Martha Stewart Living, November 2007
Cut four 7-inch pieces and one 4-inch piece of lametta.
Twist the long pieces together at their midpoints to create a star with 8 points. Hook end of short piece to center to add a ninth point.
Trim ends to same length; space evenly.
Hook end of remaining lametta near center of star.
Trim cone so tip measures 4 inches. Place tip at center of star; secure with pin.
Press the 9 lametta lengths against cone. Tightly weave remaining lametta through the lengths until all but 1/4 inch of cone is covered.
Remove cone. Bend ends over last row.
Curve the tip of the cornucopia.
10 feet of gold lametta ( 1/4-inch tinsel roping)
Sewing pin or T pin
The cornucopia, that traditional symbol of fall's abundance, assumes a stately presence, thanks to a coating of shimmering floral spray and a wreath of gold-leafed oak leaves and acorns. The stems of pale gourds are given a burnished sheen as well, and gold-rimmed dessert plates and Venetian glassware reiterate the palette. A caramelized apple spice cake, rich with pecans, is frosted with a brown-sugar-meringue buttercream and adorned with marzipan pumpkins and acorns dusted with luster to complete the glowing scenario. Sugared almonds and pine nuts fill the cornucopia favors.