plate. Dollop and 10 mins standing 120g unsalted butter,
Evenly divide cream mixture whipped ricotta mixture on Cooking time: 10 mins softened
between each bowl. Evenly side of plate and sprinkle Makes 8 ²⁄³ cup caster sugar
spoon white chocolate with crushed biscuits. Serve. 2 eggs
mixture into prepared tin, ¾ cup caster sugar 3 cups almond meal
then evenly spoon raspberry Cook’s tip You could 750ml sparkling rosé 1 Tbsp flour
mixture over top. Freeze for use other fruits, such as ¾ cup frozen raspberries 1 tsp almond essence
4 hours or until firm. To blueberries, halved grapes or 3½ tsp gelatine powder 15ml brandy
serve, turn out semifreddo halved strawberries instead 24 small pink rose petals 3 sheets frozen ready
onto a serving platter and of raspberries, if you prefer. 1 egg white, whisked rolled sweet shortcrust
remove plastic wrap. Top Extra 2 Tbsp caster sugar pastry, partially thawed
with extra raspberries and Mini berry 250ml double cream Extra 1 egg, lightly
extra white chocolate. Serve. ice-cream puddings ½ tsp vanilla extract beaten
Preparation time: 20 mins 125g punnet raspberries ¼ cup strawberry or
Prosecco jelly plus 6½ hours (or ¼ cup pistachios, cherry jam, warmed
with raspberries overnight) freezing roughly chopped 400g fresh cherries,
Preparation time: 15 mins Cooking time: nil pitted, halved
plus 6 hours (or overnight) Makes 6 1 Put sugar and 250ml of 50g flaked almonds
setting the wine in a small saucepan Double cream, to serve
Cooking time: 10 mins Softened butter, to grease over a medium heat and
Serves 8 1½ cups berry sorbet, bring to the boil. Cook, 1 Preheat oven to 200°C.
softened stirring occasionally, until Line an oven tray with baking
750ml prosecco 3 cups vanilla ice-cream, sugar has dissolved. Remove paper. Put butter and sugar
1 cup caster sugar softened from heat and stir in frozen in the bowl of a food
10 leaves gold-strength 100g dark chocolate, raspberries. Set aside for processor and process until
gelatine melted 5 minutes to allow raspberries pale and fluffy. Add eggs,
200g fresh raspberries 2 tsp vegetable oil to soften. Strain through 1 at a time, processing each
250g fresh ricotta Fresh raspberries, a fine sieve over a bowl and to combine. Add almond
Extra 2 Tbsp caster sugar to serve discard pulp. Set aside. meal, flour, almond essence
Finely grated zest and Icing sugar, to dust 2 Put gelatine and 60ml and brandy, then pulse to
juice of ½ lemon of the remaining wine into combine. Spoon mixture
8 amaretti biscuits, 1 Grease six 1-cup-capacity a small heatproof bowl and into a piping bag fitted with
crushed freezer-proof moulds with set aside for 5 minutes. a plain nozzle. Set aside.
▲

105
 2 Put a dinner plate on 2 Put egg whites in a large STEP 2 Fold rectangular
top of 1 sheet of pastry bowl and beat, using an piece of coloured card in
and cut out a disc. Put on electric mixer, for 5 minutes half, short ends together.
prepared tray. Brush outer or until soft peaks form. Using picture as a guide
edge with a little of egg Gradually add sugar, beating (see page 98), use
wash. Put remaining pastry for a further 5 minutes glue stick to adhere
sheets into 2cm-wide, long or until thick and glossy. a background coloured
Sparkling raspberry jellies ribbons and arrange around Pour cream into a second square to centre of
edge of pastry disc in soft bowl and beat until soft card front. Adhere square
pleats to form sides of tart. peaks form. Fold egg white card to centre of
Brush pastry base with white mixture into the coloured paper, then glue
½ of the warm jam. chocolate mixture. Fold in red coat shape in centre
3 Pipe almond mixture cream. Spoon among six of white card.
in a spiral inside the pastry ¾-cup-capacity glasses. STEP 3 Holding centre
edge, covering base of 3 Put sliced strawberries, of a white chenille stick at
tart. Decorate spiral with extra sugar and liqueur in centre top of coat collar
cherries, then brush pastry a bowl and toss to combine. area, shape chenille stick
Cherry tart edge with more egg. Cover and refrigerate both to make a collar and to
Sprinkle almonds around mousses and strawberry detail the front and bottom
edge of tart and bake for mixture for 1 hour or until edges of the coat.
40-45 minutes or until the mousses are set. Divide STEP 4 Cut a short piece
golden. Brush fruit with strawberry mixture among of white chenille stick to
remaining jam to glaze, mousses and sprinkle over trim each cuff. Hot-glue
then let tart cool at room shaved chocolate. Serve. chenille-stick pieces to
temperature for 30 minutes. coat. Add a black chenille
Serve with double cream. Well suited stick belt and a rectangular
Gather your supplies buckle made from a short
Chocolate mousse with Chocolate mousse Tracing paper; red card; piece cut from silver or
strawberries Romanoff with strawberries 30 x 15cm rectangle gold chenille stick.
Romanoff card: purple or turquoise;
Preparation time: 20 mins 13cm square of paper: Cherry custard
plus 1 hour setting green plaid or metallic tartlets
Cooking time: 5 mins gold; 12cm square white Preparation time: 15 mins
Makes 6 card; glue stick; chenille plus 10 mins setting
sticks: white, black, and Cooking time: 15 mins
350g dark chocolate, silver or gold; hot-glue Makes 12
finely chopped gun and glue sticks; 16cm
6 eggs, separated square envelope, for card Cooking oil spray,
Well suited 150g unsalted butter, to grease
chopped, at room Here’s how 24 wonton wrappers
temperature STEP 1 Using a 1 tsp caster sugar
50ml orange-flavoured photocopier, enlarge Well 36 cherries with stalks
liqueur suited template (see below) still attached, chilled
2 Tbsp caster sugar to 200%. Trace onto tracing 50g dark chocolate,
Christmas From the Heart 2006
200ml pure cream paper and cut out. Use melted Santa Card Full-Size
C. Neubauer 1/8/06
100233747
500g strawberries, template to trace and cut 375ml vanilla custard
hulled, sliced a coat shape from red card. Icing sugar, to dust
Extra 2 Tbsp caster sugar
Cherry custard tartlets Extra 2 Tbsp orange-
flavoured liqueur
Shaved dark chocolate, To enlarge, set
to serve photocopier
at 200%
1 Put chocolate in a
heatproof bowl set over
a saucepan of simmering
water (don’t let bowl touch
the water). Cook, stirring Well suited
occasionally, for 5 minutes template and
or until melted and smooth. placement diagram
Stir in yolks, butter and
liqueur. Remove from heat.

106
 Cut 1
Hat
makingmerry
Cut 4
Folk beauties templates
To enlarge, set photocopier Stocking
at 200%

Ballerina angels template

House
Angel Wing
Cut 2
fold

fold

fold

fold
Shimmery chalets templates
fold

Roof
To enlarge, set photocopier
at 200%

House
1
fold

fold

fold

fold

Base
2
House 2
House
fold

fold

fold

fold

Roof
1
fold

House
fold

Roof
2
fold

fold

fold

fold

Base
Base
1
fold

Roof
2
▲

For project supplies, see Stockists page 107

Base
makingmerry

1 Preheat oven to 180°C. flower centre in satin stitch. Cut out these squares
Grease a 12-hole, ¹⁄³-cup- Work stems and angel face using craft knife and metal
capacity muffin tin with in backstitch. Work small ruler. Glue on all of the
cooking oil spray. Arrange stamen in French knots. doors and windows.
12 wonton wrappers on STEP 2 Cut backing felt STEP 4 Score and fold
a clean surface and brush along outline of ornament pieces following dotted
each with a little water, shape. Cut embroidered felt lines on diagrams. Glue
Folk beauties then sprinkle over 1 tsp to backing felt size. Attach house edges together, then
caster sugar. Top each with embroidered felt to backing glue each house onto its
another wonton wrapper, felt with running stitch, base. Glue on each roof.
at an angle, to create 8mm in from edge, leaving
an 8-point star, then put a small opening for stuffing. Ballerina angels
wonton stars into prepared Stuff lightly with fibrefill, Gather your supplies
tin holes. Bake stars for then stitch the gap closed Wooden dolly peg; yarn;
15 minutes or until crisp, using running stitch. Using white glitter cardstock;
then set aside to cool. small, sharp scissors, trim tacky craft glue; pink felt
2 Meanwhile, line an oven embroidered felt to 4mm scrap; small sharp scissors;
tray with baking paper. Dip allowance, being careful acrylic paint, markers
Shimmery chalets
bottom half of the cherries not to snip into stitching. or pencils (for face and
in melted chocolate and set Stitch a coloured thread ballet slippers); pompom
aside on prepared tray for loop to top of decoration maker or stiff card; cord
10 minutes to set. Spoon for hanging. Hang. or ribbon for hanging
2 Tbsp custard into each
tart case and top with Shimmery chalets Here’s how
3 cherries. Dust with icing Gather your supplies STEP 1 Using a pompom
sugar to serve. Glitter cardstock in white, maker or two 7cm-dia
blue, light blue, green and rings of stiff card, make
Folk beauties emerald (or any other 2 pompoms from yarn
Ballerina angels Gather your supplies colour combos desired); (see How to make
Coloured felt; cream felt; tacky craft glue; craft knife pompoms, page 146).
fibrefill; DMC Perle No. 5 and cutting mat; scoring STEP 2 Using a
thread in colours 996 blade; metal ruler photocopier, copy the
(blue), 444 (yellow), 909 Angel wings template
(dark green), 907 (light Here’s how (see previous page). Trace
green), 740 (orange), STEP 1 Using a twice onto glitter card,
797 (dark blue), 718 photocopier, enlarge cut out pieces and glue
(pink); small, sharp Shimmery chalets templates wrong sides together.
scissors; embroidery (see previous page) to STEP 3 Cut a 1cm strip
needle; Saral graphite 200% or until roof of of pink felt to wrap around
transfer paper; embroidery House 2 measures 15cm head of peg for a crown.
hoop (optional); coloured across. Cut out and trace Using small scissors, cut
thread, for hanging all pieces onto wrong side tiny triangles out of 1 long
of chosen glitter card. edge to make the crown
Note An embroidery hoop Cut out all pieces. From points. Glue short edges
is useful for maintaining glitter card, cut 2.5 x 4cm together to complete.
tension while working rectangles for doors and STEP 4 Using picture
the stitches. All of the 2.5cm squares for windows. on page 101 as a guide,
embroidery stitches used STEP 2 To create window decorate peg with ballet
can be found in the Stitch panes, mark a square on slippers, hair and a face.
Guide on page 146. back of door or window, STEP 5 Glue crown to
3mm in from edge. Using top of peg, then wings and
Here’s how a metal ruler, draw a hanging loop to back of
STEP 1 Using a 3mm-wide cross through peg. Glue a pompom to
photocopier, enlarge Folk centre and use craft front and back of peg,
beauties templates (see knife to carefully cut out pushing sides together so
previous page) to 200%. 4 small squares. there is no peg showing
Trace onto graphite transfer STEP 3 Working on wrong between pompoms.
paper, then trace each side of each house piece,
design onto a 25cm square use cut windows and doors Note To make a tighter
of cream felt. Using picture to mark where to cut out pompom, you can use
on page 100 as a guide, a 2cm square opening for a larger pompom maker
work each petal, leaf and each window and door top. or rings and trim to size.

