Add a new dimension to gift wrap and cards with these floral cutouts. Download the template and cut it out. Using a pencil, trace the template onto the desired surface. Carefully cut along traced lines with a craft knife, leaving gaps between petals. For gifts, wrap item with paper in a contrasting color before covering with cutout layer. For cards, attach a cutout card to a second card in a contrasting color using double-sided tape.
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This project calls for textile, paper, and glassine doilies. You can find them at crafts stores and flea markets. As is the case with snowflakes, variety is welcome.
Stiffened Doilies How-To
1. Lay textile doilies on a covered surface. With a foam brush or roller, coat both sides of doilies with undiluted fabric stiffener until just saturated. Let dry overnight.
2. Press with an iron. Hang from thread or monofilament.
SourceMartha Stewart Living, December 2008
Perched on baking-cup pedestals, these plain blown eggs were decorated with cutouts from folded pastel tissue paper.
With a hole punch and small, sharp scissors, cut simple shapes out of accordion-folded tissue; dots and teardrops combine well to make flowers. With a small paintbrush, apply craft glue to the egg. Using fingers, press on the cutouts; wipe away excess glue.
Keep fingers clean as you work; wet glue attracts dirt. Glue may discolor egg dyes, so undyed eggs are best.
SourceMartha Stewart Living, April 2001
Craft a ghostly necklace using simple supplies.
Ghoul Necklace How-To
Draw ghost outlines on parchment paper with white glue; let set five seconds. Fill in with more glue. Let dry two days, and peel off. Draw face with felt-tip pen. Punch small holes at top; weave string through.
SourceMartha Stewart Kids, Volume 19 2005
The Thanksgiving crowd at the children's table will appreciate these candy cornucopias.
Heat water in a teakettle, and put pointed end of a sugar cone into spout. Let steam until softened, about 1 minute. Gently curve end 1/2 inch from tip; hold for 15 seconds. Steam 1 side of cone's open end; press to flatten (so cone won't roll). Let cool until set. Dip edge in melted white chocolate, and roll in chopped pistachios.
Refrigerate until set. Fill with jelly beans and serve, or store in a covered container in a cool, dry place for up to 2 days.
SourceMartha Stewart Living, November 2008
Salt and seashells are a match made in the ocean. To make this pretty dish, press the shell edges into a gold stamp pad, and then fill the shell with sea salt. Here, we used black-lip oyster shells; you should clean them, of course, before using. Polished black-lip oyster, Conch King.
SourceMartha Stewart Weddings, Summer 2009
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