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Crafts > Christmas Ornaments
Dough Recipes
for Making Ornaments
All popular dough recipes for making
Christmas Ornaments in one place for you. Have fun crafting
ornaments!
Baker's Clay
Bread Dough
Salt Dough
Cornstarch Dough
Cinnamon-Applesauce Dough
BAKER'S CLAY
Most "dough art" projects are made from baker's clay -
it can be cut,
shaped, stamped, forced through a cookie or garlic press, and it
rarely cracks while drying. It is the dough of choice for
ornaments. Be prepared for a small amount of puffing and
distortion during the baking process; each piece will be slightly
different from every other one. By decreasing or increasing baking
time, uncolored pieces can range from pale ivory to deep brown.
When the baked piece is cool, paint
with acrylics as desired. Brush or
spray on a finishing coat of polyurethane to seal and protect
piece.
Recipe
4 cups white flour
1 cup salt
1 1/2 cups water
Paste food coloring (optional)
Mix flour and salt in bowl until well blended and smooth. Add 1/2
cup of water and continue to mix for a few minutes. Slowly add
remaining water while turning the dough in the bowl. Gather the
dough in a ball, working in any dry flour and salt left at the
bottom of the bowl. Knead dough for about five minutes. Knead in
food coloring if desired.
Shape dough, as desired, and place on a
foil-covered cookie sheet. Bake in a 250-300 degree F (120-150
degree C) oven until hard (about five minutes for 1"-2"
pieces).
BREAD DOUGH
Bread dough is easy to work with, and it can be pinched, rolled,
ruffled, and stamped. It is a delicate dough, ideal for jewelry
and other small pieces. Bread dough will keep for weeks when
tightly sealed and refrigerated.
Bread dough does not need a protective
finish; unsealed, it resembles bisque. For a soft sheen, brush the
piece with a mixture of equal amounts of water and glue. For a
high gloss, brush with the glue-water mixture and let dry. Then
give the pieces several coats of lacquer, letting dry between
coats.
Recipe
2 slices white bread
4 Tbs. white glue
Tempera paint (optional)
Remove crusts from bread and discard.
Tear remaining bread into tiny pieces. Place in a bowl and add
glue. Stir with a spoon until the mixture forms a ball. Knead
until smooth, adding paint as desired. Shape piece; place on a
foil-covered cookie sheet and let dry.
SALT DOUGH
Salt dough has a sparkly texture. It is heavy and strong and is
especially suited for large or standing pieces, such as plaques or
trivets, or as foundations for other, more delicate craft doughs.
Salt dough keeps indefinitely when covered and refrigerated.
Recipe 1
2 cups salt
2/3 cup water
1 cup cornstarch
1/2 cup cold water
Food coloring, tempera, or other water-base paint
Mix salt and 2/3 cup water in a pan.
Heat until quite warm. Remove from heat. Mix cornstarch and cold
water together and add to mix in the pan, stirring constantly.
Return pan to stove and keep stirring until mixture forms a smooth
mass. Turn out on a plate and cover with a damp cloth until cool.
Work in coloring if desired.
Shape on a foil-covered cookie sheet
and let dry thoroughly - several hours in a warm oven or several
days at room temperature. Smooth away rough edges with a nail
file.
Recipe 2
3 cups flour
3/4 cup salt
3/4 tsp alum
1 1/4 cups water
Mix and knead until smooth. Coat
rolling pin with spray oil and roll dough out to 1/4-inch thick.
Spray cutters with spray oil before cutting shapes and use a straw
to cut hole for hanging.
CORNSTARCH
DOUGH
This chalk-white dough is extremely malleable and is not subject
to
distortion or puffing. Because it is more brittle than baker's
clay, it is
best suited for projects that will not be subject to a lot of
handling.
Cornstarch dough keeps indefinitely when refrigerated in a plastic
bag.
When cornstarch dough has hardened, it
can be painted with markers, tempera, or acrylic paints. To
protect, glaze with a thin coat of white glue.
Recipe
2 cups baking soda
1 cup cornstarch
1 1/4 cups water
Food coloring
Mix baking soda and cornstarch together
in a saucepan. Gradually stir in water. Bring to a boil over
medium heat, stirring constantly until mixture begins to thicken.
Remove from heat while dough is still easy to stir. Do not
overcook. Turn out on platter and cover with a damp cloth. When
cool enough to handle, knead until smooth, adding water if dough
crumbles. If desired, knead in food coloring.
Shape dough on a foil-covered cookie
sheet. Let dry until dough is very hard. Drying time will vary,
depending on humidity, taking as long as three to four days. You
can shorten the time by placing the shaped dough in a very slow
oven (200 degrees F or 95 degrees C) for an hour or two. Smooth
away rough edges with sandpaper.
CINNAMON-APPLESAUCE
DOUGH
3/4 cup smooth, very thick applesauce (not watery)
1 to 2 cups ground cinnamon (buy in bulk as high quality is not
necessary)
1 tablespoon ground cloves
1 tablespoon ground nutmeg
**Spices are optional. Add others if you prefer.**
2 tablespoons white craft glue (such as Elmer's)
Drinking straw
Combine 1 cup cinnamon and any spices you want to use in small
mixing bowl. Add the applesauce and glue and mix until thoroughly
blended. Mix until smooth, firm, pliable, and no longer sticky. If
too wet, add a little more cinnamon. Shape the dough as desired on
a cinnamon dusted surface. Roll dough 1/4-inch thick. And cut with
cookie cutters or use cookie molds. Dust molds with ground
cinnamon. Firmly press small balls of dough into the mold until it
is firmly packed with dough. The thicker the shapes are, the less
likely they are to curl when drying. Use straw to cut hole for
hanging. Air dry, dry in oven, or food dehydrator.
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