Christmas Wrapping Ideas - Matryoshka dolls

In 1978, my family flew to Hong Kong on Christmas Day for a holiday.  As a child,  I remember being very excited at receiving a foam snowman decoration with my in-flight meal, courtesy of Cathay Pacific.  I also remember being pretty excited by the break in family tradition.  Up until this moment, we had been a turkey, roast vegetables and Christmas pudding kind of a family, and it felt like we were doing something really radical.

In Hong Kong, we did all the touristy things, and a few non-touristy as well.  On one of our shopping expeditions, we came across a Russian shop where Dad bought me this Matryoshka nesting doll.

As a consequence, I've always associated Matryoshka dolls with Christmas.  And it seems others do too as lots of different Matryoshka products are now available.  Building on my last two posts, here are some Christmas gift wrapping and gift tag ideas using Matryoshka dolls as the theme.

Matryoshka au natural
 
As you already know, I am a big fan of brown paper and twine, and stamping brown paper with a Matryoshka doll in red ink screams Christmas.  

The gift tag is a luggage tag covered with brown paper, and is stamped with a smaller Matryoshka.  I've tied it all together with some navy blue paper twine.
 

Here I've used brown paper and a teal blue decorative ribbon.  I've made the gift tag by cutting out a Matryoshka doll from some recycled gift wrap.

Red and blue is always a bright combination for Christmas.  Here I've used gift wrap, which is made from recycled paper, in two ways.  The cylindrical gift has been topped and tailed with some blue grosgrain ribbon.

Matryoshka cute

Pink, green and white is always a really popular colour theme for Christmas.

This Matryoshka themed Christmas paper looks good when paired with some green ric-rak as the accent colour. 

A Matryoshka embroidered ribbon works well against glossy, white paper.

For the gift on the left, I've used pink sheer curtain fabric to wrap the present and create a thick bow.  For the gift tag, I've cut out one of the Matryoshkas from the wrapping paper and stuck it to a white luggage tag.

Matryoshka luxe

This is handmade paper from India (which I happened to buy in Seattle), and the colours and design give it a real luxe quality.  I've paired it with with some olive green grosgrain ribbon and black ric-rak for two different looks.

For this luxe look, I've stamped and embossed some black tissue paper using gold embossing powder.  I've finished the look with a sheer gold ribbon, thick black glossy 'twine' and a gold wooden heart.

Matryoshkas are iconic and, so it seems, multi-purpose.  Here they are enjoying some well deserved down-time.

Christmas cards and gift tags

The Christmas Carol gods must have been reading my blog last week, as this week I heard Christmas carols nearly everywhere I went.  Chestnuts were roasting on an open fire, with Jack Frost apparently nipping at my nose, which was rather incongruous given it was 25 degrees celsius outside.  Fortunately, the Christmas carols did not have their usual effect on me so the panic did not start to rise, although I did go a bit crazy buying wrapping paper and ribbon so I am probably on the river denial.

This week's post is all about ideas and tips for Christmas cards and gift tags. Making your own Christmas cards and tags doesn't have to add to your already heightened stress levels.   As you should know by now, I like a less is more approach, and using and re-purposing what I already have. You can knock these cards off in a few hours and even less time if you have small people in your life to help production-line style.  My cat Piaf doesn't have the necessary motor skills so I was on my own with these.

1.  Make sure you have all the supplies you need - There is nothing worse than running out of something when you're in the middle of being creative.  It really kills the mood.  As a minimum, you will need blank cards, a selection of Christmas-themed scrapbooking paper, scissors, a box cutter, double-sided tape, a cutting mat and some ribbon or twine.

2.  Have a cup of tea - Before you start, have a cup of tea as once you get into the card making zone, you'll be there for a while.  I also recommend having some chocolate close by for when your energy levels start to flag. It will happen, so be prepared.

