I like to make an effort to do our best part to be better for the planet. I have channeled my paternal grandmother and been “washing” our ziplock bags and trying to use them as many times as i can. I have been looking at other options of food storage or ways to keep things fresh that doesn’t have parabens. A friend of mine and I have been talking about doing these DIY beeswax wraps for 2, 2 and 1/2 years. Finally the pandemic opened a touch so we got to spend an evening getting our craft on!
Turns out it is so much easier that we expected! I thought i would need an iron, but we only needed it to make the material less foldy! Woot!
Original recipe found here.
Pro tips:
- Get a sheet cake pan or at least make sure it is big enough to hold the size of wrapper you are making.
- Use pinking sheers to make sure it doesn’t pull
- Get an old paintbrush you don’t care about, or get a bunch you still don’t care about!
- I shredded the beeswax bars in my cuisinart… not the best idea. It looked like parmesan, but alas clung like… like… awfulness! Use the beeswax pellets!
- Heat the oven to 200 degrees
- You can reuse the parchment paper, not sure why the instructions say that.
Cute material 
Iron and cut to the size you want 
Sprinkle on the beeswax 
Complete! 
Fold to store
Iron your material! Seriously, just do it!
Determine your material size.
12X12 fits a normal cookie sheet, if you want bigger you need a cake sheet pan. (Half sheet pan is 13X18)
Use pinking shears – really – who needs shredding
Place parchment paper on your cookie sheet
Put a piece of material on it.
Evenly distribute a good amount of beeswax pellets on the fabric.
Get the corners and edges.
Play tray in the oven, 200 degrees, 4 min to start
Let it dry – i used a clothes drying rack and folded them over to dry.
Verdict:
This was fun and quick and a nice way to make pretty things to cover food!
If you try it let me know what you think!
