[Photographed by Rob Palmer.]
Materials
1 bundle of 2mm round rattan core cane
tape measure
scissors
kitchen string
2 x bundles of raffia
2.5m thin coloured ribbon
flowers/foliage (either fresh or artificial)
Method
Measure and cut the cane into 1m lengths.
Arrange the cut lengths into a circular form, about 3cm thick, ensuring the cut ends are evenly scattered around the circle; this gives the wreath its strength and form. Using kitchen string, tie the cane tightly in four places.
Unwrap raffia and divide bundles in half. Start wrapping the raffia, in a clockwise direction, around the cane to loosely cover it. When you come to the end of the raffia, tie on another length with a knot and keep wrapping. Hide any loose ends by tucking them under the wrapping.
When you’ve finished wrapping the raffia around the wreath, tie it off, using a knot that can be used to hang the wreath.
Wrap the ribbon around the wreath; tie off ribbon at the back of the wreath, tuck loose ends into raffia to hide.
Push flowers and foliage into raffia.
Note: use any fresh flowers from your garden for your wreath, if you like. Just remember that you will need to spray it lightly with water to keep the flowers looking fresh. A fresh wreath will last only a day, out of hot sunlight, while a wreath made with artificial flowers and foliage will last forever. If you plan to hang your wreath a couple of days before Christmas, using artificial flowers is, obviously, the more practical way to go. Artificial flowers are available from homewares, department and craft stores.
This recipe is from The Australian Women’s Weekly’s Christmas Food & Craft cookbook.
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