3.  Use Christmas decorations as templates for decorating cards - Flat Christmas decorations are ideal templates for cutting out shapes to stick onto white cards for a simple, minimalist look.  I like to use retro-style Christmas paper as I think the designs and colours add to the simplicity of the overall look.  Minimalist cards also stand out on a shelf of traditional Christmas cards. 

Here I've used the Ikea reindeer decoration, which featured in last week's post, as the template. 

Just trace around it, then use a box cutter to cut it out.

Stick the reindeer on the card using double-sided tape, et voila. 

4.  Use Christmas decorations as templates for gift tags - Christmas decorations are just so versatile.  Again, just trace and cut. 

5.  Use Christmas decorations as gift tags - Just stick an adhesive label to the back of a flat decoration and you have an instant gift tag.

6.  Trace shapes from old Christmas cards to make templates - I always keep the cards people give me.  Here is a bird I traced from an old Christmas card, and then used it to make templates of the three main parts - body, wings and tail. 

I used contrasting papers to highlight each part.

7.  Discover triangles - Christmas-themed paper + triangle = Christmas tree. 

8.  Use luggage tags to make gift tags - Cover a luggage tag with Christmas paper and you have an instant gift tag.  Add a bit of interest with some ribbon, twine or flutter wool.

9.  Use paper punches to create shapes - I've had this Christmas tree punch for years.  Here I've used it to create a Christmas tree shape.

There are lots of different ways to create simple and stylish Christmas cards that don't take ages to make or require expensive materials.  People appreciate a homemade card, and I'd encourage you to give it a go.

Christmas Gift Wrapping - General tips

I have been meaning to mention the C-word for the past couple of weeks.  Christmas.  Is coming.  Soon.  Fruit mince pies and panettone, Christmas decorations and cards have started to appear in the shops.  Fortunately, Christmas carols haven't so it is still possible to shop in peace and quiet until the madness starts for another year.  Don't get me wrong, I like Christmas carols.  In fact, on Christmas Day, I like to add a bit of festive atmosphere by playing the Frank Sinatra Christmas album, much to the horror of my family.  Frank does a good carol, but I'm not ready for them just yet. 

I do love Christmas as, if you are a crafty/baking person, it is your time to shine.  People love homemade gifts, beautifully wrapped presents and the once a year baked goodies, like shortbread and fruit cake.   Over the next few weeks, I will be posting some ideas on Christmas gift wrapping, card making and baking.  This is very organised for me as I don't start thinking about Christmas until a couple of weeks beforehand, and usually in a panic-stricken state.  I know I am not alone as each year I see people like me walking around shopping centres at an unnaturally fast pace with fierce looks of determination.  I like to add to this stress by baking until all hours of the night.  The nights in Australia are pretty warm by this time, which adds to the pressure cooker atmosphere.  Whether you're a last minute person or an organised months in advance person, I'm hoping these posts will give you some tips and ideas for making your handmade Christmases a bit easier. 

I thought I would start with some general tips on Christmas gift wrapping:

1.  Choose a theme - A theme establishes the framework from which everything else, including cards and decorations, will flow.  A theme makes shopping so much easier as it allows you to remain focussed and not be distracted by shiny non-theme related objects.  Presents wrapped in a coordinated theme also look good under the Christmas tree. Some themes to think about include red and white, contemporary, minimalist, Scandinavian, and Arctic winter.  Here is an example of a minimalist theme I used a few years ago.  Its a simple sprig of decoration on a white, glossy background.

2.  Use Christmas decorations to accessorise your gifts - I like to use Christmas decorations to add colour, contrast and texture.  The post-Christmas sales are good for picking up decorations at half-price which can be re-purposed the following year.  I used reindeer decorations from Ikea last year for a contemporary Scandinavian look.

3.  Use plastic wrap to glam up plain paper - If you like to wrap your presents in plain paper, one way to add a touch of elegance is to wrap the present again in thick plastic wrap, and finish it with a fabric ribbon.

4.  Use fabric ribbons to add interest - Whether you prefer plain or patterned gift wrap, an interesting ribbon can really take your gift wrapping to the next level.  Here I've used ric-rac which, together with a wooden decoration, adds contrast and texture.

