Halloween Buffet
Balloon Recipe
Preparation 1) To make the base, cut a circle out of cardboard. (Can use a compass, or trace around the outer edge of a trash can.) Cover with mylar shred. 2) Helium inflate the 11-inch and 16-inch "Jack-O'-Lantern" and 11-inch "Ghosts" balloons and tie to ribbons. Gather all four of the 11" "Jack-O'-Lantern" balloons in your fist and pull down tight on the ribbons to get all four balloons even and resting on your fist. 3) Repeat step 2 with the four "Ghosts" balloons and snuggle them into a layer of the "Jack-O'-Lantern" balloons. 3) Air inflate the "Ghost - Two Faces" and the "Pumpkin - Friendly Face" shapes, the curly 260Qs, and the miniature balloon pumpkins, and cool glue to the base. To make the curly 260Qs, tightly wrap an uninflated 260Q around an object approximately 1 1/2" in diameter (such as a pole or broomstick). The tighter the balloon is wrapped, the smaller and tighter the spiral will be. Fully inflate the 260Q with air and knot the end. Slip the inflated balloon off the pole and cool glue to the base. To make miniature balloon pumpkins, air inflate a Mandarin Orange 321Q/Bee Body balloon to 2"" and tie. Hold the inflated balloon in your left hand with the stem pointing to your left and the knot pointing to your right. Place your right index finger on the knot and push the knot all the way through the inflated balloon. Grasp the knot firmly with your left hand and carefully remove your right index finger. Twist the balloon several times at the point between the knot and the inflated balloon. Push the knot into the balloon and release it. |