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Exclusive offersGlass bottles with pumpkin decoration made from FIMO
Anleitung No. 652 Anleitung No. 652 Difficulty: Beginner
You can see what's inside these bottles from the outside. The modelled pumpkins from FIMO makes you want to eat.
Here's how it works
From the FIMO-Blocks form three large and two small balls and press them in the middle with a pencil.
With a flat wooden stick, press notches into the balls to create the typical pumpkin shape.
Cure the pumpkins for 30 minutes at 110°C in the oven.
After cooling, accentuate the notches in moss green.
FIMO Apply gloss varnish and let dry.
Make templates for the sheets with the help of the templates, transfer them to Felt and cut them out. Draw the leaf veins with a fine liner.
Stick a piece of Jute ribbon on the corks and around the bottles, stick the big pumpkins on the corks.
Tip: Use a wooden stick to press the jute tape on, so you can also stick this material with hot glue without burning yourself.
Wrap paper wire around the bottles and knot it together, wrap the ends around a pencil and pull them long.
Glue paper wires twisted into the middle of the large pumpkins and fix the small pumpkins at the end of these tendrils.
Finally, glue the felt leaves to the Paper-tendrils.
From the FIMO-Blocks form three large and two small balls and press them in the middle with a pencil.
With a flat wooden stick, press notches into the balls to create the typical pumpkin shape.
Cure the pumpkins for 30 minutes at 110°C in the oven.
After cooling, accentuate the notches in moss green.
FIMO Apply gloss varnish and let dry.
Make templates for the sheets with the help of the templates, transfer them to Felt and cut them out. Draw the leaf veins with a fine liner.
Stick a piece of Jute ribbon on the corks and around the bottles, stick the big pumpkins on the corks.
Tip: Use a wooden stick to press the jute tape on, so you can also stick this material with hot glue without burning yourself.
Wrap paper wire around the bottles and knot it together, wrap the ends around a pencil and pull them long.
Glue paper wires twisted into the middle of the large pumpkins and fix the small pumpkins at the end of these tendrils.
Finally, glue the felt leaves to the Paper-tendrils.
Recipe: sweet and sour pickled pumpkins granny style
Ingredients:
1 medium-sized pumpkin, e.g. Hokkaido
100 ml vinegar essence
1 kg sugar
2 ½ l Water
4 cloves
½ tsp salt
½ TL Cinnamon
Peel the pumpkin, remove the seeds and cut the flesh into bite-sized cubes.
Bring the water with the remaining ingredients to the boil, then add the pumpkin cubes and cook over a low heat for about 20 minutes until they are done.
Important: The cubes must be covered with water.
Fill the finished pumpkin cubes with enough liquid into preserving jars and close them. The pumpkin cubes must also be completely covered with liquid and left to soak for about 2 weeks.
Tip: For a particularly good taste you can add a slice of lemon and a Cinnamon stick to the glasses
Extra tip: Shelf life
A great souvenir that every pumpkin fan will be happy about: As a present I fill the pickled pumpkins from the jars into the suitably decorated bottles. Since the corks are not airtight, they must be consumed within 1-2 weeks.
Ingredients:
1 medium-sized pumpkin, e.g. Hokkaido
100 ml vinegar essence
1 kg sugar
2 ½ l Water
4 cloves
½ tsp salt
½ TL Cinnamon
Peel the pumpkin, remove the seeds and cut the flesh into bite-sized cubes.
Bring the water with the remaining ingredients to the boil, then add the pumpkin cubes and cook over a low heat for about 20 minutes until they are done.
Important: The cubes must be covered with water.
Fill the finished pumpkin cubes with enough liquid into preserving jars and close them. The pumpkin cubes must also be completely covered with liquid and left to soak for about 2 weeks.
Tip: For a particularly good taste you can add a slice of lemon and a Cinnamon stick to the glasses
Extra tip: Shelf life
A great souvenir that every pumpkin fan will be happy about: As a present I fill the pickled pumpkins from the jars into the suitably decorated bottles. Since the corks are not airtight, they must be consumed within 1-2 weeks.