5.  Use paper bags, boxes and fabric to wrap odd shaped presents- Gift wrapping should not have to involve the laws of physics.  If you need to wrap an odd shaped present, put it in a gift bag.  You can spruce up plain paper bags by using decorations, quirky ribbons, and stamps.  Fabric is also very forgiving and is particularly good for wrapping round and oval shaped presents.  Boxes, especially noodle boxes, are good for wrapping baked treats.

6.  Iron your wrapping paper - If you're using folded paper rather than paper from a roll, iron it first to remove the crease marks.  Use a low setting and a light touch.  It is worth the effort.

7.  Keep craft glue handy - Sticky tape does not stick to all paper and sometimes glue is required.  I use an all purpose craft glue.

8.  Under no circumstances use Christmas themed sticky tape - Enough said.

Lemon, and Passionfruit Curd

I was in Melbourne during the week, and came across the most amazing display of cakes in the window of the Hopetoun Tea Rooms in the Block Arcade.  Needless to say, I want to live in these tearooms.

The cake that caught my eye was the passionfruit tart.  Passionfruit is one of my favourite flavours, and passionfruit curd eaten straight from the jar is one of life's great joys.  I didn't manage to try a slice of the passionfruit tart as there was a queue to get in and I was on a lunchtime mission to David Jones.  However, it got me thinking about the versatility of curd. 

Apart from being the main feature of a tart, curd can be used as a base for fruit to sit in, spread between the layers of a plain cake for flavour, drizzled over the top of a pavlova, included as a layer in a crumble or a trifle, poured over icecream, and even spread on a piece of toast.  The beauty of curd is that it can add a citrus zing to an otherwise pedestrian experience.

Good curd is hard to find in Australia.  You often see recipes from overseas that require a jar of good quality curd.  However, most people here make their own.  As summer approaches, a jar of curd in the fridge is very handy thing.  Here are my recipes for passionfruit curd, and lemon curd.  Both curds keep in the fridge for about 3 weeks.

Passionfruit curd

2 eggs
170g can of passionfruit pulp in syrup
150g caster sugar
85g unsalted butter, softened

Put the eggs, passionfruit pulp, sugar and butter into a heatproof bowl over simmering water. Stir continuously over a gentle heat until the mixture thickens (about 10 minutes).  The mixture will continue to thicken as it cools.  When cool, pour into sterilised jars and refrigerate.

Passionfruit curd used as a dipping sauce for madeleines.

The key to a good lemon curd is strain, strain and strain again as there is nothing worse than getting a bit of lemon zest or clump of egg white between your teeth.

Lemon curd

3 eggs
2 large lemons
85g unsalted butter, softened
225g caster sugar

Zest and juice the lemons.  Put the eggs, butter, sugar, zest and strained lemon juice into a heatproof bowl over simmering water.  Stir continuously over a gentle heat until thick (about 10 minutes).  Strain the mixture into sterilised jars and then refrigerate. 


Lemon curd in sweet pastry tarts, topped with blueberries.



Gift wrapping with doilies

I knew this would have to come out sooner or later.  I like doilies. There, I've said it.  Here are some I have collected from Op shops over the years:

Doilies have been around for a long time, and apparently date back to the 11th century.  They reached their zenith in the 19th century and no Victorian drawing room was complete without a collection of dust- gathering doilies.  However, let's face it, doilies are no longer a popular decorating choice, except with some nannas. 

I like doilies because of their link the past, in particular, the role that needlework played in the creative lives of women.  It took a certain kind of woman who, after spending hours putting clothes through a mangle, wanted to sit down and crochet intricate patterns with cotton thread in failing light.  Sure, some of those women didn't have to work and, in between husband-hunting activities, could focus entirely on sewing a fine seam.  However, I like that, for a period in history, needlework was a skill that many women from all walks of life shared. 

All of the doilies I have collected have been made by machines.  But this does not detract from their beautiful patterns and textures. 

