Double exposure

Southern Living, Dec 1995 by Griffin, Eleanor

IT'S TOO GOOD TO BE TRUE] Using a few simple materials, you can create fun Christmas topiaries for a centerpiece. Then reuse them for a New Year's Eve party by dressing them up in glitzy gold and black. And for the icing on the cake, double a delicious pound cake recipe. Serve one cake with warm caramel sauce for a family Christmas; freeze the second to make a sophisticated New Year's Eve dessert--Petit Four Packages--to wrap up your holiday celebrations. Best of all, you don't have to wave a magic wand--or a credit card--to do it.

Here are the basic elements that give you double exposure for your entertaining time and dollars this season.

1. The table's overskirt has buttonhole-like openings so a ribbon can be "woven" through just above the hem.

2. The topiaries are 20-inch plastic foam cones covered in dried parsley available at the supermarket.

3. Betty's Butternut Pound Cake recipe r served for Christmas dessert is the basis for petit fours iced in white chocolate for an elegant New Year's affair. (See page 215 in the November issue of 1 Southern Living for the pound cake 1 recipe we used, and page 98 of this issue for the Petit Four Packages recipe.)

TABLE MATTERS

* Cover table (we used a basic 60-inch round table) with a neutral cloth that drapes to the floor, if possible. Ours is made of burlap from a discount-fabric store and cost about $45.

* Cover tablecloth with a linen overskirt. Ours is 72 x 72 inches. For added drama, you might want to use a different colored fabric on each side, and sew together or fuse with a fabric adhesive.

* Machine stitch buttonholes or cut a 3-inch hole at each 5-inch interval. Use these openings to weave ribbons through the overskirt.

PETIT FOUR PACKAGES

A wrapping of white chocolate glaze and ribbons of commercial frosting transforms your favorite pound cake into Petit Four Packages.

* Prepare 1 (10-inch) round or 2 (8-inch) loaves pound cake. Cool cakes completely. Cut crusts from cake; cut cake into 1 1/2-inch squares.

* Heat 4 cup whipping cream in a large, heavy saucepan over medium-low heat until hot. Add 24 ounces white chocolate or vanilla candy coating and cook over very low heat, stirring constantly until chocolate melts.

* Dip squares into white chocolate mixture; place on wax paper or wire racks to dry. Trim excess chocolate from squares; decorate with dark chocolate frosting. Yield: 2 1/2 dozen.

TOPIARY TIPS

Materials needed:

* 20-inch plastic foam topiary forms ($4-$5 at crafts stores)

* 20-ounce jar of dried parsley flakes (covers two trees)

* wax paper

* masking tape

* 12 feet of silk-like cording (per two trees)

* 7-ounce can low-mist spray adhesive

* 7-ounce can floral fixative

* florist pins

Trims (allow 4 feet each for wired beads, wired ribbon, etc.)

Christmas trims:

* berries, gold cord, lemon leaves, dried pomegranates

Containers: aluminum pots, green glass or red or green containers

New Year's trims:

* beads, velvet ribbon, gold mylar, gold tissue paper

Containers: glass or gold-and-black bases

1. Tape 2 (18-inch) pieces of wax paper together.

2. Empty contents of dried parsley jar onto wax paper.

3. Spray tip of topiary form with adhesive and tap into parsley to affix.

4. Spray underside of topiary with fixative. Sprinkle parsley on underside until surface is covered.

5. Spray sides of topiary form with fixative, and roll across parsley until all surfaces are covered.

6. Let stand to dry. Excess parsley will fall off.

7. Spray parsley thoroughly with fixative to prevent shedding. Do not skip this step]

8. Cut 6 feet of silk-like cord for each tree trunk. Secure end of cord to topiary base with a florist pin.

9. Lightly glue trunk as you wrap cord around it. At top of trunk, trim off excess cord, and secure end into topiary base with florist pin. Remember to work in a well-ventilated area.

10. Use dried lemon leaves topped with dried pomegranates to decorate the topiary base.