Felted Dessert Ornaments

Materials

  • PETIT FOUR:
  • Felted sweater pieces: lavender ribbed (salvaged from waistband), 1-1/2”x9-1/2”; lavender, 1-3/4” square; beige, 1-3/4” square
  • Wool Roving (National Nonwovens): Pink; White
  • Green felt
  • Fiberfill stuffing
  • White embroidery floss
  • Light purple sewing thread
  • CUPCAKE:
  • Felted sweater pieces: pink ribbed, 1-1/2”x7-1/2”; beige, 1-1/2” circle; pink, 1-1/2” circle
  • Wool Roving (National Nonwovens): Camel; Tan; White; Coral; Red; Purple
  • Green felt scraps
  • Fiberfill stuffing
  • Pink embroidery floss
  • Light pink sewing thread
  • Darning needle
  • PIE:
  • Beige felted sweater scrap
  • Wool Roving (National Nonwovens): Beige; Pink; Coral; Fuchsia
  • Green felt scraps
  • Pink embroidery floss

Tools

  • Needles: barbed felting; sewing; crewel
  • Needle felting mat or rigid insulation scrap to protect work surface

Directions

Petit Four

  • 1. Placing right sides together, pin felted top edge of long ribbed felted sweater piece to sides of matching lavender square. To do this, line up edge of long piece with one corner of square and then fold the long piece to wrap around the remaining three corners. Pin the two edge pieces together to complete the sides of the cake. Hand stitch pinned seams together with light purple thread around top and down side; turn piece right side out.
  • 2. Lightly stuff purple cake starting by filling the corners. Place beige cake piece over the base and pin in place. Hand stitch base to lavender sides.
  • 3. To decorate petit four, work over a protected surface, such as a rigid insulation scrap or needle felting mat. Hand roll long strand of pink roving and place it around top edge of cake; needle felt in place. Hand roll a long strand of white roving, loop end and position loop on top of cake; needle felt in place. Continue looping strand for a total of eight connected loops. Four are positioned at corners and four at the center of each side. Roll a small berry of pink roving and needle felt to compress the fibers. Finished berry should measure approximately 3/4” high and 5/8”-wide. Place berry over green leaf cluster at center top of finished cake.
  • 4. Thread crewel needle with 12”-long strand of embroidery floss. Stitch from top of berry down through felt leaf to bottom of cake. Bring needle back up through cake and berry knot ends together to make a 5-1/2”-long hanging loop.

Cupcake

  • 1. Placing right sides together, pin top edge of long ribbed pink piece around beige circle. Pin short cut edges of long piece together where they meet to complete the sides of the cupcake. Hand stitch pinned top and side pieces together with pink thread. Turn cake right side out.
  • 2. Lightly stuff cupcake making sure shape is well filled out. Place pink circle over base; pin and hand stitch in place.
  • 3. To decorate cupcake, work over a protected surface such as a rigid foam insulation scrap or needle felting mat. Wrap a small amount of camel and tan roving around outside edge of beige cupcake top. Pile up a generous amount of white wool roving frosting; use felting needle to attach it securely to top of cake while shaping it into three undulating layers. Pinch and roll small “sprinkles” from green, red and purple roving, and scatter them in frosting, then needle felt in place. Roll a generous round cherry from red and coral wool roving. Place cherry at center top of frosting.
  • 4. Thread crewel needle with 12”-long strand of embroidery floss. Stitch from top of cherry down through frosting to bottom of cake. Bring needle back up through cake and cherry and a single green felt leaf, and knot ends together to make a 5-1/2”-long hanging loop.

Pie

  • 1. Cut two 4”-long, and 3-1/2”-wide felted beige sweater triangles. Be sure to position the 3-1/2”-wide crust edge over ribbed section of sweater because the added texture helps define the shape of the pie wedge.
  • 2. Place a small amount of beige roving over the crust portion of one triangle. Layer the pink coral and fuchsia roving over the remaining pie triangle. Place the second triangle over the roving; be sure to line up the top and bottom edges.
  • 3. Working over a protected surface, such as a scrap of rigid insulation or needle felting mat, needle felt the layers together. Be sure to join them without compressing the colored pie filling.
  • 4. Pull out strands of beige roving, roll them and needle felt them in every other rib in the pie crust.
  • 5. Roll a tight ball out of fuchsia roving and cover it with a layer of coral roving. Needle felt ball to compress it into a tight cherry. Cut a 1-1/2”-long stem from green felt. Needle felt one end of stem directly into cherry center. Needle felt finished cherry to center of pie, working carefully around base of cherry to avoid crushing colored pie filling.
  • 6. Thread crewel needle with full strand of pink embroidery floss; bring needle through center of pie crust. Bring needle through small green leaf, bring thread ends together and knot together to make a 5-1/2”-long hanging loop.
by Heidi Boyd
Felted Dessert Ornaments
Felted Dessert Ornaments