Create your own beautiful bunting…

…. By The Sewing Cafe

Sewing cafe

First things first you’ll need to gather together some supplies, you’ll need:

Fabric – we used 20cm strips of a printed cotton, but you can use whatever you like. Bunting is a great project for using is scraps of fabric. A really nice idea is to create Memory Bunting, maybe using clothes that little ones have grown out of or an old pair of curtains.

Bias Binding, Ribbon or Cotton Tape – as long as you would like your bunting to be.
Pins
Cotton Thread
Sewing Machine
Iron
Scissors
Paper and Pen

How to make Bunting 1

So start by creating a template, we’ve used two different sizes of triangle, one 20cm wide by 20cm deep and the other 10cm wide by 10cm deep. You can create squares, semi-circles or a mixture of shapes. Just remember when creating your template to add on an extra 1cm for your seam allowance – this is the fabric that will be hidden inside your bunting flags.

Next pin your template to the fabric, I find it easiest if you pin the bottom point of the triangle first and then pin up the long sides, making sure the template is flat against the fabric. If the pattern on your fabric doesn’t run in a specific direction then you can get the most of your fabric by turning your template upside down. You’ll need to cut out two triangles for each flag.

Now you’ll need to take two triangles of the same size and pin them together with the printed sides facing each other, again pin the points together first and then work up the two long sides.

How to make bunting 2

Now it is time to get your sewing machine out (or your needle and thread), pick a thread that matches your fabric. Stitching 1cm in from the edge of the fabric, start at top of your triangle and stitch along one of the long edges, towards the point. Once your needle is 1cm away from the point, leave your needle in the fabric and rotate the fabric to stitch along the other long edge right to the end.  Leave the top edge open, this will allow you turn your shape out. Repeat this on all of your triangles.

Before you turn your triangles out, so that the printed side is on the outside, you’ll need to trim off some of the 1cm seam allowance; this will allow you to get a good point on your triangle. Just be careful not to cut through your stitches! Turn your triangles out and ease the point out (a chop stick can help with this!) and then press your triangles. You’ll have two little triangles pointing out the top of your triangle – trim these off, so the top of your bunting flag is straight.

Take your bias binding or ribbon and press this is half, creating a fold at the top. Lay your flags out in the order that you would like them to appear, making sure you have a good balance of colour and pattern. Insert your flags in between the folded bias binding or ribbon, pushing it in as far as it will go and pin in place, leaving an equal distance between each flag.

So, now it is time to sew your bunting together! You need to stitch along the open edge of your bias binding or ribbon, close enough to the make sure you secure everything in place but not so close that you risk going off the edge. Start by folding over one end of the bias binding or ribbon to create a little loop this will help you hang your bunting. Take care as you stitch to make sure that your flags are pushed all the way in between the bias binding or ribbon, particularly at either end of your flag. Stitch the full length of the binding, creating a loop at the end, as you did at the start. Give your bunting a final press with the iron and you are ready to proudly hang it up!

Bunting

Low Sew, quick alternatives:

Take felt rectangles and simply stitch them on to a ribbon or pretty crochet lace. (Picture to follow)
Use pinking shears (zig zag scissors) to cut out triangles or other shapes, this means you won’t need to back the flags
You can also cut out letters from felt or pretty paper, such as HOME, LOVE or FAMILY and stitch these on ribbon
For a really low sew version, cut out your shapes from felt or fabric and then attach them to ribbon using buttons and embroidery thread

If you have any questions you can email them through to hello@thesewingcafe.co.uk

The Sewing Cafe

www.thesewingcafe.co.uk
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FRANCES’ ‘HOT’ CHOCOLATE CROSS BUNS

FRANCES' 'HOT' CHOCOLATE CROSS BUNS
My ‘Hot’ Chocolate Cross Buns are a twist on the traditional hot cross bun. By using chopped up pieces of chilli chocolate within the sweetned spiced orange bread dough, they are given an extra hot chocolate hit. Presenting them on a chalk board marked with a noughts and crosses grid makes them a fun and edible way to play the game while enjoying the buns with mugs of Hot Chocolate.

Playing with your food over Easter never tasted so good!

INGREDIENTS
Dough
100ml milk
100ml warm water
50g unsalted butter
500g strong white flour
100g vegetable suet
7g sachet of fast action yeast
10g salt
60g caster sugar
1 large egg, beaten
1 tsp orange zest
2 tsp mixed spice
100g bar chilli dark chocolate, chopped into small chips

Crosses
70g strong white flour
1 tbsp water

Glaze
100g caster sugar
120ml water

RECIPE
Gently boil the milk and water in a saucepan and once it has come to the boil remove from the heat. Add the butter and stir to melt. In as food processor blend half of the flour with the vegetable suet until fine breadcrumbs are formed. Transfer this mixture, the rest of the flour and sugar and into a bowl. Now add the yeast and salt at opposite sides of the bowl. Pour the lukewarm liquid into the bowl of dry ingredients, followed by the beaten eggs, orange zest, mixed spice and chocolate . Stir the mixture with your hands, slowly adding the remaining water to form into a soft dough. Transfer to a lightly floured surface and knead for 10 minutes. If using a food mixer, attach the dough hook and mix on low speed for 7 minutes or until a soft dough has formed. Once kneaded shape into a round and place in a clean oiled bowl and cover with a shower cap(!) or tea towel and leave to rise in a warm place. Once doubled in size, punch down and deflate the dough. Transfer to a lightly floured surface and knead again for a minute. Divide into 12 even sized buns and place in a 12″ x 9″ tray bake or roasting tin, lightly greased. Cover with a tea towel and leave to rise in a warm place again for approximately 30-40 minutes. To make the crosses mix the flour with the water to form a soft paste. Spoon into a piping bag and pipe crosses onto each bun once risen in the tin.

Bake in a Pre-heat 220C oven for approx 15 minutes until hollow sounding when tapped on their base and golden brown. While the buns are baking prepare the glaze by heating the sugar and water in a heavy based saucepan until the sugar has dissolved. As soon as the buns are baked brush them immediately with the glaze and and leave to cool slightly in the tin for 10 minutes. Once cool, the buns can be pulled apart and served. Enjoy warm, with butter or chocolate spread.

FRANCES' 'HOT' CHOCOLATE CROSS BUNS

Fran

http://francesquinn.co.uk/