DIY gold foil pinata polka dot bride

A wedding is celebration of love with you, your partner and all of your nearest and dearest.  With champagne and music and dancing – it is like the best party you’ll ever host!  Enter: the Wedding Piñata.  The perfect addition to any great party – communal, inclusive and loads of fun. Plus, it looks fantastic!  You can be creative with the shape and colour – imagine how great your initials would look in bright coloured foil? And also don’t be limited in what you fill the piñata with – an explosion of glitter, confetti and Hershey’s Kisses? Fortune cookies? Yours and your partner’s favourite sweets?  Have fun with this project, it’s sure to inject a little of your personality and and a whole lot of playfulness into your big day.

You Will Need:
Cardboard (I used 2 x packing boxes)

1 x sheet of newspaper



2 x rolls strong sticky tape
1 x roll packing tape
2 x packets of gold foil fringing (90cm x 2m)
1 x 20cm cable tie
Ribbon, string or twine to tie
Confetti & assorted sweets to fill

Step One. Draw half a love heart onto the newspaper.  By only creating half this will ensure your love heart is symmetrical.  As a guide, the completed love heart I used was 56cm across at the widest point, 44cm from the central top to bottom and 58cm diagonally from the top tip of one side of the heart to the bottom central point.  Trace the half heart onto the cardboard and then flip over and trace the other side.

Step Two. Cut out love heart and use it to trace another one on another piece of cardboard.  Now with the leftover cardboard, cut 2 x pieces of cardboard approximately 80cm long and 15-20cm wide.  With these two cardboard strips, roll them up to make them a little more pliable.

Step Three. Take your time to attach the side strips to one of the love hearts so it becomes a 3D shape.  I found using small strips of sticky tape initially was easier.  Once you have finished attaching one side, at the top of the heart, use a cable tie to poke through the cardboard and create a ring where the piñata will be able to hang from.  Reinforce the cardboard where the cable tie pokes through with packing tape.  Also, cut a small square flap (approximately 7cm x 7cm) in the top of the love heart so you are able to fill the piñata once complete.

Step Four. Flip the love heart over and attach the other side use the same process of applying small strips of sticky tape around the edge.

Step Five. To create the foil fringing, carefully remove the foil strips from the packaging in an area with a large clean floor or bench. Lay them flat.  Using a large piece of sticky tape place it over the top of the fringing around 20cm from the top of the foil strips.  This piece of sticky tape will form the top of the next fringe so cut above it.  Then pick up the first fringe and if required, flip over stick another piece of tape on the other side to ‘sandwich’ the foil pieces into place.  Repeat as necessary.  I created 28 pieces of fringing approximately 25cm wide and 20cm long.  However the amount of fringing you require will depend on how you decide to overlap the foil and how ‘full’ you want the piñata to appear.

Step Six. Starting at the bottom of one sides of the love heart, attach the first piece of foil fringing with tape.   You could also use a hot glue gun to attach the fringing.  Continue to add pieces of foil fringing, ensuring to overlap a little until the whole side is covered.  Use scissors to neaten and trim where necessary.   Repeat this process to cover the sides and then flip to cover the remaining love heart.

Step Seven. Use ribbon or string to tie the top of the piñata through the cable tie.

Step Eight. Fill the piñata with sweets and confetti or whatever your heart desires!

Ms Zigzag says: Piñatas equal party time; and a personalised piñata made at home is so much more fun than the standard store-bought version. The only problem is they’re so pretty I just might never want to break it open. 

About Jessica: I’m a writer and a lover of words and stories, pretty papers and flowers. I find great satisfaction in creating something beautiful from the simplest of materials. I’m happiest in a home bustling with conversation and music, sitting at a beautifully decorated table surrounded by good friends and delicious food – with a glass of champagne in hand, of course!

We are sentimental souls at Polka Dot Bride and the Her Name Was Coca for Cocktail Friday was an invention by one of our patterned people who worked at a bar and somehow ended up at a wedding blog. This easy cola-based cocktail recipe idea is surprisingly delicious with the blend of cola, ginger, and rum- with lime, of course, because lime seems to be the key in turning many cocktails into something amazing!

Serve with plenty of ice to make this one deeply flavoured favourite in the warmer months.


10ml Grenadine

1/4 tsp ground ginger or ginger powder

50ml cola

15ml bourbon or spiced rum

5ml lime juice



In a cocktail shaker, combine grenadine, ground ginger, bourbon and lime juice.

Muddle together well.

Pour over ice and top with cola.


Garnish with lime wedge.

Recipe and image by Polka Dot Bride. 

Image by HostCo

If you’re a lover of entertaining at home, getting your friends together and whipping up some treats to share over a bottle of wine (or two, we won’t tell), then we’re helping you create the perfect High Tea Treats with these delicious recipes you can easily make at home. Test your culinary skills to create yummy English scones and zesty Lemon Tartlets.



3 cups self raising flour
1 teaspoon salt
60g butter
1 ¼ cup milk
Zest of one lemon
(Serves 4)


  1. Preheat oven to 200c. Place baking paper onto baking tray. Sift flour and salt, add lemon zest into a bowl. Rub in butter with fingers until mixture resembles coarse breadcrumbs.
  2. Add the milk and mix until the dough comes together into a rough ball. Place the dough onto a floured board. With a rolling pin roll the dough to 5cm thick, then with a round cutter dipped in flour, cut out as many circles as possible. You can reuse the off cut by mixing them together and re-cutting with the cutter.
  3. Place scones on the baking tray. Brush tops with a little milk and bake for 10-15 minutes, or until well-risen and golden. Serve warm with butter or with jam and cream.



125ml sour cream
250g plain flour
200g unsalted butter chilled


  1. To make the pastry, dice the butter, then pulse with the flour in a food processor until the mixture resembles fine breadcrumbs.
  2. Add the sour cream and continue to pulse until the dough starts to incorporate into a ball.
  3. Wrap the dough in plastic film and refrigerate for 20 minutes.
  4. Flour your bench and roll the pastry out with a rolling pin.  Cut with a cookie cutter and place in a mini tarts shell tin press down with fingers. Place into fridge and allow to rest for 10 minutes. Remove from the fridge, prick bases with a fork and cover with a small square of grease proof paper. Fill with a tablespoon of rice or baking beans and bake for 10 minutes. Remove from oven and remove paper and rice, return to oven and bake for 10-15 minutes or until pastry is golden. Set aside and allow to cool.



3 egg yolks
2 1/2 tbspn caster sugar
2 tspn lemon zest finely grated
50ml lemon juice
25g unsalted butter chopped


  1. Whisk yolks and sugar in a small saucepan until pale. Place over a low heat, add lemon zest, juice and butter and whisk until frothy. Stir continuously for 5 minutes or until curd coats the back of a spoon. Transfer to a bowl, cover with grease proof paper and allow to cool.
  2. Fill the tart shells with the lemon curd and dust with icing sugar.

For extra flavour add bits of your favourite fruits. We suggest strawberries or berries for a delicious treat. Yum!

Ms ZigZag says: A gorgeous high tea get together or celebration would not be complete without these two classic recipes. The lemon curd is so versatile – perfect here in the tartlets, and also a great filling for mini doughnuts or spooned on top of a pillowy pavlova! Thank you HostCo for the home cooking inspiration. 

About HostCo: HostCo caters to everything you want in weddings and special events – venues with a rich history and character, picturesque gardens and romantic surroundings, fine food and wine, exceptional service and event planning down to the finest detail.