Needle Felting a Ball, Step 1:

I don't know how other people do their felting, I am just doing it my way here. And you might find your own way to do later :D I don't think there's right or wrong way of doing it, it's your wool your project, have fun with it!So I am going to show you making a ball my way.

Step 1:
Take one end of the wool start roll into a egg roll. Try to roll the wool as tight as you can; so you don't have to poke as much later.

Step 2

Step 2: the fun step
now take your needles start poking the egg roll.
DO NOT POKE YOUR OWN FINGERS PLEASE.
Make sure you poking both side way, up n down for about 5 minutes, or until it's firm.

Step 3

Now, take the ball and round it in your two hands.

After you rounding it, layer a small amount of the wool on the foam, and warp around the firm ball you just made. Pull any extra wool out and set it a site(if you have a lot extra), and wrap the end of the wool around the ball.

Step 4

Hold the end of the wool you just layer on the ball firm, and start poking again. Make sure you poke it until it's firm in the center.

Final Poking n Rounding The Ball

Now just smooth out anything stick out the ball. Then again round the ball with your two hands, until you get a perfect round.

New at www.pignkitty.etsy.com

Wow!

41/2 hours, I finally finished this big heart! I needle felted this heart by hands, with my two little needles I have. I love it!

It's pretty round and firm, about the size of hand. I like the baby heart that I added on their, it just so cute to me.

I can make the hearts in different if you want. Colors of the raw wool I have right now are: red, brown, white, black

Valentine's Golden Love

V-Day

Antique Silver Bloom Tulip Bell Earrings

The End :D

Pastry Bags

Don't have pastry bag? or just don't lazy to wash the bag? Use sandwich bag, that will solve the problem.

Last Icing Coating of the Cake

Tools

Things you might need when decorating your cake. Did you know you can still icing a A+ cake without a professional cake decorating turntable? I am using a lazy susan for icing my chocolate cake. It can be use as professional turntable, serving plate, and spice table.

Icing a Cake

Have your cake icing, all the tools ready before start icing your cake.
Cut your cake into two or three layers. Crumb coating them first. Let it sit in the fridge for 40 minutes, before adding final coating of the icing.

First Recipe

The Top Crust:
Hight gluten flour 131g
Sugar 69g
Shortening 86g
Eggs 43g

Mix in the mixer until the dough is not sticking to your fingers when you touch it. DO NOT OVER MIX, OR IR WILL CRACK WHEN YOU BAKE THEM

The Body:
(Dough 1)
Hight gluten flour 324g
Yeast 4g
Water 194g
(Dough 2)
Hight gluten flour 81g
Milk powder 16g
Sugar 49g
Salt 6g
Eggs 24g
Water 8g
Shortening 49g

Add (Dough 2) one item at a time into (Dough 1) together, until they are smooth. Keep in the oiled bowl and cover.

-Weigh The Body out about 60g each. Roll them into little balls, cover with plastic wrap, and let it rise for 15 minutes.
-While you are waiting for The Body to rise, weight out your The Top Crust, about 25g each. Roll them into little ball again, and flat it in your hands. Make sure it's big enough to cover The Body.
-After the rising, take the body and the crust gluten them together, make sure the crust is cover the whole outside of the body, leave the bottom uncover.
-Place them on the sheet pan, brush the top crust with egg wash. Lightly cover the whole sheet pan with plastic. Let it rise for 45 minutes. It should double in size.
-Preheat your oven to 350F. Bake them until they are medium brown.
-They will stay fresh for about two days only,so it's better to eat asap.

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