These lovely guest favours or outdoor wedding decorations are not only budget friendly, but also eco-friendly! This recipe makes about 21 x 5cm hearts, and the important thing to remember is not to make it more than a week before the wedding or else your pretty hearts might attract mold.
- ¾ cup of cake flour
- ½ cup water
- 2½ tsp of unflavored gelatin
- 3 tbsp corn syrup
- 4 cups birdseed
- Non-stick spray
In terms of “equipment”, you’ll need:
- A large mixing bowl
- A 5cm heart shaped cookie cutter
- A chopstick or bamboo skewer
- Parchment paper
- A baking tray
- String or raffia
- Cards with your thank you note printed on it
- A paper punch
Now to get started:
- Mix flour the water, gelatin and corn syrup together, then add the birdseed and stir well until combined.
- Coat the inside of your cookie cutter with the non-stick cooking spray.
- Line the baking tray with parchment paper and place the cookie cutter on top.
- Spoon the birdseed mixture into cookie cutter, and press the seeds into place with greased fingers. Remember: Pressing it down firmly means less of the seeds will fall off once it’s dry, so put some pressure on it.
- Use your chopstick or bamboo skewer to “punch “ a hole near the top of the heart, and gently pull the stick out again. If the hole “collapses”, it means your mixture is too runny – this can be remedied by adding more birdseeds, flour and a sprinkle of gelatin.
- Carefully slide the cookie cutter off the birdseed heart.
- Repeat steps 3 to 6 until all the mixture is used up. Be sure to spray the cookie cutter after every six hearts so that the mixture won’t stick
- Allow the tray of hearts to dry on the parchment paper for 6 to 8 hours – or better yet, overnight.
- Cut a length of string or raffia for each heart – about 25 to 30cm should do the trick so that it’s long enough to hang on a small branch.
- Punch a hole in each thank you tag and thread the string through the hole in the heart and tag. Tie a knot and voila!
Adapted from Intimate Weddings