[Ariana]

Огромная благодарность Автору Christine Flinn за Мастер-класс

MAKING A ROSE LEAF
Rose Leaf



Materials/Equipment

Flower paste Vegetable fat (Trex)
Corn flour in a muslin bag Edible glue plus brush
Rolling out board Cel stick
Floristry tape Rose leaf cutters
Rose leaf veiner (Great Impressions) Floristry scissors
Dusting brushes Petal Dusts
Confectioners glaze (1/4 strength) 28g/26g covered wires white

It is important that the flower paste is brought to working consistency before commencing any work – knead a small piece of flower paste with a tiny smear of vegetable fat in the centre of your hand till it stretches like bubble gum.



Roll a small piece of flower paste into a ball, then in to a long cone. Place the cone on a lightly greased rolling out board (you should not be able to see the grease on the rolling out board). Using a lightly greased cel stick, roll from the centre out (on both sides) leaving a tapered ridge in the middle.



Cut out one rose leaf. Ensure the ridge is running centrally up the rose leaf before cutting.
NB Normally three sizes of leaves are required to make a stem.


Take a 28g covered wire white (1/4 length) for the small and medium rose leaf and a 26g covered wire white (1/3 length) for the large rose leaf. Dip the wire into the edible glue (no more than ¼ inch) remove the excess glue. Hold the leaf gently between index finger and thumb. Insert the wire into the flower paste leaf.


Lightly dust the viener with corn flour, place the leaf on top of the veiner. Cover with the other half of the viener and firmly press.

Use index finger and thumb and pinch (emphasize) the vein centrally down the middle of the leaf. Hang the leaf upside down to dry (24 hours).


Dust the leaf all over with spring green coloured petal dust


Dust the base/centre of the leaf with foliage green petal dust.


Catch the edges of the leaf with burgundy petal dust.


Pass the leaf through the steam from a kettle (to set the petal dusts i.e. stops the dust marking your fingers/cakes). Leave the leaf to dry.


Dip the leaf in ¼ strength confections glaze (to create a permanent sheen). Leave to dry.


For best effect leaves should always be taped into a stem before adding to a floral spray. Attach 1/3 width florist tape to the large rose leaf. Tape down approx. ½ inch and tape in a medium rose leaf, wrap the tape around the stem once and add the second medium rose leaf. Tape down a further (approx.) ½ inch and tape in a small rose leaf, wrap the tape around the stem once and add the second small rose leaf. Tape down the wire