Begin with a loaf of your favourite sandwich bread. Cut thin slices lengthwise across the loaf. The thinner you make the slices, the easier it will be to roll them into wheels. As you cut, make an effort to keep the slices at a consistent thickness. Cutting your loaf lengthwise will allow you to make longer pinwheel sandwiches. Although some people already prefer sandwiches without the crust, removing them is a necessity when making pinwheel sandwiches. Take a knife and slice out whatever crust is around the slice. Try to cut as little of the soft bread away as you can. Unlike a regular sandwich, only one slice of bread will be used for each sandwich. Sandwich bread tends to be light and fluffy when cut off a loaf. Flatten it down with a rolling pin to spread out the bread and compress the slice. On top of increasing the surface you'll be able to layer, flattened bread is also easier for rolling. Take a knife and spread butter on the side of the bread you'll be putting ingredients on. This will help keep the bread moist and enable easier rolling when it comes time to shape the sandwich. You may butter the bread on both sides if you're concerned the roll won't be moist enough. Cream cheese, mayonnaise, and jam are all great choices for a sandwich spread. Once you have a layer of butter, lay down a spread, covering the surface of the bread evenly. Once you have the bread covered to your satisfaction, you can use the knife to even out the spread a little more. Layering your sandwiches with multiple spreads can be a good idea, although certain spreads may not compliment each other. Remember that you'll need to roll your sandwich so you need to avoid overfilling the bread. Ham and salami are great choices because they're usually cut very thin by default and roll up easily. Although ingredients like sliced ham won't add much height on their own, you should be wary of the fact you'll want to ultimately roll up the bread when you're done. When all of the ingredients are set on the bread, take one side and begin to roll the bread over itself, as you might when preparing a burrito. If you cut your slices to be long by default, roll it up from one short side to the other. The rolling and subsequent cutting of pinwheel sandwiches bears a lot in common with sushi. After making the sandwiches, immediately roll each wrapped sandwich in plastic wrap. Flatten out a piece of plastic wrap and roll the plastic along the sides and edges so no air is getting to the sandwiches. If you'd like to cut the sandwiches before refrigerating them, just make sure to wrap the platter of cut-sandwiches very well or they may dry out quickly. Although pinwheel sandwiches are good for eating immediately after cutting, wrapping and refrigerating them for half an hour will help them to keep their distinctive shape. If you're serving sandwiches on a hot day or the fillings of the sandwich are cold (like cream cheese), you may want to refrigerate them a little longer. Sandwiches can be refrigerated from 30 minutes up to one day.

Summary: Make thin bread slices. Cut crusts off of bread slices. Flatten the bread with a rolling pin. Moisten the bread with butter. Layer your bread with a spread. Add wafer-thin ingredients on top of the bread. Roll up the bread like a burrito. Roll into plastic wrap. Refrigerate for half an hour.


Go to thrift shops or secondhand stores to look for a good, basic dress. If it's not perfect, you can always cut it to the desired length or style. The fringe will cover up any imperfections!  Knee length is best. This allows for flapper dancing. Flappers have to dance! Try to make the tunic spaghetti-strapped or sleeveless. It can be short sleeved if you prefer, but do not get long sleeves. Make sure to buy enough to wrap all the way around your dress -- not just the front. Drape and pin your first row of fringe to the top of your dress. Measure the distance between where you want your second row of fringe to start all the way down to where you want the second-to-last row of fringe to end.  Take that amount and divide it by how many rows you have left to sew on.  This ensures that all the rows will be evenly spaced. For the top row, turn the dress inside out. That'll make it a lot easier. It'll also be much, much easier if you use a sewing machine. Try on your dress. If anything isn't hanging right, go back and adjust. Even though it will take more time, you'll be grateful you did.

Summary: Find a loose, comfortable tunic. Buy strips of fringe to decorate the dress. Start sewing the dress.


Prepare at least four custard dishes or small bowls. Spoon about 1/4 cup (60 ml) of prepared white frosting into each dish.  There are multiple ways to create orange frosting, but each one requires a base of white frosting. You'll need at least four samples of white frosting, but setting up six to twelve will allow you to experiment with more options. You should obtain at least four different food dyes: one orange, one red, one yellow, and one black. Consider getting additional hues of red and yellow for additional experiments. Ideally, you should use paste, powder, or gel food dyes that are designed for use with frosting. Avoid liquid food dyes since these tend to have a negative effect on frosting consistency. Dunk separate, clean toothpicks into one container of red food coloring and one container of yellow food coloring. Mix both dyes into another sample of white frosting, continuing until no streaks remain. The combination should result in an orange frosting. This second sample may not look exactly the same as your first, of course, since the red and yellow you use may result in a slightly different hue. Create another sample of orange frosting using the orange food dye or the combined red and yellow dyes. Mix a very small dot of black food coloring into the sample, as well. The black should darken the shade of the orange without changing the hue. Only use small amounts of black food coloring at a time, though, since even small amounts can have a dramatic impact on the color of the frosting. If you prepared any additional samples of white icing, you can use them to experiment with different combinations or food colorings. Take notes so you'll be able to duplicate the same orange hues and values later.  Most food coloring manufacturers have recommendations for you to follow, but you can easily experiment on your own. Several ideas include:  Combine nine parts red with ten parts yellow to create a rosy peach color.  Mix two parts orange with one part golden yellow to make an apricot color.  Create a rusty orange by mixing eight parts orange, two parts red, and one part brown.
Summary: Set up a few samples. Combine red and yellow food coloring in another sample. Create a darker shade of orange. Try other combinations as desired.