The Fine Art of Paper Flowers: A Guide to Making Beautiful and Lifelike Botanicals by Tiffanie Turner

Author:Tiffanie Turner [Turner, Tiffanie]
Language: eng
Format: azw3
ISBN: 9780399578373
Publisher: Potter/TenSpeed/Harmony
Published: 2017-08-22T04:00:00+00:00

5 Bend the petals back over a skewer again, and brush them away from the center. Curve the tips of the bottom rows under slightly to help shape the center.

6 Cut 20 ECH-Large petals from salmon/light rose doublette for the Cantaloupe, or 100 gram ivory crepe for the Milkshake. Run your thumbnail several times up the front and then the back of each petal to bend it and give it some upward creases. Trim a small rounded V at the tip of each petal, then roll the bottom 5∕16" of each with tacky glue. The 100 gram paper stretches out more, so trim the top edges to taper slightly toward top if they become too wide.

Trim any loose paper away from the base before attaching the petals to the underside of the flower with tacky or hot glue on the bases and bottom ¼" of the petal faces.

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