PHOTO: 1-27-10
MATERIALS
Felt:
robin’s egg blue – toy0580 (block)
purple sage – wcf0582 (butterfly)
periwinkle – toy0581 (body)
buttercup – wcf0409 (wings)
white – wcf1100 (heart wing embellishment)
pistachio ice cream – toy0703 (2 leaves)
loden – wcf0709 (2 leaves)
Floss:
purple sage – 161
buttercup – 3078
white – white
periwinkle – 340
pistachio ice cream – 772
loden – 522
DIRECTIONS – Refer to pattern and photo for applique placements and cutting instructions.
1] Make a copy of the pattern.
2] Cut out felt using material list above and pattern. Transfer any embroidery markings.
3] Using a blanket stitch, sew butterfly to block using 3 strands #161. Note: Use a running stitch in the two narrow points.
4] Using a running stitch, sew the body to the butterfly using 2 strands #340.
5] Using a running stitch, sew wings to butterfly using 2 strands #3078.
6] Using a running stitch, sew hearts to wings using 2 strands #white.
7] Using a stem stitch, embroider main vine using 6 strands #522.
8] Using a stem stitch, embroider tendrils using 3 strands #522.
9] Using a running stitch, sew leaves to vine using 2 strands of #522 on loden leaves and 2 strands of #772 on pistachio ice cream leaves.
10] Using a stem stitch, embroider antenna using 6 strands #161.
11] French knot tiny flowers using 6 strands #white.
12] Using a stem stitch, embroider antenna using 6 strands #161.