These mini geometric triangle pinatas add so much fun and colour to any wedding celebration, and are so much fun to create! They make the perfect table setting and can be filled with any extra treats you’d like to give to your guests. You could also craft the pinatas ‘en-masse’ for a stunning display (reception or ceremony – beautiful!), or use them as a biscuit free fortune cookie with a sweet note inside.

This DIY will take a little while as there are stages of drying, so invite your friends around and make a day of it! Or include it as a fun activity during your hen’s get together! Papier-mache is loads of fun, but prepare for a little mess too. Gather all your materials together and before you know it you’ll be hanging these beauties up to dry and admiring your craftiness!

What you will need:

  • Heavy weight paper or card
  • Tissue paper in your chosen colour
  • Strips of newspaper
  • PVA glue or papier-mache paste (you can make your own with equal parts water and flour)
  • Scissors
  • Paint brush
  • Ribbon
  • Sweets or gifts for inside the pinatas

Step 1. Decide what shape of pinata you would like to make, and sketch it onto your card. If you’re making a few at one time, making a template will speed up the cutting process. When cutting, leave tabs on each side to make gluing (or taping) easier. For this tutorial (making geometric triangles) you’ll need four triangles and one square base.

Step 2. Glue (or for a sturdier fix, staple) a short loop of ribbon onto the top of one side of each of the four triangles. Make sure it is held firmly in place.

Step 3. Begin gluing (or taping) your pieces together, starting with the four triangles. Once they are firmly stuck together, attach the base. Allow these to dry completely. They will be a little fiddly and fragile, so take your time.

Step 4. Once the glue has dried, you can begin to paste on your papier-mache. Using glue (or homemade paste), work up a few layers of newspaper to strengthen the triangle. Leave to dry completely.

Step 5. While the papier-mache is drying, start cutting your tissue paper into strips, feathering the ends.

Step 6. Once the papier-mache has completely dried, use a sharp knife or scissors to cut a flap (make sure it’s still connected and not just a hole) in the bottom of the triangle. Pop your lollies or gifts inside, and seal up with tape. Be sure the pinata is completely dry to avoid soggy sweets!

Step 7. Glue a square of tissue paper on the base (using a darker colour will mean you’ll see less of the newspaper). Starting on one side of the triangle, paint the whole side with glue. Layer your tissue paper frills in your chosen design from the bottom until you reach the top. Trim the sides before beginning the next side.

Step 8. Continue for each side, trimming the edges as you go. Once you’ve reached the top at all four sides, finish the top neatly with one strip of tissue paper. Leave to dry.

Once your mini pinatas are completely dry, you can use them as place settings, hang them from branches as a welcome tree or hand them out as gifts for your guests! Be sure to let guests know if there is a little treat hiding inside the pinata for them – they might not want to destroy your lovely work of art!

Images by Ms Honeycomb

Ms Chinoiserie Says: So colourful and fun – I love the idea of putting something special inside as guest favours! 

About Ms Honeycomb  – Hi, I’m Nicola, the florist and crafter behind rubyandjoy. I’m a gardening, fabric loving, mint tea drinking, brownie baking, book obsessed maker! I love a good adventure having just moved back from five years in Scotland (with my lovely Scottish husband).


The delicious and fruity combination of Those Girls Beverage Co. ‘Strawberry Romance’ cocktail is definitely on my list this weekend; the sweetness of strawberries mixed back with the woody subtle scent of rosemary sounds very exotic! Pair it with delicious coconut rum and start the celebrations!


• 150ml Those Girls Beverage Co. Iced Strawberry & Rosemary Tea

• 60ml Malibu coconut rum

• Sparkling water

• Strawberries for garnish

• Sprig of fresh rosemary for garnish


Fill glassware one third of the way up with ice. Pour iced tea over ice. Add Malibu and sparkling water. Gently stir with a muddle stick. Garnish with fresh rosemary and strawberries for a beautifully delicious cocktail. 

At Peter Rowland Catering, we just can’t get enough of these delicious fish tacos! Great for a summer meal, it is a classic dish from the Baja Peninsula that is simple to make, healthy and full of flavour. Get your friends and family involved in the preparation for added fun, and team it with a Peter’s Margarita!

10 large corn tortillas or 40 smaller ones

Ingredients – fish marinade
5 firm white fish fillets, boneless (snapper is good)
2 tbs olive oil
1/4 cup fresh lime juice
2 tbs chopped coriander
1 tsp cayenne pepper or mild chilli powder
pinch of salt

Ingredients – cabbage salad
1 red onion, thinly sliced
1/4 cup coriander, coarsely shopped
2 cups freshly shredded white cabbage

Ingredients – Baha sauce

1 cup light sour cream
1/3 cup plain yoghurt
1/2 tsp mild chilli powder, or to taste
1 tbs lime juice
pinch of salt

Ingredients – chipotle salsa fresca 
1 cup chopped red tomato
1/2 cup chopped red onion
3 chipotle chillies, minced (or use 1 minced jalapeno)
1 large clove garlic, minced
1/2 cup chopped coriander
juice of 1 lime
2 tbs olive oil
pinch of cumin


Place the fish fillets in a large, shallow dish and brush with olive oil. Pour over the lime juice, a sprinkle of salt, chopped coriander and half of the cayenne powder. Allow the marinade to infuse the fish for 30 minutes – 2 hours in the fridge.

In the meantime, toss together the cabbage salad ingredients.

To make a Baja sauce, mix the sour cream, yoghurt, chilli powder, lime juice and salt in a bowl.

To make the salsa, mix the chopped tomato, onion, chilli, garlic and coriander in a bowl. Drizzle with lime juice and olive oil. Add a pinch of cumin and some salt and stir through. Set aside.

Preheat a grill or barbecue to medium-low. On a very clean grate, brush the grill with oil and place the fish, seasoned side down, to cook. Sprinkle the rest of the cayenne pepper on the top side of the fish and cook for about 2-3 minutes each side, or until the fish is cooked through. Transfer the fish to a clean platter, rest for 10 minutes and then slice into thick strips.

Heat the tortillas by placing them on the barbecue grill (or in a pan) for about 1 minute each side. To serve, place a warm tortilla on a plate, add a few chunks of fish, add a handful of cabbage salad and salsa then drizzle with the Baja sauce.


Ms Chinoiserie Says: The Baha sauce and the salsa sound just so delicious; the perfect recipe for casual weekend entertaining!

About Peter Rowland Catering: As a shining light in hospitality for over 50 years, our team of world class chefs, food designers, stylists, event producers and hospitality managers deliver any style of wedding or event – anywhere, anytime. We simply relish bringing the art of food, drink and hospitality to life.