Here they are! Instructions for the felt desserts I posted last week. I hope they make sense!! I think the best thing will be to look at the pictures while following the step-by-steps since I didn't take photos as I made them.
A couple notes that apply to all of the desserts:
* I used a wool blend purchased from Sweet Emma Jean on Esty. You can use the synthetic felt from the craft store, but I prefer the wool blends. I love the way it feels in my fingers and I think it looks better, too.
** If you opt to use a sewing machine, substitute with matching thread.
***For tutorials on embroidery stitches, go here. These are the best videos I've found.
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| Click on the button to download the patterns! |
Chocolate Chip Cookies
Materials:
Tan colored felt
Dark brown felt
Tan embroidery floss
Dark brown embroidery floss
Batting
Instructions:
Step 1. Cut out the pieces (follow instructions on the pattern). When you are finished, you should have four identical tan circles, two tops and two bottoms, and several dark brown “chocolate chips”.
Step 2. Using the dark brown embroidery floss, stitch your desired amount of chocolate chips to the two top circles. I use all strands, but you could separate the strands and use fewer if you prefer.
Step 3. Using the tan embroidery floss, start stitching the tops to the bottoms. I used a blanket stitch (tutorial found here), but you could use any stitch you like. Leave about 2 inches open for the next step.
Step 4. Fill the cookie with batting through the opening. If you like a puffier cookie, put in more batting. I used about two handfuls.
Step 5. Finish sewing up the cookie, tie a knot and hide the tail. Voila!
Sugar Cookies
Materials:
Cream colored felt
Pink felt, or your desired color for frosting
Cream embroidery floss
Pink embroidery floss
Contrasting embroidery floss for sprinkles and embellishments
Batting
Instructions:
Step 1. Cut out the pieces (follow instructions on the pattern). When you are finished, you should have four identical cream circles, two tops and two bottoms, and two “frostings”.
Step 2. Place the frosting piece in the center of one of the cookie tops. Using the contrasting embroidery floss, make small backstitches (tutorial for many different embroidery stitches found here) in each color for the sprinkles OR if you prefer to embroider a monogram or another design, do it now, sewing the frosting to the cookie top. Then stitch each frosting piece to each top circle. I used a backstitch that’s pretty spaced out.
Step 3. Using the cream embroidery floss, start stitching the tops to the bottoms. I used a running stitch (same tutorial as above), but you could use any stitch you like OR sew it on a machine. Leave about 2 inches open for the next step.
Step 4. Fill the cookie with batting through the opening. If you like a puffier cookie, put in more batting. I used about two handfuls.
Step 5. Finish sewing up the cookie. If you’re using embroidery floss, tie a knot and hide the tail. Voila!
Berry Pie
Materials:
Tan colored felt
Red or berry colored felt
Tan embroidery floss
Batting
Instructions:
Step 1. Cut out the pieces (follow instructions on the pattern). When you are finished, you should have a top crust (don't forget the cutouts!), a bottom crust, a crust edge, pie sides piece and the berry filling piece.
Step 2. Sew the berry filling to the underside of the top crust around the edges of the cutouts. I used a back stitch
Step 3. Ruffle the crust edge piece by using a gathering stitch with long stitches and then pull the fabric tight on the thread to gather. Knot both ends when you’ve got it to the same length as the top edge of the crust. Then stitch to the top edge of the top crust piece along the zigzag line. Try to place the stitches in the valleys of the ruffles so they stay hidden.
Step 4. Take the pie sides piece and line it up along the edges of the bottom crust piece. The side strip will attach along the two longer sides of the crust, matching up the letters on the pattern pieces. Sew the bottom crust to the bottom edge of the side piece. Then sew the top crust to the top edge of the side piece. Leave the back top of the crust edge open.
Step 5. Fill the pie piece with batting through the opening in the crust to your desired fullness.
Step 6. Finish sewing up the crust.
Chocolate Cake
Materials:
Dark brown felt
White felt
Red felt
White embroidery floss
Dark brown embroidery floss
Batting
Step 1. Cut out the pieces (follow instructions on the pattern). You should have a top, bottom, side piece, a whipped cream piece and a circle for the cherry.
Step 2. Let’s start with the whipped cream. This is kind of tricky. Start sewing up the long edges together, you’ll end up with a long skinny tube with tapered ends, stuffing with batting as you go. Use a running stitch with white thread/embroidery floss. Once you have a long skinny cylinder with tapered ends, with your threaded needle, knot the end and start making long stitches along the seam, making sure most of the thread is inside the tube. When you get to the other end, pull the thread taut and it will cause the tube to curl up into a spiral. Secure the spiral in place with a few hidden stitches.
Step 3. Sew the whipped cream to what will be the top piece of the cake.
Step 4. The cherry. (The thread will be hidden, so the color doesn't matter.) Using a long running stitch, sew around the circle as close to the edge as you can get. Once you’re all the way around, pull the thread so that it creates a pouch. Fill the cherry with batting and continue to pull the thread until it makes a ball. Knot off the thread, but keep it long because you’ll use it to sew the cherry to the cake.
Step 5. Sew the cherry to the whipped cream and cake. With the tail of the thread already attached to the cherry, sew down into the top of the whipped cream spiral and into the top piece of the cake. This will ensure all the pieces are securely stitched together and allow you to make sure the whipped cream isn’t wobbly.
Step 6. Overlap the two short edges of the side piece about ¼ inch, then sew together using a back stitch or a running stitch and knot off the thread. It will look like a hoop.
Step 7. Line up the top triangle so that the seam on the side piece is in the center of the back of the cake top. It may be helpful to pin the corners to the side piece. Then sew along the two edges to secure the cake top to the sides.
Step 8. Do the same for the cake bottom, but leave about 2 inches open.
Step 9. Stuff the cake with batting to your desires fullness.
Step 10. Finish sewing up the opening.
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