108 For project supplies, see Stockists page

Make magc eery day

Bery
coconut
cese
cake

Visit bhg.com.au
festivefun

110
all that
glitters
‘Deck the Halls’ takes
T
his Christmas, give your place a welcoming
glow with twinkling baubles and radiant wreaths
on new meaning in a glitzy colour scheme filled with purples and
with rich golds and golds. Feel the cheer with simple but gorgeous goodies
along with a collection of whimsical woodland creatures
berry hues adorning – the kids (and grown-ups) will absolutely love them!
decorations, gifts You’ll find it’s oh-so easy to create beautiful treasures and
tempting taste sensations that mean your guests will return
and decadent treats for more. Time to make your festive season shine brightly!

111
festivefun

Putting on the glitz

This ravishing wreath is a
cinch to make and will add
a touch of razzle dazzle to
your welcome. Here, yarn
in hues of green, gold and
berry is wrapped around
a polystyrene ring in bands.
A sprinkling of beads and
sequins adds sparkle.

Homemade also means custom-made. For

a luxe look, select colours to complement
your home’s decor and Christmas tree
112
 TRY THIS
Bling up your Christmas
meal
with personal bauble pla
ce
cards. On plain baubles,
write a guest’s name in
tacky
glue and coat the letters
with glitter. You could also
use a metallic pen.

Show-ball
You’ll love creating this new
home for Frosty the Snowman
in a snowy globe, and it’s a great
project to do with the kids! All
it takes is a few craft bits and
a hint of imagination to make
this wintry wonderland.
For full instructions, see page 130

Shimmer winner
It’s easy to put on a show with
these dazzling decorations.
Simply paint a polystyrene ball
the same colour as your sequins.
Thread seed beads, then sequins,
onto a short sequin pin, dip pin
point into tacky glue and push
into the foam. Repeat to cover the
ball, then hot-glue topper in place.

For project supplies, see Stockists page

113
 Cook’s t
Hark th
i ps
e bark
■ Opt for
q
couver tu uality
re choc
for a gre ola
ater she te
and a c en
lea
when it ner ‘snap’
’s broke
■ Gif
t-wra n.
sheet o p a whole
f the ba
or brea rk ,
k into s
and tie hards
it up in
box wit a
h ribbo
n s.

Bauble stitch-up
Take up this gorgeous
modern twist on a classic.
Simply buy the timber
cross-stitch frames from
a craft store, then stitch
in colours to complement
your tree’s theme. These
also make heartwarming
handmade pressies for your
favourite people.
For full instructions, see page 130

Hark the bark

Great as a homemade
gift or table treat, this
confectionery bark comes
in two very yummy
fruit-and-choc combos.
The perfect nibble
noon and night.
For recipe, see page 130

114
For project supplies, see Stockists page
 festivefun

Dessert becomes a real

show stopper with
flambéed brandy. Don’t forget
to dim the lights before
you ignite!

Cook’s t ips
It's da bombe
!
■ Ditch the merin
gue
and serve the
ice-
cream pudding
with
a delish Berr y
and
vanilla syrup (s
It’s da bombe! recipe, page 13
ee
1).
Your celebrations will be complete ■ Surround
your
with this spectacular bombe Alaska. snowy white bo
Serve up this amazing mix of mbe
Alaska with fre
meringue, ice-cream and lamington sh
berries to serv
for a taste sensation that will e.
have everyone in awe!
For recipe, see page 130

115
festivefun

A handy hoot!
Who wouldn’t want a ‘guard
owl’ to mind their shiny tools,
needles and pins? If you’re
not all that crafty, simply
swap the fibrefill for sweet-
smelling lavender and this
owl will happily moonlight
as a drawer sachet.
For full instructions, see page 131

116 For project supplies, see Stockists page

 Messenger birds
Making Christmas cards is a hoot
with these colourful owls.
Just trace the templates onto
card and back the cut pieces
with foam tape for a raised
effect. Your message will make
a perfect landing when done!
For full instructions, see page 132

Let the kids help and they’ll feel like

elves in Santa’s workshop. Just
make sure they don’t discover your sleigh!
117
 Starring role
A single oversized star like this
makes a real impact when hung
above a table or in a doorway.
Despite its intricate appearance,
it’s very easy to make.
For full instructions, see page 132

On Prancer!
Make Santa’s reindeers in
no time at all. Simply paint an
MDF reindeer cutout in silver,
coat with tacky glue, then cover
with coarse glitter. Finished with
a gold satin bow and tiny jingle
bell, he’s ready to fly.

Pretty partridges
These partridges in a pine tree
are extraordinary thanks to the
dainty embroidery stitching
that decorates their wings.
Stitch with colourful wreaths,
baubles, leaves and more.
For full instructions, see page 133

118
 festivefun

Twitter alert!
These cheeky chatterboxes bring homes
and gifts to life. With their toasty attire –
an easy knitted scarf and fetching felt hat
– along with bendy wire legs wrapped

‘Cheep cheep!
in golden embroidery thread, you could
whip up a festive flock to adore.
For full instructions, see page 133

I wish my hat was blue

like yours – the orange
doesn’t match my scarf!
Is that pressie
for me?’

For project supplies, see Stockists page 119

festivefun

Raspberry and
strawberry lamingtons
Ready in just an hour, rev up
your celebrations with a little
Aussie fanfare. The raspberry
and strawberry coating gives
them a deliciously festive flavour.
For recipe, see page 134

120
Cook’s t ipnt
rtme
Merry asso
le gl itt er and
Edib
st are
shimmer du
practical ly a m ust Merry assortment
it co m es Begin with one basic cookie
when
g
to decoratin dough, then create icing-covered
okies
Christmas co shapes, cocoa-filled sandwiches,
s. Pi ck glittery crescents, jam-filled
and cake
up at sp ecialty thumbprints and crunchy
them
st ores biscotti. Yum!
kitchenware
ar ke ts.
and superm For recipe, see page 134

Shake your bonbon

It’s easy to make traditional
pecan brittle, especially
when there are only six simple
ingredients. Everyone will
go nutty over the results!
For recipe, see page 135

121
festivefun

Snowmen pops!
Who says you can’t enjoy
snowmen in an Aussie
summer? These cool
cake pops will go down
a treat with the kids.
For recipe, see page 135

Raisin’ the roof

pudding
With three days of
marinating in port, this
steamed pud with figs and
prunes has real oomph! A
frozen cranberry topping
gives it true festive flair.
For recipe, see page 136

122
 Online festivities
It’s incredibly busy in Santa’s workshop,
but it’s important every good elf does his
laundry. This small clothesline is complete
with a brilliant green felt-buttoned jacket,
teensy mitts and stripey gold stockings.
Hung on a sideboard or mantelpiece, it’s
guaranteed to be a talking point as the
big night approaches.
For full instructions, see page 137

For project supplies, see Stockists page 123

 Dreamy cannoli
Take a little sweetened ricotta,
bittersweet chocolate, plus
a crown of crushed pistachios,
and every bite of this
cannoli will ooze Italian
deliciousness.
For recipe, see page 138

IS
TRY THkyard
r bac
Scour you to
fo r trimmings
or florist lly w it h your
eautifu
blend in b d pine
h e m e – ivy vines an ll.
sc s w o rk we
ne
cuttings/co rnaments
o
Team with
arkle.
to add sp

Dark choc panforte

This classic Italian confection has moved
to the dark side. That is, a luscious dark
chocolate mixture with juicy dried fruits
and crunchy macadamias and Brazil
nuts spread throughout.
For recipe, see page 138

Sweet madeleines
These tasty French belles are flavoured
with orange zest and maple syrup.
They’re best eaten warm from the
oven, sprinkled with a little sugar.
For recipe, see page 138

124
 festivefun

s
Cook’s t itrpees
ad
Gingerbre nt
d if fe re
■ Use
g te c h niques
pipin
the tinsel
to create
r cookies
on the sta
ple, you
– for exam g
ke a strin
could ma d o ts.
in g
of small ic y sets
■ You c
an bu
tters from
of sta u stores.
r c
are
kitchenw

Gingerbread trees
Edible Christmas trees may look
fiddly, but they’re really easy to
make. After decorating baked
gingerbread stars with iced tinsel
and shiny cachou baubles, you
simply stack them from large to
small, finishing with a star topper.
For recipe, see page 139

125
 festivefun

Cook’s tips
es
Rudolph cupcak
■ Why not mak
e
er
Rudolph’s reinde
by sw ap pi ng
friends
er ry re d no se s
the ch
er s?
for choc Maltes
■ Not a huge
fan of
ti? Sw ap the
amaret
ui ts us ed fo r
bisc
y
the snout with an
d bi sc ui t.
small roun

Rudolph cupcakes
With these bright red noses, it’s clear Rudolph is
in the house! Almost too cute to eat, these cupcakes
are extra special with their shiny gold cases.
For recipe, see page 139

126
Strawberry trifle
Finish off a berry merry
Christmas feast with
a fruity trifle finessed
with a berry jelly and
silky custard.
For recipe, see page 139

White choc
and strawberry
cheesecake
A smooth cheesy
centre with swirls of
strawberry jam and
a rich white chocolate
icing, topped off
with cherries and
rose petals, equals
sweet satisfaction.
For recipe, see page 140

127
 Sticky toffee
pudding
Festivities will sparkle
with this pudding
drenched in a mouth-
watering salted toffee
sauce. The shards
of praline and a few
fireworks will be met
with oohs and aahs.
For recipe, see page 141

Cherry and pecan cake

A jewel in the Christmas crown,
this cake is as traditional as they
come with nuts, spices and
a must-have slosh of brandy.
For recipe, see page 142

128
 festivefun

‘Smile for the

camera Mark, it’s
close-up time!’

Hip and ‘hoppening’

This cool pair of Christmas
rabbits makes gift-giving groovy,
baby! Their stylish outfits only use
a tiny amount of fabric, so be
on the lookout at op-shops for
baby socks you can cut to form
leggings, and in fabric stores
for textured remnants. The fun
is all in the details.
For full instructions, see page 142

