Topic
Autumn, Halloween and the makes that belong to a particular time of year.
A 4 inch felt gingerbread man pattern with every piece measured, the cookie cutter trick for cutting it, white icing in rickrack or embroidery, and a needle felted version firmed inside the same cutter. Plus a gingerbread house ornament and a garland.
13 min read Beginner
How to needle felt a snowman that stands up and looks right: the size ratio between the balls, how much wool it takes, keeping white wool clean, plus a hanging ornament and a sewn sheet felt snowman.
6 min read Beginner
Felt ball, rolled rose, fringed and felted wreaths, with how many balls or roses a ring takes, which base to use, and how to keep a wool wreath looking good on a door.
6 min read Beginner
How to make a felt garland that hangs properly: how many balls a length takes, how to get a needle through a hard felt ball, spacing that stays put, and Christmas, Halloween and Valentine versions.
8 min read Beginner
How to make a felt Christmas tree, from the children's wall tree with detachable ornaments to felted cones and tabletop trees, with sizes, materials and what holds the ornaments on.
8 min read Beginner
How to make a felt Christmas stocking: a pattern that holds its shape, the felt that survives being filled, names and appliqué, sequin kits, and a seamless wet felted stocking.
6 min read Beginner
A wooden egg wrapped in wool takes ten minutes; a solid felted one takes forty. Both methods, plus the decoration that stops them looking like coloured lumps.
4 min read Beginner
The shape everyone gets slightly wrong. Three ways to make a heart in wool, and the one adjustment that stops it looking like a leaf.
4 min read Beginner
Felt does not fray, cuts cleanly and comes in every red there is. A dozen Valentine projects sorted by how long they actually take.
4 min read Beginner
A tree does not lose its leaves — it drops them, deliberately, by building a layer of cells that cuts each leaf off at the stem. Day length starts it, and weather decides how it looks.
4 min read
Fresh pumpkin puree holds far more water than tinned. Drain it, cut the liquid elsewhere in the recipe, and you get a loaf that is moist rather than wet in the middle.
3 min read
The stringy handful you scoop out and bin is sweet, gelatinous and full of flavour. It makes a better stock than the flesh does — and the seeds in it only crisp properly if you boil them first.
4 min read
