Christmas Crafting Ideas by Flyingpig - Its Good To Share.

Jerseygirl55

susiecm3 wrote: »

Jerseygirl i have scal so have access to loads of wrappers, just using a scalloped egde for these as they are just for fund raising for school, but for my presents i have some really nice fancy ones, unfortunately my laptop is working itself and wont recognise my expression!!!

I have had my cricut for about 3 years and seldom use it, I have about 10 carts, but was thinnking of purchasing SCAL but am a bit concerned it's to techie for me............... may have to reconsider

thanks

Jan

jakes-mum

well just returned from my craft fair and it went excellently sold £56.15 worth of stuff and have made contact with a lady who buys from crafters to sell on (she bought 11 pairs of my earrings!!) who wants to add me to her list of suppliers
The sock cupckaes I made for my mums stall all sold at £1.25 per pair (were only trainer socks which she paid £1.50 for 6 pairs) and she sold a couple of packs of cards so she made a few quid after the stall

diddly74

Emmamumof2 wrote: »

Found this on the old style prep for Xmas board - the OP was freyasmum -

Quote:

Right:

500g golden granulated sugar
500ml whipping cream
50ml Baileys (there was a free mini bottle on the freebies board a while back, this was the exact right size - you might like to try there before you rush out for a bottle )
150g white chocolate (cheapest available)



Butter and line a 22cm x 22cm tin, leaving a small overhang. Put sugar, cream and Baileys in a large pan and, stirring slowly, bring it to a simmer. Make sure the sugar is dissolved (it will stop feeling grainy on the base of the pan), then turn the heat up to a rolling boil.

1. Adjust the heat until the mixture bubbles without getting too near the top of the pan. Keep bubbling, stirring occasionally, until a small amount of mixture dropped into a glass of cold water will form a soft ball that you can pick up on the end of a teaspoon.
2. At this stage, the bubbles will have gone from being large and unruly to smaller and more even. Stir in the chocolate and pour the mixture into the tin. Cool and cut.

I think the portion you can see cut cost a total of 70p.


I cut mine in different sized triangles, dripped with white chocolate and covered in milk chocolate stars. Wrapped in a little cellophane, with some ribbon and you're good to go :j


Just to reiterate not my recipe but Ive made it and it came out lovely!!
x

Your fudge looks lovely! I made the same reciepe but it was sooooooo sticky and did not set firm, so I threw it in the bin. What did I do wrong???

Hollie84

Emmamumof2 wrote: »

Found this on the old style prep for Xmas board - the OP was freyasmum -

Quote:

Right:

500g golden granulated sugar
500ml whipping cream
50ml Baileys (there was a free mini bottle on the freebies board a while back, this was the exact right size - you might like to try there before you rush out for a bottle )
150g white chocolate (cheapest available)



Butter and line a 22cm x 22cm tin, leaving a small overhang. Put sugar, cream and Baileys in a large pan and, stirring slowly, bring it to a simmer. Make sure the sugar is dissolved (it will stop feeling grainy on the base of the pan), then turn the heat up to a rolling boil.

1. Adjust the heat until the mixture bubbles without getting too near the top of the pan. Keep bubbling, stirring occasionally, until a small amount of mixture dropped into a glass of cold water will form a soft ball that you can pick up on the end of a teaspoon.
2. At this stage, the bubbles will have gone from being large and unruly to smaller and more even. Stir in the chocolate and pour the mixture into the tin. Cool and cut.

I think the portion you can see cut cost a total of 70p.


I cut mine in different sized triangles, dripped with white chocolate and covered in milk chocolate stars. Wrapped in a little cellophane, with some ribbon and you're good to go :j


Just to reiterate not my recipe but Ive made it and it came out lovely!!
x

wow thankyou i do have baileys anyway.what recipe did u use as the OP said that she did the same one as this and it didn't set?

diddly74

It was that receipe that Emmamumof2 just posted, except I used double cream not whipping cream as I bought the wrong sort. But I wouldn't have thought that mattered that much. It tasted lovely tho. I just wondered if I hadn't "cooked" it long enough or something.

wen-tom

peppermint creams:

225g icing sugar
the white of 1 lg egg
peppermint oil
150g dark choc (70% cocoa)

sift the icing sugar, beat the egg whte until frothy but not stiff and gradually add the icing sugar until you get a thick smooth paste.

shake some more icing sugar onto your work surface and put the paste into the middle. drop about 4-5 drops of peppermint oil onto the paste and knead into the paste until really smooth.

then you can divide the paste into small balls and flatten the balls with the back of a spoon/fork. put the balls onto greaseproof paper and let them dry for a few hours or overnight.

you can dip them into melted chocolate for a bit of extra decoration if you like. yum

stored in an airtight container they will last a while.

hth

QueenBee

Dark chocolate - cheap one works fine
Extra strong mints

Bash up mints to bits
Melt chocolate
Stir mints in - spread on tray or use molds - fridge to set

Yummy after dinner mints - did these for Xmas last year and my folks were very impressed!!!!

kisto

sparklygirl1 wrote: »

Oh and for the poster that said they do a lucky dip, wish I did one for the kids. I even have a ton of party bag stuff I got reduced from Asda I cld have used to get ppl coming over!

That was me! The funny thing is that my lucky dip wasn't so popular at my recent craft fair. It did really well, but just not as well as previous years. I think it was down to my location. I was fairly near the entrance so people would hover in the area in front of my stall, so the lucky dip box was obscured.
The other good thing about the lucky dip that I noticed, is that people quite often feel guilty for not buying anything from my (your) stall; so they'll give the kids 50p for the lucky dip so they don't walk away from you empty handed!

Sarah1978

I can't believe how fast this thread moves! I've been busy and can't keep up with everyone's amazing makes!

I'm doing a craft fair at the local primary school on Friday so have the week off to try and prepare. I was just wondering if anyone can point me in the direction of some bag toppers for Reindeer Poop & Food and Snowman Poop that I can print off?

Also, as I don't have a bag sealer, will DST work well at keeping the bags shut and fresh? I was going to use the really strong kind (red back)

Any help would be greatly appreciated.

Hollie84

wen-tom wrote: »

peppermint creams:

225g icing sugar
the white of 1 lg egg
peppermint oil
150g dark choc (70% cocoa)

sift the icing sugar, beat the egg whte until frothy but not stiff and gradually add the icing sugar until you get a thick smooth paste.

shake some more icing sugar onto your work surface and put the paste into the middle. drop about 4-5 drops of peppermint oil onto the paste and knead into the paste until really smooth.

then you can divide the paste into small balls and flatten the balls with the back of a spoon/fork. put the balls onto greaseproof paper and let them dry for a few hours or overnight.

you can dip them into melted chocolate for a bit of extra decoration if you like. yum

stored in an airtight container they will last a while.

hth

thankyou,do u know how many on average it will make?