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Su!lies craft sponges or soft paint brushes card stock A Petal Template Scissors Mod Podge Glue dots Old Greeting cards Upcycle Pa# Greeting Cards into Beautiful and No#algic Wall Flowers Optional:
SN CUP Results 2012 Place 1st 2nd 3rd 4th 5th 6th 7th 8th 9th 10th 11th City Mobile Desoto County Saraland Baton Rouge Southhaven Pensacola Petal Ft.
You Will Need • • • • • • • • • • • • • • • • • • 15cm (6in) oval cake 20cm (8in)oval cake 25cm (10in) oval cake All cakes covered in white sugarpaste 40cm (15in) oval drum board – covered in white sugarpaste 3x40g pots natural green sugar strands (RDC)* 1x40g pot black sugar strands (RDC)* 5x25g pots white mimosas (RDC)* Food Pen (RDC)* 1 x black Metallic Food Paint (RDC)* baby blue, baby pink, yellow, spring green 100g pack of each colour flower paste (black,poinsettia,bluebell,bulrush, daffodil) 200g pack pale green flower paste 500g pack white sugarpaste 250g pack poppy red suagarpaste Edible Glue (RDC)* 18# green florist wire Green florist tape Small amount of royal icing Equipment • • • • • • • • • • • Daffodil cutter (we only used the petal part) Long leaf cutter Tulip and lambs head (we have used a rose petal cutter) Bluebell cutter Grass/fire cutter (Jem) Frilling tool (Jem) we have used this for the mouth and frilling flowers Tree bark embosser (FMM) 2 5mm or small oval cutter (ladybirds face) Bamboo skewers Easy cover paint sponge (RDC)* Cel stick *Rainbow Dust Colour Product Method Paint the cakes whilst unstacked using a Rainbow Dust Colours Natural Sponge as outlined in Tutorial no.1, with the colours listed as per picture and set aside to dry for 15 - 20 mins.
Each Flower consists of a hexagonal tube of clear polycarbonate with a petal pattern at the top.
1655 Nightingale Projects 2256 Steel Petal Press 1762 Albertine Press 2463-7 Bunny Bear Press 1566 Ink Meets Paper 2169 Oh, Hello Friend 1658 Studio SloMo 1652 Alexis Mattox Design 2463-7 Constellation &
Ascend - You - Mountaintop Vista - Surface - Fallen Tree - Petal 8 8 9 10 11 12 Part I:
Rose Petal Sorbet ~ Petit Fours £58.00 per person Private Party Menu Summer 2016 Menu 3 Butter Poached Scottish Lobster Salad Coral Dressing, Vermicelli &