– Tree outline
– Foam core, large (available at craft stores)
– Cutting mat
– Utility knife
– Wrapping paper
– White glue
On a blank sheet of paper, draw the outline of a tree to the size of your choice. Cut the outline of the tree with scissors.
Dabble Savvy: Search for tree outlines online and reduce or enlarge to your desired size. Print and cut.
Using a pencil, trace the outline of the template onto foam core. On a cutting mat, cut the foam core outline using a utility knife. Repeat this step so that you have two foam core trees.
Take the first tree and draw a line with a ruler from the top of the tree to the centre. Cut the line ¼” thick using a utility knife. Repeat this step with the second tree, but draw and cut the line from the bottom to the centre instead. Use image above for reference.
Trace the outline of each foam core tree onto chosen wrapping paper and cut the outline with scissors. Glue wrapping paper onto foam core using white glue. Repeat 3 times so that each side of both trees is covered in decorative paper.
Assemble tree by sliding the open groove of one tree into the other.
Dabble Savvy: Create a group of 3-5 trees at varying heights with different papers.
Recipes from Gluten-free Holiday by Hannah Miles
Ryland Peters and Small
This is a great cake to make if you discover at the last minute that you have someone with a wheat allergy visiting for Christmas. As the fruit is soaked in wine and brandy until plump there is no need to ‘feed’ the cake with alcohol, unless you wish to.
For the cake
14 oz. dried mixed fruit
⅔ cup glacé/candied cherries, halved
¾ cup ginger wine
1 tbsp brandy, plus extra for feeding (optional)
2 sticks butter, softened
1 generous cup soft dark brown sugar
4 eggs, beaten
1 generous cup gluten-free self-raising/ self-rising flour, sifted
2 tsp baking powder
1 heaped cup ground almonds
1 tsp ground cinnamon
1 tsp ground mixed spice/apple pie spice
1 tsp pure vanilla extract
8 oz. golden marzipan
3 tbsp smooth apricot jam/jelly
10 oz. ready-to-roll icing/fondant
icing/confectioners’ sugar, for dusting
red gluten-free sugar candies
9″ round loose-bottomed springform cake tin/pan, greased and lined with baking parchment
Put the mixed fruit, cherries, ginger wine and brandy in a bowl, cover and soak overnight.
Preheat the oven to 160°C (325°F) Gas 3. Whisk together the butter and sugar, until light and creamy. Whisk in the eggs. Add the flour, baking powder, almonds, cinnamon, mixed spice and vanilla, as well as the fruit and soaking liquid. Mix until incorporated.
Spoon the mixture into the prepared cake tin/pan and bake for about 1 1/2 hours, until the cake springs back to your touch and a skewer comes out clean when inserted into the middle of the cake. Leave the cake to cool in the tin for a few minutes, then turn out and place on a wire rack to cool completely. If you want to ‘feed’ your cake, pierce small holes in the top and spoon over a few tablespoons of brandy.
When you are ready to serve, dust a surface with icing/confectioners’ sugar, and roll out the marzipan to a 5 mm/ 1/4 inch thickness. Using the washed and dried base of the cake tin as a template, cut out a 23-cm/ 9-inch circle of marzipan. Gently heat the apricot jam in a saucepan, and brush over the top of the cake using a pastry brush. Using a rolling pin, life the marzipan circle on to the cake and press down.
Roll out 250 g/ 8 oz. of the ready-to-roll icing/fondant and cut out a 23-cm/9-inch circle, using the same method as above. Brush the top of the marzipan with more apricot jam, and place the icing circle on top. Crimp the edges of the ready-to-roll icing and marzipan into pretty patterns. Roll out the remaining icing, and cut out holly leaves. Fix the holly leaves to the top of the cake using a little of the apricot jam and tie a ribbon around the edge of the cake. Add red candy ‘berries’.
The cake will keep for up to 5 days in an airtight container. Alternatively, wrap the un-iced cake in baking parchment and clingfilm/plastic wrap and store in an airtight container. Unwrap the cake and ‘feed’ it with several spoonfuls of brandy each week.
Dabble digs KORHANI Home’s area rugs and tree sets for the holiday season. A the full-skirted white-flocked 7-foot tree creates a winter wonderland with its glittery silver and blue palette.
Tree Set: $350*
*Set includes pre-lit tree, decorations, tree skirt and free shipping.
Turns Jujubes into a sumptuous showpiece. This festive DIY is deliciously easy to make.
* 24’H, 6′ diameter base
* 4 pounds of Jujubes (approx.)
* Toothpick for each Jujube
* 5′ cake pin
* Decorative bead or crystal
* 8′ candle base
* Hot glue gun /sticks (For a non-edible Jujube tree)
* Automotive spray paint
1. Dream a Little
When selecting Jujubes, choose the colours, shapes, and sizes that complement your style and decor. Candy canes, peppermints and rock candy are great alternatives to Jujubes. Remember to buy extra candy since you’re bound to eat a few while making your tree.
2. Jube it Up
Starting from the top and working in rows, insert a toothpick into each Jujube and push them, one at a time, into place on the Styrofoam cone. For a decorative, non-edible Jujube tree, affix the candies to the cone with a drop of hot glue. Make sure the glue gun is set to low so the glue doesn’t melt the Styrofoam.
3. Sleigh Bells Bling
Up the glam quotient with a crowning crystal bead (available at craft stores). Slide the jewel onto a cake pin (also available at craft stores) and insert the pin through a larger Jujube. Push the crystal adorned Jujube finial into the top of the Styrofoam cone.
4. Sparkling Finale
In a well ventilated area, spray paint a candle base using automotive spray paint, which is durable and comes in a variety of glittering metallic finishes. Nicholas is using a shimmering green to complement his blue Jujube tree.
5. Drum Roll
Finish the festive masterpiece with a feather boa wrapped around the bottom of the tree base. Tip: To give your Jujube tree as a gift, wrap the entire thing in clear cellophane and top with a ribbon.