For project supplies, see Stockists page 129

 Show-ball Here’s how touch the water). Stir until
Gather your supplies STEP 1 Refer to Bauble melted and smooth.
Koch Glass Tealight Holder stitch-up cross-stitch 3 Pour warm chocolate
Hanging Ball (10cm diagrams (see opposite). into prepared tin. Arrange
diameter); green felt; craft Each square on diagrams fig and orange pieces over
glue; white glitter; white represents 1 cross-stitch surface in a decorative
acrylic paint; one 20mm on a timber frame, and pattern, or just scatter over.
Show-ball and one 10mm wooden each symbol represents 4 Set aside for 2 hours or
bead; black and orange a colour of thread. Start until chocolate has set.
permanent markers; red stitching at bottom left 5 Gift-wrap whole sheet of
and green yarn scraps; corner of design, keeping bark or broken into pieces.
bamboo skewer; 3mm tension even throughout.
ribbon; hot-glue gun and STEP 2 Begin stitching White chocolate,
glue sticks; paintbrush by bringing needle up from pistachio, hazelnut
back of frame. Leave 3cm and cranberry
Here’s how of thread at back of frame Preparation time: 10 mins
STEP 1 Coat inside base (secure with first few plus 2 hours setting
Bauble stitch-up of bauble and both beads stitches). Make a row of Cooking time: 5 mins
with white paint. Set aside diagonal stitches, counting Makes 1 slice-tin slab
to dry. Next, paint top and as you go to match stitches (about 10 pieces)
inside base of bauble, as shown on diagram, then
well as both beads, with work back across row to Cooking oil spray,
craft glue, then sprinkle finish each cross-stitch. to grease
with white glitter. Hot-glue STEP 3 To complete each 2 x 200g blocks white
the 2 beads together to colour section, secure chocolate, chopped
make a snowman. thread by pushing needle 2 Tbsp pistachios
STEP 2 Using orange through to back of the ¼ cup roasted
marker, colour the skewer work then running needle hazelnuts, peeled
Hark the bark
point orange, cut to 1cm, under a few stitches. Trim ¼ cup whole dried
and hot-glue onto face for ends. To finish, attach felt cranberries
a nose. Draw on eyes with backing included with
black marker. Plait 3 lengths frame over back of frame 1 Grease a 19 x 29cm
of yarn to make a scarf. to cover. Secure a loop slice tin with cooking oil
Knot ends, wrap around of thread for hanging. spray. Line base and sides
neck and hot-glue in place. with baking paper.
STEP 3 Using a Hark the bark 2 Put chocolate in a large
photocopier, copy Show- Dark chocolate, heatproof bowl set over
ball templates (see top fig and orange a saucepan of simmering
It’s da bombe! right, opposite). Cut 2 large Preparation time: 10 mins water (don’t let bowl touch
trees from green felt. Cut plus 2 hours setting the water). Stir until melted
1 in half and glue each half Cooking time: 5 mins and smooth.
to sides of whole tree at Makes 1 slice-tin slab 3 Pour chocolate into
right angles. Repeat for (about 10 pieces) prepared tin. Arrange
smaller tree. Hot-glue trees pistachios, hazelnuts and
and snowman onto inside Cooking oil spray, cranberries over surface
base of bauble. Loop to grease in a decorative pattern,
ribbon through top to hang. 2 x 200g blocks dark or simply scatter over.
chocolate, chopped 4 Set aside for 2 hours or
A handy hoot! Bauble stitch-up ¼ cup dried figs, until chocolate has set hard.
Gather your supplies thinly sliced 5 Gift-wrap whole sheet of
Timber cross-stitch frame; ¼ cup dried or glacé bark or broken into pieces.
embroidery needle; sharp orange slices, chopped
scissors; DMC embroidery into triangles It’s da bombe!
thread (as outlined in Preparation time: 15 mins
diagram, far right) 1 Grease a 19 x 29cm plus 8½ hours freezing 

slice tin with cooking oil Cooking time: 10 mins
Note Before stitching, spray. Line base and sides Serves 10-12 

cut each thread colour into with baking paper.
50cm lengths to prevent 2 Put chocolate in a large Cooking oil spray,
twisting and knotting. heatproof bowl set over to grease
Separate each length of a saucepan of simmering 2L vanilla ice-cream
6 strands into 3 strands. water (don’t let the bowl ¾ cup fruit mince 


130
 festivefun

2 Tbsp sweet sherry STEP 11 To flambé (see Show-ball templates

(apera) below right), heat brandy in
200g premium vanilla a medium frying pan over a
bean custard 

 low heat until shimmering.
1 cup frozen raspberries Turn off heat and ignite
8-10 lamington fingers 
 brandy with a long match.
4 egg whites 
 Immediately pour over bombe
1 cup caster sugar 
 Alaska. Serve immediately.
2 Tbsp brandy 

Variation Omit the Cut 2
STEP 1 Grease an 8-cup meringue and follow Steps Cut 2
pudding basin with cooking 1-4 of the recipe to make a
oil spray and line with delicious ice-cream pudding.
2 layers of plastic wrap. Serve topped with Berry
Bauble 01 Bauble
Bauble 02 cross-stitch diagrams
stitch-up
STEP 2 Put ice-cream in and vanilla syrup (see
a large bowl. Set aside for Bauble
recipe, 01
below). KEYBauble 01 Bauble 02 KEY 02
Bauble
DMC 601 DMC 601
10 minutes to soften slightly. 
 KEY KEY KEY KEY
DMC 550 DMC 550
STEP 3 Meanwhile, combine Berry and vanilla syrupDMC 601 DMC 601 DMC 601
DMC 471 DMC 601
DMC 550
DMC 471 DMC 471
fruit mince and sherry (apera) Preparation time: 5 minsDMC 550 DMC 550 DMC 550
DMC
DMC 601
915
DMC 550
DMC 915
DMC 471 DMC 471
DMC 3607
in a small bowl. Fold into the Cooking time: 10 mins DMC 471 DMC
DMC 471
3607 or
DMC 3607 DMC 915
DMC 915
DMC 550 DMC 471
ice-cream, along with custard. Makes 2 cups
Gently fold in raspberries.
Bauble915 01
DMC 3607
DMC DMC 3607
DMC 601

STEP 4 Spoon ice-cream ½ cup caster sugar KEY

mixture into prepared basin. 2 Tbsp Chambord liqueur DMC 601
Bauble
Cover and freeze 01
for about or blackcurrant cordial Bauble 02 DMC 550

8 hours or until firm. KEY

2 cups frozen raspberries, KEY DMC 471

STEP 5 Heat a large dessert partially

DMC 601
thawed DMC 601
DMC 471
DMC 550 DMC 550
DMC 601
spoon in a jug of boiling 1 vanilla
DMC 471
bean, halved DMC 471
DMC 3607
water for 30 seconds. Drag lengthways DMC 915

it across base of pudding 250g strawberries, hulled, DMC 3607

to slightly melt ice-cream. quartered

Lay lamington fingers over
the top in a single layer to
cover completely, pressing
1 Put caster sugar, liqueur
or cordial and berries in
steps It’s da bombe!
lightly to adhere. Freeze for a small saucepan over a
30 minutes to harden. medium heat. Cook, stirring,
STEP 6 Preheat oven to for 3 minutes or until sugar
220°C. Line an oven tray is completely dissolved.
with baking paper and 2 Strain fruit mixture,
2 foil strips to form a cross. discarding the solids, into
Grease foil with cooking oil a medium saucepan. Scrape
spray. Put a serving plate
into the freezer to chill.

seeds from vanilla pod, then
add seeds and pod to the
STEP 4 STEP 5
STEP 7 Put egg whites sugar syrup. Cook over a
into the bowl of an electric medium heat for 5 minutes,
mixer and beat until soft or until mixture is thick and
peaks form. Add sugar, syrupy. Remove from heat
1 Tbsp at a time, beating and stir in strawberries.
until thick and glossy. 3 Immediately spoon warm
STEP 8 Turn out pudding syrup over top of ice-cream
onto prepared tray. Working
quickly, spread meringue over
pudding. Alternatively, keep
in an airtight container or jar
STEP 8 STEP 9
pudding and lamington edges for up to 3 days, or give as How to flambé
until completely covered. a sweet Christmas gift!
STEP 9 Use back of a spoon
to create soft, fluffy peaks in A handy hoot!
the meringue. Bake for 5-8 Gather your supplies
minutes or until meringue Scraps of fabric for body and
has lightly browned. back pocket; red, pink, white
STEP 10 Use 2 large spatulas and black felt; 50cm matching
to transfer bombe Alaska to thin ribbon; matching thread;
prepared serving plate.
 pinking shears; fibrefill Heat brandy. Ignite. Pour over bombe!
▲

For project supplies, see Stockists page 131

 Here’s how Here’s how as a strip. Attach to card
STEP 1 Cut three 17 x STEP 1 Using a using foam tape.
19cm rectangles – 2 from photocopier, enlarge
body fabric, 1 from pocket Messenger birds templates Starring role
fabric. Using a photocopier, (below) to 250%. Make Gather your supplies
enlarge A handy hoot! multiple copies. Cut out Bright-patterned gift-wrap;
templates (see opposite) to make templates for each large sheet of white glitter
Messenger birds to 143%. Cut Beak from part of the owl figures. card; coloured card; foam
red felt, and two 3.5cm- Trace templates onto core; 27⁄ 8 -inch (7.5cm)
diameter circles from black. corresponding card, turning circle punch or pair of
Using pinking shears, templates over as needed compasses; spray adhesive;
cut 2 Wings out of body to create a mirror image. hot-glue gun and glue
fabric, 2 Wings from pink STEP 2 To make white sticks; tacky craft glue;
felt and two 5cm-diameter base card, cut card as thin ribbon, for hanging
circles from white felt. follows: Merry Christmas
STEP 2 Lay felt wing on card, 22 x 19cm; Deck Here’s how
top of fabric wing, wrong The Halls card, 31 x 14cm; STEP 1 Using a
Starring role sides together. Cut ribbon Tree Hanging card, 25 x photocopier, enlarge Starring
in half, then insert 1 piece 14cm. Score and fold the role template (below) by
of ribbon 2cm in between cards in half. Cut a piece of 200%, then 311%. Trace
layers on wing tip. Straight coloured card for front
stitch around wing, using of each card, 1cm smaller
a 6mm seam allowance. all around than white base
Repeat for second wing. card. Attach to centre
STEP 3 Fold pocket fabric of card front using tape.
To enlarge, set
in half (with the pattern STEP 3 Assemble designs, photocopier
showing), then place and background to foreground. at 200%, then
pin over lower half of back. Glue card pieces/thread in enlarge again as
Pretty partridges Using 3 evenly spaced position, using foam tape instructed

vertical lines of decorative to raise pieces, as desired.

stitching, stitch through STEP 4 Using a word
all layers to make 4 narrow processor and printer, print
pockets to carry tools. a greeting onto white card
STEP 4 Using picture (or handwrite). Cut out Starring role template
(see page 116) as a guide
and Stitch guide (see page
146) for all stitches, place
and pin eyes and beak on Messenger birds
Twitter alert! front. Blanket stitch through templates
all layers around edge of To enlarge, set
black felt. Straight stitch photocopier
at 250%
around beak, 2mm
in from edges.
STEP 5 On owl front, place
and pin wings at sides 3cm Deck
The Halls
from base. Turn over, place
back piece and pin all layers
together. Using a 1.5cm
seam allowance, stitch
around owl, leaving a gap
in base. Turn through. Stuff
with fibrefill and slip-stitch
opening closed.

Messenger birds
Gather your supplies
White card; coloured card;
craft glue; foam tape, Tree
Hanging
glitter card; metallic thread;
double-sided tape; word Merry
Christmas
processing program
and printer (optional)