It also means that I don't feel guilty when I re-purpose them for gift-wrapping and card making activities. 

Using craft glue that is suitable for fabric, you can stick doilies onto just about anything.  Here are some ideas for bags and boxes:

For these cards, I cut out flowers from a table runner and glued them on:

You can even use a doilie to give a old t-shirt some interest:

Next time you are in an Op shop, I'd encourage you to go down to that dusty corner and find the old shoebox with the neglected doilies and hankies. After a soak and a wash, they can be given a new lease of life.

Lamingtons

Something happens to me at this time of the year, apart from hayfever, that is.  I experience feelings of Aussie-ness.   It happens when I hear the national anthem sung at the AFL Grand Final.  There's something about the national anthem at a big sporting event that makes me go a bit Aussie. And by Aussie, I don't mean I get a sudden urge to eat a meat pie, shout 'oi oi oi' from the rooftops, and think about changing my name to Kylie.  It is a feeling of being involved in a shared national experience and, in the case of AFL, watching a uniquely Australian game.  As the AFL Grand Final was yesterday, there is only one thing I can bake today - lamingtons! 

Lamingtons are one of the few "Australian" cakes, apparently originating from Queensland.  They are squares of sponge cake covered in chocolate and coconut.  Interestingly, lamingtons are one of the few cakes my mother never made.  We only ate them once a year when my primary school had its annual lamington drive. The school hall became a hive of activity for an entire day.  Huge slabs of sponges would be brought in from a commercial bakery, and a production line of volunteer Mums would cut, ice, roll and pack. Finished  batches would be ferried in washing baskets to classrooms for orders to be handed out.  It was a big day. Another big day is 21 July, which apparently is national Lamington Day.  Who knew?

Making lamingtons is a two day process as you need to make the sponge a day in advance.  This is important as the sponge needs a day to dry out, otherwise it is too soft to dip in the chocolate.  Bits drop off, believe me.

Lamington Recipe

250g unsalted butter, softened
330g caster sugar
4 eggs
1 tsp vanilla extract
370g plain flour
5 tsp baking powder
1/2 cup milk
250g dessicated coconut

For the icing:

500g icing sugar
50g cocoa powder
40g unsalted butter, softened
1 1/2 tsp vanilla extract
150-250ml boiling water

Preheat the oven to 190 degrees celcius.  Grease a square tin and line the base with baking paper.  I use a 24cm by 24cm tin.

Beat the butter until light and creamy, then add the caster sugar in batches.  Beat thoroughly after each addition to ensure that the sugar dissolves.  Add the eggs one at a time and mix well.  Add the vanilla extract and mix until combined.  Sift the flour and the baking power, and add to the bowl, mixing until just combined.  Add the milk, and mix until smooth. Pour the mixture into the prepared tin, and spread evenly.  Bake for 40-45 minutes, or until a skewer comes out clean.  Like all sponges, rest the cake in the tin for about 10 minutes and then turn out onto a wire rack to cool.  When cool, wrap in cling film.

On the following day, cut the sponge into evenly sized squares.  As it is rare for a cake to come out of the oven with a completely even top, none of the squares will be perfect.

Make the icing by sifting the flour and cocoa into a large bowl.  Add the butter, vanilla essence and 150ml of the water.  Mix until smooth.  You may need to add a bit more water to get the right consistency, which needs to be somewhere between pouring cream and thickened cream.  If the icing is too thick, it won't drip off easily and lumps of the icing will slide off when you roll the squares in the coconut.  You will need to keep adding a little boiling water to the icing throughout the process to maintain the right consistency.

Set up a little production line with the squares, chocolate icing and coconut.  Using a skewer or fork, dip a sponge square into the icing, allowing any excess to drip off.

Then cover with coconut.

Place the squares on a wire rack to dry, which usually takes about 2 hours.

I use dessicated coconut but for a more shagadelic look, use shredded coconut.

There are several ways to serve lamingtons.  As is, or filled with whipped cream and/or strawberry jam.  Classic Australian.