WILD Festive DIY: Wrapping Paper Wreath

Image Credit: Amy Leung

Finished wrapping up the presents and found out you have wrapping paper left over? Yes, you could save it for next year, store it under the cupboard and let it gather dust…or you could spice things up with a homemade wreath! In a classic display of not communicating with my uni flat properly, we all bought far too much wrapping paper for our Secret Santa and I didn’t want any of it to go to waste.

Image Credit: Amy Leung

Christmas Wrapping Paper Wreath:

  1. Assemble any scrap wrapping paper you can find! I used two types but one type of wrapping paper (or three or more!) would be equally as festive.
  2. Find a cereal box. Preferably empty so you don’t upend it and accidentally spill the last dregs of your friend’s chocolate crisp cereal on the floor like I definitely did not do.
  3. Flatten the cereal box and trace a circle. I used a plate but if you’re particularly artistically skilled then do it freehand!
  4. Draw a smaller circle within the first circle to create a ring shape.
  5. Cut rectangles of wrapping paper. I cut them 10cm by 5cm but you can change these sizes to suit what kind of wreath you want.
  6. Fold the rectangles in half over the blank side so both sides have the wrapping paper print showing outwards. The double layer of paper also makes it slightly stronger.
  7. Concertina fold your rectangle. Optional: put on some Christmas music and grab a friend to help!
  8. Grab a glue stick and stick your folded rectangles onto the cardboard backing.
  9. Repeat steps 5 to 7! Alternate types of wrapping paper (as I did below!) to create some variation.
  10.  Optional: Add some extras to your wreath. This is a good way to use up any leftover ribbon or pom poms by hanging them off the wreath as well.
  11. Hang on your door. Doesn’t matter if it’s your bedroom door or your flat door, get that Christmas cheer showing! 
  12.  Take lots of pictures! This is very important to show off to everyone you know.
Image credit: Amy Leung

About the Author: Amy Leung is WILD’s Deputy Food and Drink Editor and is in her first year of studying Environmental Geography at the University of Oxford

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