132
 festivefun

Pretty partridges
templates
A handy hoot!
Wing
templates

Bird set photocopier

To enlarge, Wing
at 200%
Beak Cut 2

onto white glitter card, then Here’s how remaining black felt strip 1 Hat Side to side of Hat
cut out. Trace again onto STEP 1 Trace Pretty between layers (allowing a Centre and stitch together.
foam core. Cut out, 5mm partridges templates (above) border to show) and sewing Repeat for other side. Turn
in from traced line. Using onto tracing paper and cut through head feathers and through. Fold up front of
a hot-glue gun, attach back out: pattern pieces include ribbon ends. Leave an hat and tack in place.
of card star to foam core star. a 6mm seam allowance. opening to stuff with fibrefill, STEP 4 To make wings,
STEP 2 Lightly spray From desired colours of felt, then slip-stitch closed. Sew trace 2 Large Wing and
coloured card with adhesive trace patterns and cut out wing tips together. 2 Small Wing templates
and smooth over gift-wrap. 2 Wings and 2 Bird shapes, onto white felt and cut out.
Using circle punch or pair for each bird. Cut a 4cm Twitter alert! Glue Small Wings onto Large
of compasses, pencil and square of felt for the head Gather your supplies Wings, then glue to sides
scissors, cut out 12 circles feathers. Fold square in half Cream yarn; thin card; of body (use picture on
from covered card. and make 1.5cm-long cuts pompom maker or stiff card; page 119 as a guide).
STEP 3 On coloured card, into the fold about 3mm coloured felt and matching STEP 5 To make beak, cut
draw and cut an equilateral apart. Cut three 6mm-wide thread (for hat); white felt; a long, thin triangle from
triangle as large as 1 circle. strips from black felt – two coloured felt or yarns, double- doubled felt. Glue fold to
Place on gift-wrap side of 20cm long and one 41cm pointed knitting needles or face (beak either opened or
first circle and use as a guide long, piecing if needed. knitting needles (for scarf); closed). Glue 2 seed bead
to make 3 folds, folding up STEP 2 Using 3 strands black seed beads; coloured eyes to face. Set aside to dry.
edges of circle towards of embroidery thread and felt and matching DMC Perle STEP 6 To make scarf, use a
centre of triangle. Repeat following Stitch guide (see Cotton No. 5 thread (for strip of felt or cast 5 stitches
to make 12 folded circles. page 146), embellish each beak) and matching acrylic onto knitting needles and
STEP 4 Enlarge Starring role Wing as desired, using paint (for feet); craft glue; work a 30cm stocking stitch
template to 200%, then French knots, straight stitch, paper-covered wire; wire or i-cord scarf, changing
222%. Cut out, trace onto lazy daisy or other decorative cutters; small paintbrush colours every 3cm. Cast off
back of foam core and cut stitches. Using running stitch, and sew in ends, if needed.
out. Using picture as a guide sew a short black felt strip Here’s how STEP 7 Make legs in a
(see page 118) and craft around each Wing piece, STEP 1 Using a pompom colour to match beak. Cut
glue, arrange and glue folded allowing a narrow border of maker or 2 x 5cm-diameter 6 pieces of wire, two 9.5cm,
circles onto foam core. black to show around edge. rings of stiff card, make 5cm and 1.5cm long. Apply
STEP 5 Hot-glue decorated While stitching, tack rounded 2 pompoms (see How to 2 coats of paint; leave to dry.
star onto centre of white Wing sections to a Bird make pompoms, page 146). Glue and wrap each piece
glitter card, points aligned. piece, aligning front and Stack and glue together. with DMC thread. Using
Hot-glue ribbon loop to back back. Using all 6 strands of STEP 2 Using a photocopier, templates (see over page)
of 1 point of star to hang. thread, make a French knot enlarge Twitter alert! as a guide, bend each 9.5cm
eye on front and back Bird. templates (see over page) length into a right angle at
Pretty partridges STEP 3 Fold fringed head to 200%. Trace Large Wing, 3cm from 1 end. Bend each
Gather your supplies feathers in half lengthways Small Wing, Hat Centre and 5cm length into a ‘V’. Glue
Tracing paper; felt in desired and pin to wrong side of Hat Side onto thin card, then each right angle into each
colours; black felt; matching 1 Bird head. Fold ribbon in cut out to make templates. ‘V’ (for toes). Glue 1.5cm
embroidery thread; sewing half and pin ends of loop to STEP 3 To make the hat, lengths to back of each
needle; crewel needle; centre back of 1 Bird piece. trace hat templates onto foot. Glue top of legs into
5mm-wide x 30cm satin Using running stitch, sew coloured felt. Cut out pompom body. Dress bird
ribbon; fibrefill front to back, sandwiching quantities as directed. Pin with scarf and hat.
▲

For project supplies, see Stockists page 133

 Hat
Side
Cut 2 9.5cm 1.5cm
Hat

Enlarge to 204%
5cm
Side Twitter alert! templates
Cut 2 9.5cm 1.5cm

Enlarge to 204%
5cm

Cut 2
To enlarge, set photocopier
at 200%. Note: seam
Hat allowances are not included

Cut 2
Hat Centre
Small WingSide Cut 1
Cut 2 Cut 2 Hat
Hat
9.5cm 1.5cm
Side
Centre

Enlarge to 204%
5cm
Raspberry and
Small Wing
9.5cm
Cut1 2
Cut
1.5cm

Enlarge to 204%
Cut 2
Enlarge to 204%
strawberry
Merry assortment
lamingtons
5cm

Cut 2

Cut 2
Large Wing Hat
Cut 2 Centre
Small Wing Hat
Large Cut 1
Cut 2Wing Centre
Cut 2

Cut 2 Small Wing

Cut 2 9.5cm Cut 1 1.5cm
Enlarge to 204%
5cm

Raspberry
Cut 2 and
Large Wing
Cut 2 puree to a fine sieve set Merry assortment –
Merry assortment strawberry Large Wing
over
Cuta2bowl. Stir puree to 1 dough 5 ways
lamingtons pass through sieve. Discard 1 Vanilla cookies
Preparation time: 30 mins solids. (You will need Preparation time: 25 mins
Cooking time: 30 mins ½ cup strawberry puree.) plus 1 hour freezing
Hat Makes 24 3 Sift flours twice into and 30 mins cooling
Centre a large bowl and set aside. Cooking time: 20 mins
Cooking oil spray,
Cut 1 to grease
Put egg whites in a medium
bowl and, using an electric
Makes about 24

150g frozen raspberries, mixer, beat on medium 170g unsalted butter,

thawed speed until soft peaks form. softened, chopped
125ml water Add extra caster sugar, ½ cup caster sugar
Shake your bonbon 2 Tbsp caster sugar 1 Tbsp at a time, beating Pinch salt
250g punnet well after each addition 2 tsp vanilla extract
strawberries, hulled, until a thick meringue 2 cups plain flour, sifted
roughly chopped forms. Add egg yolks and Vanilla icing (see recipe,
½ cup self-raising flour beat until combined, then opposite)
¼ cup plain flour gently fold in sifted flours 2 tsp edible glitter or
¼ cup cornflour until well combined. or gold sprinkles,
4 eggs, separated 4 Spoon mixture into to decorate
Extra ²⁄³ cup caster sugar prepared tin and bake for
4 cups icing sugar 25-30 minutes or until 1 Put butter, sugar and
Snowmen pops! mixture, sifted mixture springs back when salt in a large bowl. Using
20g butter, melted lightly pressed with a finger an electric mixer, beat on
3 cups shredded coconut or back of a spoon. Allow medium-low speed for 1
to cool in tin for 5 minutes, minute or until smooth. Add
1 Preheat oven to 180°C. then transfer to a wire rack vanilla and beat on low to
Grease a 30 x 20cm to cool completely. combine. Add flour and beat
lamington tin with cooking 5 Cut cake into 24 on low until dough comes
oil spray, then line base and squares. Add ½ of the icing together. Using hands, work
sides with baking paper. sugar and ½ of the butter dough into a ball and halve.
Put raspberries, ½ of the to raspberry puree, then 2 Working with 1 half
water and ½ of the caster add remaining icing sugar at a time, roll out dough
sugar in a small food and butter to strawberry between 2 pieces of baking
processor. Process until puree. Stir each mixture paper until 5mm thick.
pureed. Transfer raspberry until a smooth icing forms. Leave between paper and
puree to a fine sieve set Using forks, coat ½ of freeze for 1 hour or until
over a bowl. Stir puree to the cake squares with dough is easy to handle.
pass through sieve. Discard raspberry mixture, then 3 Preheat oven to 190°C.
solids. (You will need roll in ½ of the coconut. Line 2 oven trays with
½ cup raspberry puree.) Put on a wire rack to set. baking paper. Stand
2 Rinse processor, then 6 Coat remaining cake 1 dough portion at room
add strawberries with squares with strawberry temperature for 5 minutes
remaining water and caster mixture and remaining to soften. Using a 5cm
sugar, then process until coconut. Put on a wire cutter in round and star
pureed. Transfer strawberry rack to set. Serve. shapes, cut dough and

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arrange shapes, 3cm apart, 4 Re-roll cookies in any 2 Bake in 2 batches for Shake your bonbon
on prepared trays. Repeat remaining icing sugar on 8-10 minutes or until edges Preparation time: 20 mins
rolling with remaining dough the plate. Serve. begin to brown. Transfer plus 10 mins setting
and cut out more shapes. to wire racks for about Cooking time: 15 mins
4 Bake in 2 batches for 3 Cocoa sandwich cookies 5 minutes to cool slightly. Makes about 15
8-10 minutes or until Preparation time: 25 mins Re-press thumb indentations
cookies are almost firm to plus 30 mins freezing with the rounded side of 1 cup caster sugar
the touch and golden. and 30 mins cooling a measuring spoon, then 2¹⁄³ cups pecans,
5 Transfer to wire racks Cooking time: 15 mins fill the indentation with a little roughly chopped
for 20 minutes to cool. Makes about 50 marmalade or jam. Set aside 20g butter
6 Ice cookies with Vanilla on wire racks for 10 minutes 1 Tbsp maple syrup
icing. Decorate with glitter 1 Preheat oven to 190°C. to cool completely. Serve. 1 tsp vanilla extract
or gold sprinkles. Serve. Line 2 oven trays with baking ¼ tsp ground cinnamon
paper. Prepare the dough 5 Toasted-nut biscotti
VANILLA ICING following Vanilla cookies Preparation time: 30 mins 1 Line a large oven tray
Put 1½ cups icing sugar recipe (see opposite), except plus 1 hour 20 mins cooling with baking paper.
and ¼ tsp vanilla extract in whisk ¹⁄³ cup cocoa powder and 10 mins setting 2 Put sugar in a large
a small mixing bowl. Stir in into flour before adding it to Cooking time: 40 mins non-stick frying pan over
enough milk, a little at a time, the butter mixture (dough Makes about 30 medium-low heat. Cook for
to reach desired consistency. may be stiff). Roll out dough 10-15 minutes, shaking pan
between 2 pieces of baking 1 Preheat oven to 190°C. as sugar dissolves. When
Cook’s tip Adding milk, paper to 3mm thick. Leave Line an oven tray with baking mixture is a golden-caramel
at about 1 tsp at a time, will in paper and freeze for paper. Prepare dough colour, add remaining
help you reach your drizzling 30 minutes to harden slightly. following Vanilla cookies ingredients. Shake pan until
or piping consistency more 2 Using a 3cm scalloped recipe (see opposite), but mixture is well combined.
easily. If icing does become square cookie cutter, cut out stir 1 cup finely chopped 3 Pour over prepared tray.
too thin, thicken with a little shapes from dough. Arrange toasted pecans into dough Stand at room temperature
icing sugar, adding 1 tsp at 3cm apart on prepared trays. before flour is almost for 10 minutes or until set.
a time, until as desired. 3 Bake in 2 batches for incorporated. Halve dough When firm, break into pieces
6-8 minutes or until edges and shape each portion (size of a 20-cent coin),
2 Lemon crescents of cookies are firm. into a 10 x 4cm log. Arrange then gift-wrap as bonbons.
Preparation time: 25 mins 4 Transfer cookies to wire logs, 5cm apart, on prepared
plus 30 mins cooling racks for 20 minutes to cool. tray. Using your hand (or Snowmen pops!
Cooking time: 20 mins Just before serving, spread a glass), lightly press each Preparation time: 30 mins
Makes about 42 half of the cookies with log until about 5cm wide. plus 15 mins chilling
chocolate-hazelnut spread. 2 Bake for 20 minutes or and 30 mins setting
1 Preheat oven to 190°C. Top with remaining cookies, until lightly browned. Leave Cooking time: 5 mins
Line 2 oven trays with baking base-side down. If you like, cookies on tray and place on Makes 18
paper. Prepare dough roll edges of completed wire rack for 1 hour to cool.
following Vanilla cookies cookies in toasted shredded 3 Reduce oven to 150°C. 250g chocolate or butter
recipe (see opposite), except coconut to decorate. Serve. Line 2 oven trays with baking cake (without icing)
start by putting caster sugar paper. Using a serrated knife, 2 Tbsp thickened cream
and 1 Tbsp finely shredded 4 Spiced thumbprints cut each log crossways and ¼ cup dark chocolate
lemon zest in a large mixing Preparation time: 25 mins on a slight angle, into 1.5cm- melts, melted
bowl. Using fingers, rub plus 20 mins cooling thick slices. Arrange, cut-side 1 tsp rum or vanilla
together until sugar is moist Cooking time: 20 mins down, on 2 prepared trays. essence
and aromatic. Add butter and Makes about 42 4 Bake for 8-10 minutes. ¹⁄³ cup mixed dried fruit,
salt, and continue as directed. Swap trays and bake for finely chopped
Pinch off 3cm pieces of 1 Preheat oven to 190°C. a further 8-10 minutes 2 cups white chocolate
dough. Mould into 8cm-long Line 2 oven trays with baking or until cookies are lightly melts
logs then form logs into paper. Prepare dough toasted. Transfer biscotti to 18 x $2 milk chocolate
crescents. Arrange shapes, following Vanilla cookies wire racks for 20 minutes coins, wrappers removed
3cm apart, on prepared trays. recipe (see opposite), but to cool completely. 18 Nestlé Rolo chocolates
2 Bake in 2 batches for whisk 1 tsp ground cinnamon, 5 Put 100g chopped dark 18 M&M’s Minis
8-10 minutes or until bases ½ tsp ground ginger and chocolate in a heatproof 2 orange jubes
are lightly browned. a pinch of ground cloves into bowl over a saucepan of Edible black writing
3 Transfer cookies to wire flour before adding to butter simmering water (don’t let icing, to decorate
racks for 2 minutes to cool mixture. Shape dough into bowl touch the water). Stir
slightly. Roll warm cookies in 3cm balls and roll in sugar. chocolate until melted and Note You will also need
1 cup icing sugar on a large Arrange, 3cm apart, on smooth. Dip base of slices 18 lollipop sticks as well as
flat plate. Transfer to wire prepared trays. Using your into chocolate. Put aside for styrofoam or a florist block
racks for 20 minutes to cool. thumb, press centre of balls. 10 minutes to set. Serve. and ribbon to decorate.
▲

