PHOTO: 1-19-10
MATERIALS
Felt:
beige – wcf0626 (block)
white – wcf1100 (whipped cream)
pink – wcf0909 (cup)
cotton candy – toy0905 (scalloped bands and handle)
Floss:
white – white
beige – 840
pink – 963
cotton candy – 604
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 cup to block using 3 strands #963.
4] Using a stem stitch, add the cup lines using 6 strands #522.
5] Using a blanket stitch, sew the side edges of the bottom scalloped band using 3 strands #604.
6] Using a blanket stitch, sew the side edges of the top scalloped band using 3 strands #604.
7] Using a running stitch, sew handle to cup using 2 strands #604.
8] Add French knots in the center of each scallop of the two bands using 6 strands #white.
9] Using a blanket stitch, sew the whipped cream to the block using 3 strands #white.
10] Using a stem stitch, add whipped cream detail using 6 strands #white.
11] Using a straight stitch, add "sprinkles" to whipped cream using 6 strands #840.
12] Using a lazy daisy stitch, add flowers to cup lines using 6 strands #white.
13] Add French knots to the center of each flower using 6 strands #840.