There are a number of different flowers/berries within this project. Equipment you should bring for the course is listed below, however these are suggestions only and you may already have suitable cutters and veiners that will work perfectly well. The make does not matter although I find metal cutters tend to give a cleaner cut with cold porcelain than plastic ones. Veiners can be used as templates and can also be suitable for different leaves as it is the shape of the leaf and colouring that, on the whole, makes the difference!

Cold Porcelain
Wires – 18, 20, 22, 24, 26, 28, 30 gauges
Floristry Tape, Nile Green, Moss Green, Twig
Tinkertech II Rose Cutters
Squires Kitchen Great Impressions Rose Veiner
Large and small calyx cutter (small for hypericum berries)
Tinkertech II Metals Leaf Cutters 25-55mm (for honeysuckle)
Squires Kitchen GI Honeysuckle Leaf Veiner
FMM Rose Leaf Cutter for rose leaves and blackberry leaves
FMM Oak Leaf Cutter Set of 3
SK Great Impressions Oak Leaf Veiner
Squires Kitchen Great Impressions Tea Rose Leaf Veiners
Tinkertech II Birdsfoot Ivy Cutters
Squires Kitchen GI Birdsfoot Ivy Veiner
Squires Kitchen GI Blackberry Leaf Veiner Set of 3
Squires Kitchen GI Chestnut Leaf Veiner
Apple blossom petals cutter or single small rose petal cutter for blackberry flower
Dark red/brown cotton thread - centres of rose hips
Matches
PVA Glue
Scissors
Fine golden/yellow thread for the centres of the blackberry flowers
Gloss Varnish
Matt sealing spray
White oil paint or gouache

Squires Kitchen will supply all colour dusts and colour paste. If you prefer to work in sugar, Squires Kitchen will also supply sugar florist paste. There will also be the opportunity to colour some foliage using airbrush techniques.

The class will be relaxed but structured in order to make the best use of the time available. At the end of the two days, you will leave with a finished project – an example of the flowers you will make during the class will be available to see at the beginning to give you an idea of what we are working towards.

As a limbering up exercise in advance, it would be helpful to roll some little blackberry pip balls of purple/black or green cold porcelain and let dry. These will go towards making up the plump blackberries within the arrangement. I usually do this with a G&T or glass of wine as you need quite a lot! It would be helpful also if you make up 3 rose cone centres 20g wire - size to suit you, 3 round balls on 24g wire, no bigger than a 5 pence piece (blackberry bases) and 3 round balls on 20g wire a bit smaller than a 10p piece for the base of the horse chestnuts. If you can do these in advance it will save considerable time waiting for them to dry.