135
 1 Line an oven tray with Raisin’ the stir to combine. Cover in
baking paper. roof pudding plastic wrap and chill for
2 Put cake in a large bowl Preparation time: 20 mins 3 days to marinate.
and, using fingers, crumble plus 3 days 3 hours STEP 3 Add milk and
into fine pieces. Add cream marinating, 1 hour cooling eggs to fruit mixture. Put
and melted dark chocolate; and 1 week maturing butter, breadcrumbs and
stir to combine. Add rum or Cooking time: 5 hours flour in a separate bowl,
Raisin’ the roof pudding vanilla essence, then stir in 10 minutes then rub together until
fruit until well combined. Serves 12 the mixture resembles
3 Using damp hands, roll coarse breadcrumbs.
chocolate mixture into 100g dried figs STEP 4 Add breadcrumb
18 balls, each slightly 100g pitted prunes mixture to fruit mixture and
smaller than a golf ball. 100g raisins beat until smooth. Cover
Put on prepared tray. 100g glacé cherries in plastic wrap. Set aside
Chill for 15 minutes. 50g mixed dried peel for 3 hours or until
4 Meanwhile, put white 100g glacé ginger breadcrumbs are plump.
chocolate melts in a large 2 Tbsp mixed spice STEP 5 Grease a 6-cup
Online festivities heatproof bowl set over 1 tsp ground cardamom pudding basin with extra
a saucepan of simmering 1 Tbsp vanilla extract butter and line with baking
water (don’t let bowl touch 250ml port paper. Spoon in mixture
the water). Stir, using a 1 cup dark brown and secure lid.
plastic spatula, until melted sugar, firmly packed STEP 6 Sit basin on top of
and smooth. Remove bowl ¼ cup treacle a trivet or upturned saucer
from pan and set aside. 50ml milk in a large saucepan. Pour in
5 Put chocolate coins on 3 eggs enough hot water to come
a work surface. Dip a skewer 100g unsalted butter, halfway up side of basin.
into melted chocolate; put softened Bring to a simmer over a
a small dollop of chocolate 1½ cups dried medium heat. Reduce heat
onto centre of each coin. breadcrumbs to low. Cook for 5 hours
Put 1 Rolo, upside down, in ½ cup wholemeal flour or until just firm, topping
centre of each coin to make Extra butter, to grease up water as necessary.
snowmen’s hats. Use skewer Rum, to brush STEP 7 Remove basin
to put a small dab of melted Vanilla custard and from water and cool. Turn
chocolate on side of each thawed frozen out pudding, cover in plastic
hat and attach M&M’s for cranberries, to serve wrap and chill for 1 week
decoration. Put aside to set. (or up to 1 month). Brush
6 Cut jubes into pyramid- STEP 1 Chop fruit, peel with 1 tsp rum every 2 days.
shaped pieces for noses. and ginger into small, even STEP 8 To reheat pudding,
7 Dip a lollipop stick into pieces. Put in a large bowl. bring to room temperature.
melted white chocolate and STEP 2 Add spices, vanilla, Put in a greased pudding
insert into 1 ball. Dip entire port, sugar and treacle, and basin. Follow Step 6, but
ball in chocolate to coat,
gently tapping off any Raisin’ the roof pudding
excess, then push stick into steps
a florist block or styrofoam.
Repeat to make 18 pops
and set aside until set.
8 Reheat white chocolate
in microwave on medium/
50% for 20-second intervals
until chocolate is melted
and smooth. Re-dip balls,
1 at a time and immediately
STEP 1 STEP 2
put a hat on top of each one
and a piece of jube on face
for a nose. Put sticks in
florist block or styrofoam.
Put aside until fully set.
9 Use black writing icing
to pipe a mouth and eyes
onto each ball. Tie a ribbon
on each for a scarf. Serve.
STEP 3 STEP 4
136
 festivefun

Online festivities templates

To enlarge, set photocopier
at 200%. Note: seam
Pant
allowances are not included. Cut 2

Jacket Collar Cut 1

Fold
Hat Jacket
Cut 1 Front
Cut 2
Angel Wing
Cut 2

Sleeve
Stocking
Cut 4

Cut 2

Jacket Mitten
Back Cut 4
Cut 1

Jacket Cuff
Cut 2 Star
Cut 2

only cook for 1 hour or until and peach instead of ginger, stocking front) with matching machine stitch left front
heated through. Remove dried peel and cherries. thread. With right sides to right front from waist to
from water and cool for facing, pin front and back crotch. Repeat for back
5 minutes. Turn out onto a Online festivities pieces together and machine seam. Pin and stitch inner
serving platter. Serve topped Gather your supplies stitch around stocking, leg seam, beginning at
with custard and cranberries. Felt in assorted colours; leaving an opening at top. 1 ankle and stitching up leg
matching threads; needle; Turn through. Repeat for the and around to other ankle.
Cook’s tips mini clothes pegs; string or second stocking. Turn through. Hand stitch
■ Make your pudding a ribbon for hanging; thin card; STEP 3 To make 1 mitten, 2 belt loops to waistband.
couple of months in advance. tiny bought pompom (for hat) hand stitch a contrasting felt Cut a strip of contrasting felt
Allow it to mature for a week star to 1 piece (to be mitten to make a belt (see picture
(brushing daily with rum), Note Before cutting felt front) with matching thread. on page 123 as a guide).
then wrap in a double layer pieces, add a 5mm seam With right sides facing, pin Thread through loops and
of plastic wrap. Freeze until allowance to all edges which front and back together and then knot at the front.
ready to use. To reheat, require sewing. machine stitch around mitten, STEP 6 To make jacket, with
follow Step 8 of the recipe. leaving an opening at wrist. right sides facing, pin and
■ If you live in a hot area and Here’s how Turn through. Repeat for the machine stitch each Jacket
want to make your pudding STEP 1 Using a photocopier, second mitten. Front to Jacket Back along
ahead of time, see if your enlarge Online festivities STEP 4 To make the hat, shoulder seam. Do not turn
local butcher will vacuum- templates (see above) to hand stitch contrasting felt through. Pin and machine
seal it (once it’s cooked 200%. Trace design onto stripes to Hat with matching stitch top of 1 Sleeve to
and cooled), adding a little thin card and cut out to make thread. With wrong side armhole, centring to shoulder
rum to the bag. (You might templates. Trace templates facing out, pin and machine seam. Repeat for other side.
want to leave the leftover onto felt and cut out the stitch side seam. Turn On 1 side, pin sleeve and
rum with the butcher to say quantities as directed. through. Stitch small side seams. Stitch together,
thanks for his help!) STEP 2 To make 1 stocking, pompom to top of hat. beginning at cuff and
■ Like a tropical flavour? hand stitch contrasting felt STEP 5 To make pants, with stitching up arm and down
Use dried mango, pineapple stripes to 1 piece (to be right sides facing, pin and side seam. Repeat for other
▲

For project supplies, see Stockists page 137

 side. Turn through. Hand plastic bag, seal bag and reduce heat and simmer
stitch Jacket Collar and each snip off a small corner of for 2 minutes. Add honey
Cuff in position. Hand stitch bag). Pipe filling into each mixture to nut mixture and
3 small circles of felt to shell. Serve immediately. stir to combine. Spoon into
front of jacket for buttons. prepared tin and spread
STEP 7 Using mini pegs, Variation To make evenly, smoothing top.
attach finished clothes chocolate-flavoured cannoli, 4 Bake for 40-45 minutes
Dreamy cannoli to string or ribbon. Hang. stir ¼ cup of cocoa powder or until firm to touch. If
into the ricotta mixture. panforte starts to colour
Dreamy cannoli too much, cover loosely
Preparation time: 20 Get ahead Dip unfilled with foil. Cool completely
mins plus 20 mins setting cannoli shells into chocolate in tin for about 1 hour.
Cooking time: 5 mins mixture and sprinkle with 5 Turn out cake. Combine
Makes 12 nuts. Store in an airtight extra cocoa and icing sugar
container in the fridge for in a bowl, then generously
450g fresh ricotta up to 3 days before filling. dust panforte. Cut into thin
¾ cup icing sugar wedges and serve.
Dark choc panforte 1 tsp vanilla extract Dark choc panforte
50g dark chocolate, Preparation time: 20 mins Sweet madeleines
grated plus 1 hour cooling Preparation time: 15 mins
150g dark chocolate, Cooking time: 1 hour Cooking time: 25 mins
chopped Serves 8-10 Makes 24
12 cannoli shells
¾ cup finely chopped Cooking oil spray, 125g butter, melted
pistachios to grease Plain flour, to dust
300ml thickened cream 100g macadamias 2 eggs
125g Brazil nuts ¹⁄³ cup raw caster sugar
1 Put ricotta, icing sugar 100g glacé cherries 2 tsp vanilla extract
Sweet madeleines
and vanilla in a medium 100g raisins, roughly ¼ cup maple syrup
mixing bowl. Stir until chopped Finely grated zest
well combined and almost 100g sultanas of 1 orange
smooth. Stir in grated dark 100g soft and juicy dried Extra 1 cup plain flour
chocolate. Cover and figs, roughly chopped ½ tsp baking powder
refrigerate until needed. ¾ cup plain flour Extra 2 Tbsp raw caster
2 Line a wire rack with 2 Tbsp cocoa sugar, to dust
baking paper. Put chopped 200g dark chocolate,
chocolate in a small roughly chopped 1 Preheat oven to 200°C.
heatproof bowl set over ²⁄³ cup honey Put butter in a saucepan
Gingerbread trees a saucepan of simmering ¹⁄³ cup caster sugar over a medium heat and
water (don’t let bowl touch Extra 1 tsp cocoa cook for 2-3 minutes or
the water) and stir for 2-3 1 Tbsp icing sugar until melted. Let cool.
minutes, or until chocolate Brush holes of a 12-mould
is melted and smooth. 1 Preheat oven to 180°C. madeleine tin with butter
Remove from heat. Transfer Grease a 20cm round cake and dust with flour. Reserve
to a small bowl. Dip both tin with cooking oil spray remaining butter.
ends of each cannoli shell and line with baking paper. 2 Put eggs, sugar and
into chocolate mixture, Put macadamias and Brazil vanilla in a heatproof bowl
allowing excess to drip off. nuts on an oven tray and over a saucepan of
Rudolph cupcakes Immediately sprinkle ends bake for 10 minutes or until simmering water and beat,
with pistachios. Arrange golden. Transfer to a large using an electric mixer, for
on wire rack and set aside bowl; set aside to cool. 5 minutes or until thick,
for 20 minutes to allow 2 Add cherries, raisins, creamy and doubled in
chocolate to set. sultanas, figs, flour, cocoa volume. Remove from heat
3 Put cream in a medium and ½ of the chopped and continue beating for
mixing bowl and, using chocolate to the cooled 2 minutes or until mixture
an electric mixer, beat on nuts. Stir to combine. cools. Add maple syrup
medium until stiff peaks 3 Put remaining chocolate, and orange zest, and beat
form. Fold into ricotta honey and sugar in a small to combine. Sift flour and
mixture. Spoon filling into saucepan over a medium- baking powder over
Strawberry trifle
a piping bag fitted with low heat. Stir until melted mixture, then gently fold in
a 1cm round or star nozzle and well combined. Bring with a large metal spoon.
(or spoon into a zip-lock mixture to the boil, then Stir in reserved butter.

