I’m so excited to be part of the Riley Blake Stitch ‘n Kitchen Blog Tour. Today I will be sharing with you my English Paper Pieced Christmas Tree Topper and a recipe for a yummy English Dessert, Bakewell Tart.
I decided a few months ago that I wanted to make a fabric Christmas Tree Topper, and because of my love for English Paper Piecing I really wanted to incorporate that into my project. I quickly became frustrated as I started to work on my tree topper. For the life of me I couldn’t figure out a way to make a 5 pointed star with the traditional EPP shapes that I’m used to working with.
I knew I had to be missing the obvious, so I cut out a star and dissected it until I had something I could work with. Of course, there it was, a pentagon and 5 triangles. Here is how I put it together to create my beautiful tree topper.
English Paper Pieced Christmas Tree Topper
- 6 different fabrics (I used Postcards for Santa)
- Paper and Pencil
- Needle and Thread
- Fiber Fill
- Empty Serger Cone
- Make TWO star templates out of paper. Your star can be whatever size you would like. Mine was about 7.5″ from point to point. Follow each step to make two EPP stars.
- Draw lines across the bottom of the star to divide it up. Cut along those lines.
- Lay your template on the fabric. If needed, use a piece of tape on the back to keep it from sliding around. Cut your fabric 1/4″ bigger than your paper shape.
- Baste your shapes. I have given in to the ease of glue basting, and I love it. It’s a much more efficient way to EPP.
- Once basted, sew your shapes together until you have a finished star. Complete both stars.
- Lay both EPP stars right sides facing together and sew along the edge, catching only the edge just like you pieced together the shapes to make your star.
- Leave an opening at the bottom of your star (mine was about 2″) for stuffing.
- Remove papers and turn right side out. Press.
- Stuff the star points leaving the center clear for the serger cone. Insert the cone. Whipstitch the area to the left and right of the cone to secure it in place.
- Place on tree, step back and admire your unique handmade Christmas creation!
I don’t know about your, but I can’t talk about Christmas without thinking about delicious sweet treats. Along with my little English Paper Pieced creation I’m sharing a tasty English dessert!
I received this recipe from a lady at our church who is very dear to me. I have been so blessed to know her. She sets such a godly example and has been an encouragement to me over the years as a wife and mom. I feel very privileged to have one of her recipes, and I’m so excited that she was willing to let me share it with you.
Prep Time: 15 minutes
Baking Time: 30 minutes
- 1 unbaked 9″ pie shell
- 4 oz. self rising flour
- 4 oz. butter
- 4 oz. sugar
- 2 eggs, slightly beaten
- Few drops almond essence
- Raspberry Jam
- Almonds slices (optional)
- Cream butter and sugar until light and fluffy. Add essence and mix slowly. Add beaten eggs and flour a little at a time and beat well.
- Cover the bottom of the pie shell with raspberry jam. Pour mixture on top. (Add almonds at this point if using.)
- Bake at 425 degrees for 10 minutes. Reduce heat to 375 degrees and bake for an additional 20 minutes.
Thank you for joining me for the Riley Blake Stitch ‘n Kitchen, be sure to check out the other bloggers participating!
12/1 – Riley Blake Designs
12/2 – Simple Simon
12/3 – Mode de Lis
12/4 – Emily Ann’s Kloset
12/5 – A Bright Corner
12/7 – Quiltscapes
12/8 – Life After Laundry
12/9 – Crafting Chicks
12/10 – Melly Sews
12/11 – Choo Choo Skadoo
12/12 – Jedi Craft Girl
12/14 – Polka Dot Chair
12/15 – Sew Like My Mom
12/16 – Sugar Bee Crafts
12/17 – Fort Worth Fabric Studio
12/18 – Messy Jesse
12/19 – Leigh Laurel Studios
12/21 – The Happy Housie
12/22 – The Flannel Queen
12/23 – Riley Blake Designs
12/24 – Riley Blake Designs
12/25 – Riley Blake Designs