Now I know this isn’t wedding-related, but as it’s the week before Christmas I am in full festive swing and I just had to do a post on Christmas tree decoration ideas. It’s always one of the things I look forward to most about Christmas – decorating the tree with cheesy Christmas songs in the background, a glass of mulled wine and a mince pie. Every year we have the same decorations, though we always add at least one new one. In twenty years time then we might have quite a heavy tree!
This year I made a few DIY decorations as we’re watching our pennies at the moment. OK they’re not too professional-looking, but they were so much fun to make! Also I take great pleasure in their uniqueness So today on the blog I’m showcasing DIY Christmas tree decorations.
First up (and I do these every year), I made a Christmas cracker using the inside cardboard from toilet rolls, spare wrapping paper and ribbon. This is so easy to do, and great for using up those leftover
bits that otherwise would go in the bin.
© Fifties Wedding
I love those felt crackers above – what a good idea! Too much cardboard doesn’t look very good on a Christmas tree, and it’s just as easy to make decorations out of felt. Somehow they look far more chic and sophisticated!
Especially loving these hanging Santa outfits – so much fun!
For something ultra funky and special, I just love these felt Christmas tree lights. Amazing!
In an effort to get even more messy, I also made a Christmas pud decoration this year out of paper mache. All you need is flour and water for the mix and old newspaper. Stick the mache-covered newspaper to a small balloon and dry in a warm place overnight. The next day you can paint your balls to be Christmas puds or however you like, and then pop the balloon and hang them up with ribbon when they’re dry. Yes I’m a big kid. I love it. I’ve found some great designs to paint your own paper mache baubles – much better than mine actually!
I also painted some plain wooden balls that I got from an art shop. You can really run free with this one. The best thing is you can just paint over them if you don’t like your design next year!
You can’t beat homemade treats on the tree either, though with a dog I opted not to! However, if you are dog-free I would recommend this recipe from Nigella Lawson from her book Nigella’s Christmas Kitchen (2007).
For the biscuits:
- 3 1/2 ounces (100 grams) unsalted butter, softened
- 3 1/2 ounces (100 grams) soft dark sugar
- 10 1/2 ounces (300 grams) plain flour, plus extra for dusting
- Pinch salt
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 to 2 teaspoons freshly ground black pepper
- 2 large free-range eggs, beaten
- 4 tablespoons clear honey
- For the icing and trimmings
- 10 1/2 ounces (300 grams) instant royal icing sugar (made to packet instructions)
- 3 tablespoons water
- Gold or silver sugar balls or sprinkles
Florist’s ribbon or wire, for hanging
Special equipment: Set of Christmas cutters
Preheat oven to 325 degrees F (170 degrees C).
Place the butter and sugar in a clean bowl and mix together vigorously with a wooden spoon until the color and texture of the mixture becomes pale. Place the mixture into the bowl of a food processor and add the flour, salt, baking powder, cinnamon, cloves and freshly ground black pepper. Blend the mixture. While the food processor is blending, gradually pour the eggs and honey down the funnel of the food processor’s lid into the bowl until a dough has formed (you may not require all of the liquid if the dough has come together before it is used up). If the dough is too dry add a little water to the mixture. If the dough is too wet add a little flour.
Halve the dough. Wrap 1 half of the dough in cling film, place it into a freezer bag, and refrigerate. Place the other half of the dough onto a floured work surface. Roll the dough, with a rolling pin, into a disk to about 1/4-inch thick. Using a set of Christmas biscuit cutters, cut decoration shapes out of the dough. Re-roll the remaining dough and cut out more shapes until the dough is used up. Remove the second half of the dough from the fridge and repeat this process. With the pointed end of a small icing nozzle, puncture a hole just below the top of each decoration (through which ribbon or wire can later be threaded to hang them). Arrange the decorations on baking sheets lined with a layer of reusable silicon baking parchment and cook for 20 minutes or until they are cooked through and golden-brown in color. Transfer the decorations to a wire rack to cool.
Prepare the icing according to the packet instructions (the icing texture should be liquid enough to be easy to apply but thick enough not to run off the decorations). Ice the decorations using a teaspoon (use the tip of the spoon for dripping the icing onto the decoration and the back of the teaspoon for smoothing). Sprinkle the gold or silver balls over the decorations and press them gently onto the icing. Cut the ribbon into short lengths and thread the ribbon through the holes in the decorations. Tie the decorations to what ever needs decorating with the ribbon.
You can put your treats in little fabric stockings.
Left - © Fifties Wedding, Right – Source
This photo gave me an idea to do mittens too…that would be so cute.
Or hanging up your treats with ribbon is just as good!
…and here’s our tree decorating in all its glory!
Happy Christmas everyone!! Not long to go now Feel free to post your Christmas tree pics on the Fifties Wedding Facebook page. I would love to see them!