138
 festivefun

3 Working in batches, spoon 3.5cm stars, and 12 each of ¼ cup sour cream of reserved icing. Use black
tablespoonfuls of mixture into 8cm, 6.5cm and 5cm stars, 1 cup self-raising flour writing icing to pipe a mouth
prepared moulds. Bake for re-rolling dough as needed to 1 Tbsp cocoa, sifted on each snout and 1 small
8 minutes or until madeleines make all 48 stars. Transfer 12 amaretti biscuits dot on each eye for pupils.
are golden and spring back to prepared trays, about 3cm 24 white M&M’s or small
when lightly pressed. Cool apart. Bake, 1 tray at a time, peppermint lollies Strawberry trifle
for 2 minutes in tin. Turn out for 10-12 minutes or until 24 mini pretzels, Preparation time: 30 mins
and sprinkle with extra sugar. golden and firm to touch. broken in half plus 7 hours chilling
Spoon remaining mixture into Cool completely on trays. 12 glacé cherries Cooking time: 25 mins
moulds and repeat to make 4 Meanwhile, to make icing, Edible black writing Serves 8
24 madeleines (see Note, whisk egg white in a bowl icing, to decorate
below). Serve. until foamy. Add icing sugar, 300g frozen mixed
½ cup at a time, stirring CHOCOLATE ICING berries
Note There is no need to between each addition until 125ml thickened cream 160g caster sugar
prepare your madeleine tin a smooth paste forms. Spoon 200g dark chocolate, 500ml clear apple juice
with butter and flour before into a piping bag fitted with chopped 2 Tbsp strawberry jam
baking the second batch. a 3mm round nozzle. Pipe 9 sheets (19.8g)
around edge of stars, placing 1 Preheat oven to 180°C. gold-strength gelatine
Gingerbread trees a cachous on each star point. Line holes of a 12-hole, 1 vanilla bean or 2 tsp
Preparation time: 30 mins Set aside for 30 minutes for ¹⁄³ -cup capacity muffin tin vanilla paste or extract
plus 1 hour setting 
 icing to set. Reserve with shiny gold paper cases. Extra 150g caster sugar
Cooking time: 25 mins remaining icing in piping bag. 2 Put butter, sugar and ¹⁄³ cup cornflour
Makes 6 trees 5 To assemble, put largest vanilla extract in the bowl 6 egg yolks
stars on a work surface. Pipe of an electric mixer and 680ml milk
125g butter, at room a small amount of icing on beat on high with paddle 450ml pure cream
temperature centre of each star. Top each attachment until pale and Extra 6 Tbsp strawberry
½ cup raw caster sugar 
 with next largest star, at an fluffy. Add eggs, 1 at a time, jam
1 egg offset angle, followed by the beating well after each 50ml water
2½ cups plain flour 
 duplicate of that size star. addition. Gently fold in sour 2 large Swiss rolls,
1 tsp bicarbonate Repeat process with icing cream, flour and cocoa until thinly sliced (available
of soda and stars in order of size, just combined. from supermarkets)
3 tsp ground ginger setting at offset angles, and 3 Spoon batter into paper 2 x 250g punnets
2 Tbsp golden syrup finishing with the smallest cases. Bake for 15-18 strawberries, hulled
Extra flour, for kneading star on top, standing upright. minutes or until cakes spring 120ml dry sherry (apera)
1 egg white 6 Set trees aside for a back when lightly pressed. 300ml thickened
2 cups pure icing sugar, further 30 minutes or until Set aside on a wire rack to cream
sifted icing has set firmly. Serve. cool completely. 1 Tbsp icing sugar
Cachous, to decorate 4 Meanwhile, to make 50g flaked almonds,
Cook’s tips chocolate icing, put cream toasted, to serve
1 Preheat oven to 180°C. ■ Wrap trees in cellophane in a small saucepan over Extra icing sugar,
Line 3 oven trays with baking to give as gifts. a low heat. Cook, stirring, to dust
paper. Put butter and sugar ■ These trees make ideal until mixture comes to the
in the bowl of an electric table decorations. Pop boil. Remove from heat, add STEP 1 Put berries, sugar,
mixer and beat until light 1 or 2 in the centre and chocolate, then stir until apple juice and jam in
and creamy. Add egg and surround with assorted food melted and smooth. Allow a medium saucepan over a
beat until combined. dishes or other decorations. to cool to room temperature. medium heat. Stir until sugar
2 Sift flour, bicarb and They can be nibbled on Transfer mixture to the bowl dissolves and mixture comes
ginger over butter mixture. after dinner! of an electric mixer and to the boil, then simmer for
Put golden syrup in a ■ Buy sets of star cutters beat on high for 3 minutes 4 minutes. Set aside for
microwave-safe jug and cook from kitchenware stores. or until fluffy. 10 minutes. Meanwhile, put
on high/100% for 10-20 5 Spread icing evenly onto gelatine sheets in a large
seconds or until warm. Add Rudolph cupcakes cooled cupcakes, reserving bowl and cover with cold
to butter mixture and stir Preparation time: 25 mins 1 Tbsp of the mixture. water. Stand for 5 minutes
until well combined. plus 30 mins cooling 6 Onto each cupcake or until softened. Strain and
3 Turn out dough onto Cooking time: 20 mins push 1 biscuit into icing to gently press juices from fruit
a lightly floured surface Makes 12 make a snout, then push mixture (you should have
and gently knead. Roll out 2 M&M’s into icing for eyes. about 700ml). Squeeze
dough, in batches, between 100g unsalted butter, Trim each side of pretzel water from gelatine, then
2 sheets of baking paper chopped, softened halves to make antlers and add to strained berry liquid.
to 3mm thick. Using star- ¾ cup raw caster sugar insert 2 into icing. For noses, STEP 2 Line a 27 x 18cm
shaped biscuit cutters, cut 1 tsp vanilla extract attach cherries to biscuit slice tin or shallow plastic
out 6 each of 9.5cm and 2 eggs snouts using a small dollop container with plastic wrap.
▲

139
 Pour ½ berry liquid into sherry (apera), then pour WHITE CHOCOLATE
the base of a large trifle over custard. Arrange ICING 

bowl. Pour remaining liquid chopped jelly up to edge 250g cream cheese, 

into prepared tin, then of bowl. Return trifle to the chopped, at room
refrigerate both trifle bowl fridge for at least 1 hour, temperature
and jelly tray for at least preferably overnight, to 170g white chocolate,
White choc and 6 hours or until set. allow flavours to develop. melted, cooled 

strawberry cheesecake STEP 3 Using a sharp STEP 6 Put cream and 120g unsalted butter,
knife, split vanilla bean icing sugar in a medium softened 

through centre and scrape bowl and whisk until soft 3 tsp lemon juice
seeds into a large bowl. Stir peaks form. Spoon cream
in extra sugar and cornflour. mixture on top of trifle. 1 Preheat oven to 180°C.
Add egg yolks and whisk Slice remaining strawberries Grease a 20cm springform
until combined. Set aside. and scatter over top of tin with cooking oil spray.
Put milk, cream and vanilla cream mixture. Sprinkle Line base and side with
bean pod in a large over toasted flaked almonds baking paper to extend
saucepan over a medium and dust with extra icing 3cm above edge. Wrap
heat and simmer for sugar, to serve. outside of tin in 2 layers of
Sticky toffee pudding
2 minutes. Remove vanilla foil, to make it waterproof.
bean pod, then pour hot White choc and 2 Put cream cheese in
liquid over egg mixture, strawberry the bowl of an electric
a little at a time, whisking cheesecake mixer and beat on low
after each addition. Pour Preparation time: 20 mins until almost smooth. Add
mixture into saucepan plus 1½ hours cooling sugar, increase speed to
over medium heat and and overnight chilling medium-high, then beat for
stir constantly until Cooking time: 45 mins 3 minutes or until smooth.
thickened. Transfer custard Serves 12 Beat in cornflour. Add eggs,
to a large bowl set over 1 at a time, beating well
a bowl filled with iced Cooking oil spray, after each addition and
water. Stir occasionally to grease scraping down inside of
until custard has cooled. 450g cream cheese, bowl to incorporate. Beat in
STEP 4 Put extra chopped, at room juice, vanilla, salt and sour
strawberry jam and water temperature 
 cream until just combined.
in a small bowl. Stir until 200g caster sugar 
 3 Pour ¹⁄³ of the cream
jam has thinned slightly. 3 tsp cornflour 
 cheese mixture into
Spread jam on 1 side of 3 eggs prepared tin. Top with
each slice of Swiss roll. 2 Tbsp lemon juice, ½ the jam. Repeat layers,
Turn out jelly from tray, strained 
 finishing with cream cheese
and chop into large chunks. 1½ tsp vanilla extract mixture. Run a skewer
Slice ½ of the strawberries ¼
tsp salt through all layers to swirl
into rounds. 750ml sour cream
 jam throughout.
STEP 5 Arrange Swiss roll ¹⁄³ cup strawberry jam 
 4 Put tin in a large deep
slices, jam side down, over 9 cherries, stalks roasting pan. Pour enough
jelly in base of trifle bowl, attached hot water into pan to come
adding a few around the White chocolate and rose 2-3cm up side of tin. Bake
bowl with jam side pressed truffles, Sugared rose for 45 minutes. Turn off
against the glass. Arrange petals and finely oven and leave cheesecake
strawberries over top, with chopped Almond brittle in oven for 1 hour with the
a few pressing against (see recipes, opposite, door closed. Transfer tin
side of bowl. Drizzle over to decorate to a wire rack to cool
completely. Remove foil.
Strawberry trifle Cover with plastic wrap and
steps refrigerate in tin overnight.
5 To make White
chocolate icing, put cream
cheese in a large bowl and
beat, using an electric
mixer, until smooth and
creamy. Gradually beat in
chocolate until smooth,
STEP 1 STEP 2 then beat in butter and
lemon juice. Dip bottom

