Unique Party 6542 - Pumpkin Halloween Pinata

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Next, I cut newspaper into long strips, about 1-2 inches wide, by 6-8 inches long. I used the entire edition of the Sunday paper. This is the perfect Halloween headwear because it has the exact shape of a pumpkin but without the heavy weight, guts, and seeds of a real pumpkin. Instructables provide guidelines to facilitate the process of making this headgear, and tips to make your craft look more impressive. 6 Decorative Halloween Paper-Mache Ideas

There are two ways to make a homemade piñata; you can paper-mache a balloon, or you can use cardboard and tape. For piñatas that are meant to be round you would more than likely choose the paper-mache version, however if you are looking for a custom shape, then cardboard and tape is the way to go. In this tutorial I’m going to show you how to make a pumpkin piñata using cardboard and tape. Before we begin, steps 1-5 can be rather messy so you may wish to cover your surfaces with a plastic sheet or a newspaper to protect it.Among the long-awaited holidays that people look forward to is Halloween, known for its spooky but stunning decorations.

You can create the design your kids want or choose any of the designs from My Paper Crane. They also have an elaborate step-by-step written tutorial, so don’t miss out on this one! 10. Paper-Mache Pumpkin Head Halloween Costume Photo credit: Instructables Then, in a big bowl, I mixed about 2 cups of water with 2 cups of flour and a tablespoon of salt. I stirred it until blended making a flour paste. There will be little clumps of flour which is fine.

Easier to get the exact shape you want for your pinata. Just blow up various balloons and tape them together. If garnishing with sugared cranberries, make those first: If you want to decorate the pie with sugared cranberries, start them the night before because they need to sit for several hours. Place cranberries in a large heatproof bowl. Set aside. In a medium saucepan set over medium heat, bring the water and 3/4 cup (150g) of sugar to a simmer, whisking until the sugar has dissolved. Remove the pan from heat and allow to cool for 5 minutes. Pour the sugar syrup over the cranberries and stir. Cover the bowl and set aside for 15 minutes. Line a baking sheet with parchment paper or a silicone baking mat. Using a slotted spoon, transfer the cranberries from the sugar syrup and place them on the prepared baking sheet. Allow to dry, uncovered, for 1 hour. Pour remaining 1/2 cup (100g) sugar into a large bowl. Toss the cranberries in the sugar, coating them all the way around. Place on a parchment paper- or silicone baking mat-lined baking sheet and let them dry uncovered for at least 1 hour at room temperature or in the refrigerator. Cover tightly and store in the refrigerator for up to 3 days. For more uses, see how to make sugared cranberries. Cover the entire cake in a layer of frosting. With this cake you don’t have to be too neat, as pumpkins aren’t completely smooth! Make the pumpkin pie filling: Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk. Vigorously whisk until everything is combined. Trim the domed top of one of the cakes just enough to make it sit flat and place this cut-side down on a serving plate or cake board. Spread all over with a layer of the orange buttercream. Trim the flat base of the other cake (if needed, to make it even and place it domed-side up on top of the iced base. Spread the rest of the buttercream over the cake and pull a palette knife through it from top to bottom to create the shape of the pumpkin. Pour the sweets into the centre of the cake and pop the circle of card over the top of the hole, spreading the buttercream over it and place the marzipan stalk on top.

Simplicity, however, doesn’t mean that the craft is unattractive. Sometimes it’s the simplest designs that are often the most aesthetically pleasing. I mean, just look at those pumpkins! You wouldn’t think for a second that they’re made of paper. Make your first batch of paste by placing ¼ of your flour and salt in a bowl and gradually mixing water in until it resembles a batter mix. Durable – you can control how long it may take to break by how many layers of paper mache you add to the pinata. It also can hold heavier candy. Follow this simple recipe for this spooky surprise Halloween cake that hides an extra treat! Follow the easy instructions from guest contributor Caroline Day of CakeLush. There is quite a lot of mixture for this cake so I’ve used an electric stand mixer. If you find it easier, you may want to make the mixture in 2 batches by halving the quantities.

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You can then add the food colouring. This gives the pumpkin cake a very subtle orange colour, but if you want a stronger colour you can use artificial food gel colours which are bake-stable. Make sure you only add a tiny bit at a time…a little goes a long way! Instead of purchasing a pinata, it may be a good idea to make it yourself. Not sure how to do this? Keep reading . . . Types of DIY Pinatas

When the eggs are fully combined, add the rest of the flour on low speed and be careful not to overmix. One of the best parts about making paper-mache pumpkins is that you don’t have to deal with the painful process of carving and scooping out the pumpkin and its guts. Repeat steps 1-3 two more times with the newspaper and then add a final layer with the white paper. This craft is highly recommended for older kids because it’s a little more complex than your typical paper-mache craft. Whizz up the butter, icing sugar, sieved orange juice and a teaspoon of natural orange food colour in a mixer until light and fluffy.Also cut a small strip about 2 inches wide to make the stalk of the pumpkin (or you could pre-cut the shape make it part of the initial pumpkin. Step 4: Possibly one of the most chilling paper-mache pumpkins on the list, this craft from Instructables is one to look out for. Add the caster sugar, butter or margarine, orange zest and orange essence to the mixing bowl and cream it together until it reaches a light and fluffy consistency.