"The art of teaching is the art of assisting discovery" — Mark Van Doren

I got this idea from a fellow Kumihimo teacher, it's great for a started marudai. It's very simple to make and costs less than $10!!!!

	Marudai body: The body of the maurdai is a canister from oatmeal (used in this example), Trader Joe's coffee, Cheetos (used on the top of the page), or any similar canister. You're looking for somthing tall enough that you have enough room for your bobbins to hang, and wide enough that it won't tip over easily when you're using it. To prepare the canister: Clean the canister, remove any food bits, clean out any oil or grease, etc. Remove the center from the lid; keep the plastic ring that snaps on to the top of the can. (top photo on left) Cut a door in the side of the can, starting near the bottom, going about half way up, about a third of the distance around the can. (bottom photo on left)
	Marudai top: The top is two cake rounds glued together! I use Wilton's brand, I buy them at Joann's where they sell of around $6 when I have a 40% or 50% off coupon. You can also buy them at restaurant supply stores, cake decorating shops, or perhaps raid your friends baking supplies. The rounds are available in 6", 8", and 12" diameters. Chose the one that best fits you container. A wide top allows more room for bobbins, but on a short container it causes balance problems. I used a 12" top on my oatmeal container. (top photo on left) To prepare the top ... On TWO cake circles: Find the center, draw a circle slightly SMALLER than the inside diameter of the ring you created from the container top. If your canister didn't have a lid that you could make a ring with, then make this circle slightly smaller than the diameter of the container. Cut out the center circle out on both cake circles. I use an X-acto knife. (bottom photo on left)
	Glue the two cake circles together: First go find something that you can use to press the glued layers together while the glue dries: phone books, dictionaries, a light hardcover book with cans of foods weighing it down, whatever will provide even pressure over the whole circle. The cake circles have a white side and a brown side. I glue the brown sides together. I use Aleene's Tacky Glue and squiggle it around on one of the cake circles. (top photo on left) IMPORTANT: The circles are made of corrugated cardboard, which means there are ribs running through the circle from one edge to the other. Glue the circles together with the ribs perpendicular to each other: 1 set going from side to side, the other from top to bottom. This is the reason for gluing two together; it provides extra strength, especially at the edges. Make sure the outside edges are even and press down firmly. Place your weights on the circles, without letting the layers shift. When the glue is dry, remove the marudai top and clean up the center circle. You want it to be smooth with no false cuts or splinters of cardboard. Both circles should be the same size. A nice even edge. Attaching the marudai top to the body: If you were able to keep the outer ring of the lid, glue that to the bottom of the marudai top. (bottom photo on left) I use hot glue for this, but you can use the same glue you used for the cake circles. Snap the ring onto the top on the canister. If you weren't able to keep a ring from the lid, glue the bottom of the marudai top to the top edge of the canister. I definitely use hot glue for this. White glue just doesn't provide enough support.
	Completed marudai