Over the past year, my love for pineapples has quadrupled. I was recently introduced to this pineapple ice cube tray and knew that I needed it in my life ASAP. If you’ve ever tried to make ice cubes with one of these silicon trays, you know it’s kind of difficult. The trays are so floppy it’s hard to get the water in evenly and keep it in the tray by the time you walk to the freezer. So we decided to upcycle it and make quirky pineapple place card holders for a summer party or Cinco de Mayo fiesta!
Materials + Tools:
– pineapple ice cube tray
– jewelry wire
– pen or pencil
1. Roll a quarter-sized ball of yellow clay and then press it into the body of the pineapple. Peel out of the mold and trim the edges.
2. Roll a smaller ball of green clay, press into the leafy part of the pineapple, then peel out of the mold. Trim the edges and attach to the top of the pineapple base.
3. Cut a piece of wire about 15 inches long and fold it in half. Wrap the folded half around a pencil twice to create a circle loop. Stick the wire into the top of the pineapple.
4. Bake at 275 degrees Fahrenheit for 15 minutes.
We used yellow and green clay but feel free to use other colors to make your pineapple place card holder more whimsical. Press your yellow ball of clay into the bottom of the mold and then peel out.
Grab a smaller ball of green clay and press into the top portion of the pineapple, then peel out.
Trim the edges of your pineapple with scissors or an X-ACTO knife.
Attach the leafy part of the pineapple to the base using your finger to merge the pieces together. Make sure you keep the impressions from the mold intact.
Cut a piece of wire that measures 15 inches, fold in half and wrap around a pen or pencil twice. Stick the wire into the pineapple.
Get funky with it! Try different colors to mix and match on your table scape. One block of yellow clay will make about six pineapples. Bake for 15 minutes in a 275-degree oven.
These pineapple place card holders are the perfect addition to a Cinco de Mayo fiesta!
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DIY Production and Styling: Kelly Bryden
Photography: Kurt Andre
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