140
 festivefun

half of cherries in the icing edge of bowl to remove ■ Wrapping outside of tin in STEP 1 Put mixed fruit
and set aside to set. excess chocolate. Put ball a double layer of foil prevents in a large plastic container
6 Put cheesecake on a on second prepared tray. water from seeping into the and pour over port, golden
serving plate. Spread with Repeat to make 18 truffles. cheesecake while baking. syrup and sugar. Stir to coat,
icing. Refrigerate until firm. Refrigerate for 10 minutes or ■ Save time by preparing the then set aside at room
7 Decorate with truffles, until chocolate is set. Serve. cheesecake in advance. temperature for 2 days.
sugar petals and dipped Follow Steps 1-4 of recipe STEP 2 Put dates, water
cherries. Coat side with Sugared rose petals 
 and chill in the fridge for and bicarb in a small bowl.
Almond brittle. Serve. Remove petals from 2 fresh up to 5 days. Set aside for 20 minutes
roses. Whisk 1 egg white in to soften. Stir into fruit
White chocolate a bowl until foamy. Using a Sticky toffee pudding mixture along with eggs.
and rose truffles 
 small pastry brush, paint Preparation time: 30 mins STEP 3 Put flour,
Preparation time: 20 mins egg white on to 1 petal, then plus 2 days soaking, breadcrumbs, spices and
plus 2 hours 10 mins chilling sprinkle with caster sugar up to 1 week chilling and butter in a medium bowl.
Cooking time: 10 mins and put on a wire rack. 40 mins standing Rub together until coarse
Makes 18 Repeat with remaining petals. Cooking time: 6 hours crumbs form. Add to fruit
Let set overnight. Serves 10-12 mixture and stir to combine.
375g white chocolate STEP 4 Grease a 6-cup
melts 
 Almond brittle
 200g mixed dried fruit capacity pudding basin with
60ml thickened cream
 Preheat oven to 180°C. 125ml port melted butter. Line base
½ tsp rosewater essence Line an oven tray with ¼ cup golden syrup with baking paper and spoon
or Chambord liqueur baking paper. Stir ¹⁄³ cup 1 cup firmly packed in fruit mixture. Top with
brown sugar, 1 cup flaked dark brown sugar baking paper and secure lid.
1 Line 2 oven trays with almonds and 2 Tbsp 300g pitted dates, STEP 5 Arrange basin on
baking paper. Put 200g of amaretto in a bowl, then chopped a trivet in the base of a large
the chocolate in a medium spread mixture over prepared 250ml boiling water deep saucepan. Pour in hot
heatproof bowl set over tray. Bake for 10-15 minutes 1 tsp bicarbonate water to come halfway
a saucepan of simmering or until golden. Let cool of soda up side of basin. Bring to
water (don’t let bowl touch completely. Break into shards. 3 eggs a simmer over a medium
the water). Add cream and ½ cup self-raising flour heat, then reduce heat to
stir until melted and smooth. Cook’s tips 2 cups dried medium-low and cook,
Stir in essence or liqueur. ■ Try not to overbeat the breadcrumbs topping up with water when
2 Allow chocolate mixture ingredients when making a 2 tsp mixed spice it reaches ¼ of the way up
to cool at room temperature cheesecake as mixture should 2 tsp ground ginger side of pan, for 5 hours.
for 5 minutes. Refrigerate for be creamy, not airy. Beat 200g unsalted butter, STEP 6 Remove basin
2 hours or until mixture is slowly, until just combined. grated from water and set aside
firm enough to roll into balls. ■ Bringing cream cheese to Extra melted butter, to cool. Turn out pudding
Roll 2 tsp of mixture into room temperature helps its to grease onto a plate and brush
1 ball and put on 1 prepared consistency. If you beat it 2 Tbsp rum, to brush with rum. Serve, or cover in
tray. Repeat to make 18 balls. when too hard and cold, Toffee almond praline plastic wrap and refrigerate
Return to fridge. you will get lumps of it shards (see recipe, for up to 1 week.
3 Put remaining chocolate throughout your mixture. over page), to serve STEP 7 To make salted
in a small heatproof bowl set ■ Don’t let your cheesecake Double cream, to serve toffee sauce, put sugar,
over a saucepan of simmering overcook. Watch the outer golden syrup and butter
water (don’t let bowl touch rim, which will puff up as SALTED TOFFEE SAUCE in a small saucepan over
the water). Stir chocolate it bakes. When cooked, the ½ cup firmly packed a medium heat and stir
until melted and smooth. centre will be a little wobbly. dark brown sugar until golden and bubbling.
4 Put 1 ball in chocolate ■ Cooling the cheesecake 2 Tbsp golden syrup Reduce heat to low, pour
and, using a spoon, toss in the oven, with the door 100g butter, chopped in cream and cook, stirring
quickly to coat. Remove closed, will help stop it 125ml thickened cream occasionally, for 5 minutes
using a fork, tapping it on cracking on the top. ½ tsp sea-salt flakes or until slightly thickened.

Sticky toffee pudding

steps

STEP 2 STEP 3 STEP 4 STEP 5 STEP 6

▲

141
 Stir in salt and set aside for ■ If you don’t have the time zest until well combined.
10 minutes to thicken. (or patience) to make your STEP 5 Spoon mixture into
Serve sauce warm or cold. own lovely thick toffee prepared tin and smooth
STEP 8 To reheat pudding, sauce, you can buy great top with back of a wet
bring to room temperature pre-made substitutes from spoon. Chop remaining
and return it to a greased the supermarket or deli figs and pear into quarters
basin. Follow Step 5, this – you simply use them and use, as well as the
Cherry and pecan cake time cooking pudding for straight from the jar. remaining cherries and
1 hour. Remove from water, ■ To reheat pudding slices, pecans, to decorate top
set aside for 10 minutes, cover loosely in plastic of cake mixture. Bake for
then turn out onto a serving wrap and microwave on 1 hour. Loosely cover with
plate. Spoon over salted high/100% for 2 minutes foil and bake for a further
toffee sauce, then arrange or until heated through. 30 minutes or until cake
shards of toffee almond is cooked when tested
praline on top. Serve with Cherry and with a skewer. Allow to
double cream. pecan cake cool in tin, then transfer
Preparation time: 30 mins 
 to a cake stand.
Hip and ‘hoppening’ Toffee almond praline Cooking time: 1½ hours 
 STEP 6 Put jam in a
Line an oven tray with Serves 8-10 microwave-safe bowl and
baking paper, then scatter cook on high/100% for
over 50g flaked almonds. Melted butter, to grease 
 
 20 seconds or until warm.
Put 1 cup caster sugar ½ cup blanched almonds 
 Stir well, then brush over
and 125ml water in a 2 cups raisins 
 top of cake. Serve.
small saucepan over a low ¾ cup sultanas 

heat and stir for 5 minutes, 2 cups pecans Hip and ‘hoppening’
or until sugar dissolves. 200g glacé red cherries 
 Rabbit body
Increase heat to high, bring 200g glacé figs 
 Finished size
mixture to the boil and 150g glacé pear 
 About 15cm tall
cook, without stirring, for ¾ cup plain flour 

5-7 minutes or until amber ¹⁄³ cup self-raising Gather your supplies
in colour. Pour syrup over flour 
 Felt in various ‘rabbit’
Cherry and almonds on tray, then tap 1 tsp ground cinnamon 
 hues; matching threads;
steps pecan cake tray on a work surface to 1 tsp mixed spice 
 4 matching seed beads;
help spread toffee. Set 3 eggs 
 sewing needle; thin card;
aside to cool completely ½ cup firmly packed vanishing fabric marker;
and fully set. Break toffee brown sugar small sharp scissors;
into shards, then use to 125ml brandy 
 4 chenille sticks; fibrefill;
top pudding straightaway. Finely grated zest tacky craft glue; long thin
Alternatively, store in an of 1 orange 
 doll needle; 2 x 3mm black
airtight container between ¹⁄³ cup apricot jam beads; black embroidery
layers of baking paper for thread, for features
up to 5 days. STEP 1 Preheat oven to
STEP 1 Cook’s tips
160°C. Grease a 20cm
springform tin with melted
Here’s how
STEP 1 Using a
■ Crack eggs into a small butter. Line with a double photocopier, enlarge Hip
bowl before adding to the layer of baking paper. and ‘hoppening’ Rabbit
fruit mixture. You’ll then STEP 2 Put almonds, body templates (see
be able to spot a bad raisins, sultanas, 1½ cups opposite) to 143%.
egg without spoiling your of the pecans and 150g of Trace onto card, then
pudding mixture. the cherries in a large bowl. cut out shapes. to use
■ Want to make your own Roughly chop ½ of the figs as templates.
mixed dried fruit? Combine and ½ of the pear. Add to STEP 2 Trace templates
STEP 5 raisins, sultanas, prunes,
figs and cherries.
mixture. Stir to combine.
STEP 3 Sift flours and
onto felt using a vanishing
fabric marker (as Legs and
■ In a rush? Reduce the spices over mixture, then Arms are stitched on the
soaking time of your fruit stir until well combined. 
 outside). For each Rabbit,
by heating the port and STEP 4 Put eggs and cut 2 Head/Body, 4 Legs,
golden syrup before you sugar in a small bowl 4 Arms, 2 Ears and 2 Inner
add it to the fruit and sugar. and beat, using an electric Ears (using a slightly paler
Instead of 2 days, soaking mixer, until thick and pale. felt). The traced line will be
the fruit will take just Add to fruit and nut mixture. your sewing line (except for
30 minutes. Stir in brandy and orange Ears and Inner Ears, where
STEP 6
142
 festivefun

it is the cutting line). Cut out Hip and ‘hoppening’ To enlarge, set photocopier
pieces, adding 1cm templates at 143%. Note: seam
allowances are not included
seam allowance, except
for Ears and Inner Ears.
STEP 3 With right sides
facing, machine or hand stitch
around Head/Body following
traced line, leaving straight
lower edge open. Trim seam Inner Inner
Ear Ear
Arm Cut 4

Arm Cut 4
Leg Cut 4

Leg Cut 4
back to 3mm, snip into the Ear Ear
Cut 2 Cut Cut 2 Cut
curves, then turn through.
STEP 4 Stitch Legs and 2 2
ad/Body Arms together in pairs, Head/Body
leaving 1 curved edge
Cut 2 Cut 2
on Arms and straight
upper edge on Legs open.
Using sharp scissors, trim 5cm top 5cm top
seam allowance close to
stitching, taking care not
Rabbit body
to cut the stitching itself.
Do not turn through. Bend
1 end of 4 chenille sticks into
old small loops and insert 1 loop fold
end into each Arm and Leg
Inner
length. For the Legs, trim Ear
Arm Cut 4
Leg Cut 4

Ear
chenille stick to length of Leg Pants/2
Cut
fold

fold

Cut Pants/
and baste upper edges of Leggings Leggings
each Leg together to hold
Waistcoat 2 Waistcoat
stick in place. For the Arms,
Head/Body
Coat Coat
trim chenille stick
Cut and
2 bend Inner
Ear
Arm Cut 4

straight end into another

Leg Cut 4

Ear
small loop to fit inside the Cut 2 Cut
fold

fold

arm length. Stitch opening 5cm top 2

to enclose chenille stick.
STEP 5 Firmly stuff Head/
fold Head/Body fold
Body with fibrefill, moulding Cut 2
into a neat shape without
lumps. Align centre front
with back seamsfold of Body 5cm top
and insert upper Legs
between lower edges of Rabbit clothes
Boat-neck Boat-neck
fold

Body. Stitch openingDressclosed Top Dress

Pants/ Top
using small, firm stitches. Waistcoat Leggings
STEP 6 Thread doll needle
5cm with double thread and secure fold 5cm
Coat
it on upper inside of 1 Arm.
fold

fold

Take needle out through

fold

Arm, through a seed bead, Pants/

fold

back through Arm, through Waistcoat Leggings

Body at shoulder level, out Boat-neck Cut 2
Boat-neck
fold
through other side of Body Coat
Sleeve Sleeve
at same level, through second
Cut 2
Arm, through another seed
fold

bead, back through second

Arm, back through Body and
out through first Arm again. fold
Repeat threading, then tie Boat-neck
off thread securely, under Dress Top
1 Arm. This will allow Arms
to pivot on thread and the Cut 2
5cm
beads to prevent thread
from pulling through felt.
fold

