Hello all! Becky here, your humble editor and chief bottle washer! Have you had a chance to read Vicki Boutin’s Designer Notebook article in our winter issue? She created a fantastic feature on baker’s twine, loaded with some of the best techniques for using this hot, trendy embellishment. I decided to follow along with her step-out tutorial, and added a fun twist.
You will need a scrap of chipboard, a 1” circle punch, a red pen, baker’s twine, wet adhesive and some scrap cellophane.
Punch out a 1” circle from the scrap of chipboard and run a red felt pen around the cut edge.
Apply wet adhesive over the surface of the chipboard circle and allow it to partially dry (I used a Zig pen in this sample).
Beginning on the outside edge, cover the chipboard circle with baker’s twine in a spiral pattern.
Snip the end and tuck it into the center.
Trim a scrap of cellophane to 2.5” x 3”. Lay the covered chipboard circle in the center of the cellophane, face down, and bring each edge of the cellophane to the center of the chipboard, securing with a glue dot. Twist and tie off each end with a piece of baker’s twine.
This adorable wrapped “candy” would be so cute on a package tag, a holiday card or even to embellish a gift card holder, as I have done here.
Fun, fast and easy – that’s what I like during this hectic time of year. Happy holidays, everyone!
ps...by the way, I've seen the list of prizes for the "12 days of holiday giving...SCT style" starting tomorrow and you DO NOT want to miss it! Join us right here tomorrow when all the fun starts!
And we've got Summer Fullerton as Day 8 of our December Countdown here!