Make a batch of these versatile mini clay pumpkins to have on hand for whatever comes up during the Halloween (and Thanksgiving) holiday. Use them for festive cupcake toppers, drink stirrers, cork toppers, and more. They would even look cute on the table, poking out of a floral centerpiece or planter. Here’s how to make your own set…
You will need: orange oven bake clay, pumpkin candy mold, bamboo skewers, cork bottle stoppers
Directions: Using oven bake clay, roll two balls (one big and one small) to fit into your pumpkin candy mold. Add the small ball first, for the stem, and then add the larger ball on top. Press down firmly, but not too firmly (you don’t want it to get stuck in there). And then pop the finished pumpkin out of the mold. Bake in the oven according to directions and then add to cork wine stoppers, mason jars, even potted plants to bring a little bit of the pumpkin season into your home. Note: If you want to use the clay pumpkins as drink stirrers or cupcake toppers, soak bamboo skewers in water for up to 30 minutes before piercing them through the underside of the pumpkin. Then bake according to instructions. Soaking the skewers in water first will prevent them from burning in the oven.
Photography, design + styling by Brittni Mehlhoff.