Boat-neck
▲

Dress Top
For project supplies, see Stockists page 143

5cm Boat-neck
Sleeve
d
 STEP 7 With straight lower edges of fabrics that do not The waist should fit snugly,
edges aligned, glue an Inner need hemming, such as felt. so add a hem and/or fine
Ear to each Ear; allow to Many stretch fabrics will also elastic, if needed. To start
dry. Pinch Ears in half at be fine without a hem, or from scratch, cut 2 Pants/
lower edge, secure with you can cover raw edges Leggings pieces from fabric
a couple of stitches, then with ribbon or ricrac. (stretchy or not) adding
stitch Ears to Head using STEP 3 To make Coat, seam allowance on long
small, firm stitches. place template on fold at sides, and at top and
STEP 8 Using 2 strands shoulders and centre front/ bottom, if needed. With
Hip and ‘hoppening’
of black embroidery thread, back, add seam allowance right sides facing, stitch
sew two 3mm black beads at the underarm/side seams side edges from top to the
on Head for eyes, pulling only. Cut up centre front dots (as marked) creating
slightly to form eye sockets. line for front opening. Trim a tube at top edge. Fold
Using another 2 strands and neck edge with faux fur, if tube so seams align at
picture on page 129 desired. The Coat template centre front/centre back,
as a guide (also see Stitch can also be shortened for then stitch inside leg seam,
guide, page 146), work a a short jacket. To make a pivoting on needle at crotch,
satin stitch nose, back stitch really simple fur vest, just if sewing by machine.
mouth and straight stitch cut a rectangle of fur fabric Turn through and hem
whiskers and toes on feet. and cut out 2 armholes. upper and lower edges,
Have the fur inside or out. if desired. You could also
Rabbit clothes STEP 4 To make Dress, cut add ribbon or felt braces.
Gather your supplies from stretch fabric with the STEP 7 To make the
Thin card; vanishing fabric shoulders and centre front/ Waistcoat, place template
marker; socks; gloves; felt; back on the fold. Add seam on a fold at centre back
knitted, ribbed and stretch allowance at underarm/side and add seam allowance
fabrics; faux fur and leather; seams, and to cuffs, hem to shoulder edges only if
small pompoms; beads; and neck edge, if needed. cutting from non-fray fabric.
sequins; ricrac; ribbon; The Dress template can also Finish outer edge with
elastic; sewing threads; be shortened into a basic, blanket stitch (see Stitch
tacky craft glue; matching long-sleeved T-shirt. guide, page 146), if desired.
embroidery threads STEP 5 To make Boat-neck If using fabric that frays and
Top, from jersey rib, cut needs finishing, add a seam
Note The easiest fabrics 2 Tops and 2 Sleeves with allowance all round and
for these tiny rabbit rib running lengthways; add either turn raw edge inside,
garments are soft, stretchy seam allowance all round. or cut an identical lining
knits, as they mould to the Fold over seam allowance on from a fine fabric, then sew
rabbit’s shape. Look for top and bottom edges of the layers together. Turn
scraps of cotton ribbing, Top and secure in place with waistcoat right side out
jersey, stretch velvet, stretch tiny running stitches. Repeat through the shoulders and
towelling or lace. Baby for cuff edges of Sleeves. sew the shoulder seams.
socks, gloves and op shop This is best done by hand, STEP 8 Finish by making
knits are also ideal. as a sewing machine tends gorgeous accessories for
to stretch the fabric too each of your rabbits. To
Here’s how much. With right sides create ear muffs, glue tiny
STEP 1 Using a facing, stitch Sleeves to pompoms to ends of a
photocopier, enlarge Hip and Top along each raglan seam, curved section of chenille
‘hoppening’ Rabbit clothes then stitch the underarm/ stick. To make a handbag,
templates (see previous side sleeve, pivoting on fold lower ¹⁄³ of a narrow
page) to 143%, so line needle at the underarm, strip of faux leather or thin
measures 5cm. Trace onto if sewing by machine. Trim vinyl upwards and secure
thin card, then cut out excess seam allowance and at sides, leaving remaining
shapes for templates. turn through. upper ¹⁄³ as a flap. Attach
STEP 2 Lay your chosen STEP 6 To make Pants/ braid, beads or sequins for
templates on fabrics and Leggings, the simplest item a strap. To make a simple
trace using invisible fabric to use is a fabric or woollen scarf, cut a thin ring of
marker. The traced line will glove. Cut 2 adjacent fingers sock fabric and stretch
be your sewing line. When from glove, including a little it gently until edges curl.
cutting as per instructions, from a hand part, then sew Attach tiny pompoms for
add seam allowance. Note up side seams of hand part. a funky look. Thread
that you will not need Trim tips of the fingers for sequins and beads onto
a seam allowance on fold the feet to go through. Hem, thread or cord elastic for
lines and on cuff or hem add a trim, or leave as is. fancy necklaces.

144
144
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AN ISSUE

Read, enjoy and be inspired, every month!

1
seasonaldecorati
decorating
ing beautifullblooms spring
spri
ingfood
PAP
PAPER TRY THIS
ME
M arrangement Magnolia
Magnoli
ia
W
oo hoo it’s
it’s spring!
wreath
wre There’s loads
loaa Spring fling tart
With
Wiith flowers someti
sometimes
imes see
seen Full of seasonal veg and herbs,
The delicate paper more green,
green
as early as July, the deci
deciduous
idu and tasty cheeses, this tart is ideal
blooms in this
wreath also look
magnolias
magnoli ias grow slowly iinto
nto leafy veg at the farmers’
farmer for a beautiful light lunch. Making
stunning in a vase
tall shrubs or small trees, markets and shoots pushing
pu your own pastry is worth it – you’ll
or (from 3–8m depending on the taste the delicious difference!
a series of vases.
species).
speci ies). But even when yo young
up in
in your vegie
vegiie patch.
patch It’s
Indoor garden
garde Make the flowers Recipe on page 86
for the wreath
as and small, their di display
isplay is delightful, it’s delicious,
deliiciou it’s
3. Throw caution
cautiion to – just
give them longer impressive.
impressi ive. The goblet-sha
goblet-shaped de-lovely! So harvest up u
the wi ind by injectin
wind injecting wire stems. flowers can be creamy whi white
it big, look for tender cutscu
riichly coloured and or vari
various
ious shades of pipink
ink o or
exuberant florals into reddish-purple. They appea
appear a
of spring
spriing lamb and breakbr
out the seafood!! Bye-

fresh
your diining room. on bare branches before an any
Fancy this
thiis wallpaper leaves are seen. They grow bye comfort food, it’s all a
with its jumbo-siized best iin
n southern Australi
Australia,
ia, about fresh for this fling!
flin
▲

motiifs?? One wall is south of the sub-tropi

sub-tropics.
ics.
enough to make an
impact, although a
few coordinating
cushions wiill spread
EAT

a8
the joy around.
lovin’ my
y
4 CROSS--
STITCH
H
Forever flowers
f Cross-stitch

the AND

great
4. Let the spirit spi of bouquet
spring thrive in your 5. A green thumb
home with beautiful,
bea isn’t needed for this
long-lasting
long-lasti ing crepe
cre paper good-looking bunch!
flowers. Each bloom b Enjoy watching your
iiss a series of petals
p flowers grow as you
wrapped aroundaroun a wire cross-stitch your way
stem and held in place

THIS SPRING
across the design, then
with florist
floriist tape.
tape When use the picture, sewn on
you have a wreathful,
wre the Aida cloth, and vibrant
arranging is is sheer
sh joy. ricrac to decorate
Watch the how-tohow video a plain cushion.
Spring’s most gorgeous blossoms
ssoms Fill your plate with blooming
5
at bhg.com.au/craft.
bhg.com.au/ Full instructions
Full instructio
instructions on page 174 beautiful seasonal fare!
on page 174

You’ll gape, you’ll gawp…

p…
…
they are well worth lusting
ng after
l or
timeiincukcontent.com
Mediia, timeincukcontent.com

a tasse
fun, add ions
Just for trim to cush
T
hey’re all traffic-stoppers,
s, so
pompom
beautiful you can’t help but utter,
‘Look. At. That!’ But why hy just look
Immediiate Media,

when you can have? This clutch h of spring

Photography Clarke & Clarke, Immediate

favourites is a mix of small trees,

s, medium
mediium
shrubs and a climber, so you’ll find
ind the
right-sized plant for you. These plants are
widely available, easy to grow and,nd, because
they don’t bloom all at once (varying
rying from
late winter to late spring), you’ll enjoy one
spectacular flower show after another!
nother!
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 Stitch guide Stockists
General craft supplies:
Whipstitch Spotlight and Lincraft stores nationally.
Lazy daisy Talking point (page 8) eBay or Etsy: snowflake motifs
Elves on shelves (page 26) CleverPatch: mini pine cones
White Christmas (page 26) Angel Aromatics: driftwood
Playful tabletop (page 35) Kmart or Just Jars Australia:
Running stitch glass milk bottles; Zazzle or Fruugo Australia Christmas stickers
Novel idea (page 48) Op shops: vintage books; Etsy or Fruugo
Australia: alphabet stamps; eBay or Etsy: vintage-style ornaments
Down-tree skiers (page 55) CleverPatch: pine cones
Twiggy with it (page 74) eBay or Etsy: twig wreath; Christmas
French knot
outlets and florists: fern and pine sprays
Blanket stitch
By the seaside (page 76) Bunnings Warehouse: Selleys
Waterbased Kwik Grip; Simply Shells or eBay: natural starfish
Ho ho ho pillow (page 76) The Quilters’ Store: freezer paper
Giving garland (page 104) BHG Shop or Officeworks: washi tape
Backstitch Folk beauties (page 108) Eckersley’s Art & Craft Saral graphite
transfer paper
Split-stitch On Prancer! (page 118) Kaisercraft: small flying reindeer (KD105).
Show ball (page 130) Koch & Co: glass tea-light holder hanging ball

Stem stitch Your shopping directory

A Angel Aromatics angelaromatics.com.au
Split stitch
BHG Shop 1300 745 898, bhgshop.com.au
Bunnings Warehouse (03) 8831 9777, bunnings.com.au
Satin stitch
CleverPatch 1300 836 522, cleverpatch.com.au
Straight stitch eBay ebay.com.au
Eckersley’s Art & Craft eckersleys.com.au
Etsy etsy.com.au
Fruugo Australia (08) 6225 2490, fruugoaustralia.com
Just Jars Australia justjars.com.au
Kaisercraft (03) 5240 2000
CROSS-STITCH Kmart kmart.com.au
Step 1 Step 2 Koch & Co 1300 555 624, koch.com.au
Lincraft 1300 546 272, lincraft.com.au
Simply Shells (07) 5590 7245, simplyshells.com.au
Officeworks 1300 633 423, officeworks.com.au
Spotlight 1300 305 405, spotlight.com.au
The Quilters’ Store (07) 3875 1700, quiltersstore.com.au
Zazzle zazzle.com.au

How to make a pompom

STEPS 1-3 Use measurements
specified in your pattern to cut
2 circles of cardboard with holes
cut in the centre. Hold the circles
together. Using a long length of
yarn threaded through a yarn
needle, wind yarn around ring.
Keep adding lengths of yarn until
1 2 3 ring is completely covered.

STEPS 4-6 Place point of sharp

scissors between the 2 circles
and cut around, snipping the yarn.
Slip a 30cm length of a double
strand of yarn or stranded
embroidery thread between the
circles; tie firmly into a knot.
Pull away cardboard, fluff out
yarn and trim neatly.
4 5 6

146
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