Crafts for Christmas

Crafts for Christmas

Crafts for Christmas 1 Crafts for Christmas 2 Crafts for Christmas 3 Crafts for Christmas

Christmas Cones

Christmas Cones

Christmas Cones 1

To begin with, we need blanks, for which we will glue the petals and decor. At home I found a few pieces in the form of eggs, but I think the usual balls (can be Christmas decorations) will fit.
Cones can be done literally from scrap. However, cuttings should be well. Since each shishiku out strips 10 paper measuring 2.5 x 20 cm.
The strips cut into rectangles of size 2 * 2.5 cm and bend them as in the picture. For convenience, I held the back of the middle of a pencil, which is easier to bend. Now comes the time rather boring work. It is necessary to wind these parts. On one bump they need about 100 … However they are made quickly)
Then proceed to the wrapping. If possible, in a staggered manner, if the paper is not the same color, then alternating the colors. I glued on the hot gun, it’s faster.
When all the petals are glued, I pootgibala them slightly outward, gives volume.
And now proceed to the decor. Here I always come to the rescue cutting, chipbord and chips from the collection.
Do not forget prileit rope on which we hang our bumps on the Christmas tree.
That’s probably all)

Christmas Cones

Gingerbread cake

Gingerbread cake

Ingredients:

For the cakes:
Flour — 270 g
Soda — 1 tsp..
Salt — a pinch
Eggs — 2 pcs.
Cane sugar — 100 g
Butter — 125 g
Cane Syrup — 100 g
Fatty cream — 100 ml
Milk — 150 ml
orange Zest
Spices (1 tsp cinnamon 2/3 tsp nutmeg 1/4 tsp cardamom 1/2 tsp ginger)

Gingerbread cake 1

Preparation:

1. Beat eggs with sugar until fluffy foam. Add and mix the syrup. Add the melted butter, milk and cream and mix.
2. The dry ingredients are mixed with spices (Sift flour) add to the dough. Add zest and mix well. Arrange on the forms (better to take 3 to 18 cm)
3. Bake at 180 g for 20-25 minutes.
4. For the cream:
Beat together 300g Philadelphia with 250 grams mascarpone, heavy cream by adding a little bit. The cream should be increased in size, but does not become liquid. I go 150-250 ml.
5. add powdered sugar to taste.
Each cake fluff cream, and a little side. Decorate to your liking.

Gingerbread cake

Bon Appetit!

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