Materials for Scarecrow Wreath
- Straw hat
- Permanent markers in black and red
- Decorations for your scarecrow (I got Fall leaves, sunflowers, Fall ribbon and raffia.)
- Glue gun and glue sticks
- Fabric Scissors
- Large safety pin
- OPTIONAL: Tissue paper
Materials for Crow Wreath
- Wall frame
- Orange Spray Paint
- Fake Crow
- Glue Gun
Ingredients and Materials for Edible Cookie Wreath
- Sugar cookie dough
- Food coloring; orange, red, yellow and brown
- Royal icing
- Wax paper
- Rolling pin
- Baking sheet
- parchment paper
- Sanding sugar; optional
- Piping bag or plastic ziplock bag
- Wreath round
- Leaf Cookie cutters
- Leaf Cookie plungers
Directions for Scarecrow Wreath
1. Lay out your straw hat on a flat surface.
2. If you have anything written on it like I do, use that part to fold over onto the face. We will use leaves and décor to cover it up.
3. Use a large safety pin to pin the flap over.
4. Take your raffia and lay it over the top to make “hair” for your scarecrow. Secure with hot glue.
5. Take your fall leaves, sunflowers and décor and start decorating, securing with hot glue.
6. Take your Fall ribbon and create a bow-tie or fancy ribbon beneath the face of the scarecrow. You can use a sunflower in the middle to jazz it up!
7. Keep going until your wreath is full.
8. Take your permanent markers and draw a face on your scarecrow in the middle of the hat. You can draw a nose, or even use craft paper and glue to create a nose.
9. Hang it on the front door and enjoy!
1. Place tissue paper inside the “hat” part to make sure you have a sturdy base for your scarecrow’s face.
2. If there is any writing on the hat, cover it up with décor. No one will know!
Directions for Crow Wreath
1. Spray paint frame orange
2. Place branch on frame in desired position
3. Use twine to wrap frame and branch together at the base of branch.
Tip: Use glue for additional attachment points if necessary
4. Attach crow to branch
5. Hang with ribbon
Directions for Edible Cookie Wreath
1. Color the sugar cookie dough so that you have four separate colors.
2. Break the pieces up and spread them around a surface covered with wax paper sprinkled with flour; spread the pieces of the dough around so that they are evenly distributed.
3. Use your hands to bring the dough together slightly.
4. Sprinkle with a little bit of flour.
5. Cover with wax paper.
6. Use a rolling pin over the wax paper to roll the dough out into a flat disk; if you would like the colors to be more swirled, remove wax paper and fold the dough a bit and then re-roll.
7. Roll to about ¼ inch thick.
8. Place in the fridge to chill for about 20 minutes.
9. Remove from fridge and use cookie cutters to cut out shapes.
10. Place on parchment paper.
11. Sprinkle with sanding sugar.
12. Bake according to recipe instructions.
13. Allow to cool completely.
14. Cut two holes into the wreath round and string ribbon through; wire or string work as well; this will be how the wreath will hang.
15. Glue the cookies into the wreath using the royal icing; start with large leaves first and then the smaller leaves to fill the spaces.
16. It helps to color the royal icing red, orange, or yellow color so that it doesn’t stand out.
17. Allow to try 8-12 hours or even overnight before hanging.
18. Add any other detailing you like, such as a bow, etc.