| How to Make a Bouquet Posted: 17 Jul 2022 09:00 AM PDT A bouquet of flowers can be just the thing to show someone you care, to say "I love you," or to commemorate a joyous occasion. Going to the extra effort to assemble the bouquet yourself can also save you money while allowing you to personalize the gift. Whatever the event, whoever it is for, with a few tips and some healthy blooms, you'll soon create a bouquet that no one will want to throw away. [Edit]Planning Your Bouquet - Determine your bouquet's color scheme. The focal point of most bouquets is a distinct centerpiece flower. The colors in the bouquet are generally coordinated with the color of this centerpiece, either to compliment that color or bring out contrast between the different colors of your blooms.
- Deciding on the color scheme of your bouquet before choosing your flower can help you narrow down which flowers you will use in your bouquet.
- Choose complimentary colors by selecting ones close to each other on the color spectrum.
- Contrasting colors are those that are on opposite sides of the color spectrum.
- Remember the order of the color spectrum with the acronym Roy G Biv, which stands for:
Red orange yellow Green Blue indigo violet[1]
- Take into account your bouquet placement. The lighting and environment your bouquet will be in will influence how well your colors work together. Bright lit rooms will highlight subtler shades, while darker rooms might require bolder color choices.
- A bulky bouquet might not be the ideal choice to give to your significant other at the start of a date, as it might be cumbersome during the date.
- Save money with flowers in season. Buying flowers that are out of season for your bouquet can add a significant cost to your bouquet making. Seasonal flowers, in addition to being more affordable, will also look more natural in your arrangement. Some popular seasonal flowers include:
- Spring: daffodil, hyacinth, lilac, narcissus, peony, stargazer lily, sweetpea, tulip.
- Summer: chrysanthemum, lavender, forget-me-not, daisy, hydrangea, iris, Asiatic lily, Oriental lily, aster, queen Anne's lace, snapdragon, sunflower, zinnia.
- Fall: aster, chrysanthemum, dahlia, marigold, zinnia.
- Winter: camellia, Casa Blanca lily, daffodil, forget-me-not, holly, jasmine, narcissus, poinsettia, stargazer lily, star of Bethlehem, sweetpea, tulip.
- Year-round: baby's breath, calla lily, carnations, eucalyptus, gardenia, gladiolus, heather, lily of the valley, orchid, rose.[2]
- Use odd numbered blooms in your bouquet. It is an old European tradition to arrange flowers in odd numbers, and in many cultures, an odd number of flowers indicates joy.[3][4] Beyond this, an odd number of flowers creates uniformity between your centerpiece and the flowers around it.
- Avoid the number 13 when arranging your flowers, as in some cultures this number is considered unlucky.
- Gather or purchase your flowers and bouquet making supplies. Now that you've figured out your color scheme and chosen some suitable flowers, you'll need to go to your local florist or the floral section of your grocery store to buy some flowers. Including these, you'll also need:
- Floral or stem wrapping tape
- Floral wire
- Fresh flowers
- Household bleach (optional)
- Rubber bands (optional)
- Scissors or a vegetable knife
- Vase
[Edit]Evaluating and Pruning Your Flowers - Prioritize tight buds. These will bloom as the existing flowers wilt, creating better balance in your bouquet over a longer period of time. Buds that are just breaking open and with a glimpse of color are a good indication the flowers will be suitable for your bouquet.
- Inspect the stems to gauge the health of your flowers. Hold a stem by the base and see if it stands up. Weak stemmed flowers are sometimes an indication the flower is old, sick, or otherwise damaged. Verify that the stems aren't smelly or slimy, as this often indicates the blooms have been in water too long.[5]
- Examine leaves to judge the overall condition of your flowers. You'll want leaves are crisp and clean with a rich, even color green. Any spots or bleaching may indicate disease, which can lead to rot and shorten the life expectancy of your bouquet.[6]
- Cut your stems evenly. A general rule of thumb among flower arranging experts is to keep the top height of your blooms even. Use your scissors to cut your stems so that the length of each flower's stem is about the same, and be sure you cut the stems on an angle. An angled cut will allow the stem to draw up water more easily, lengthening the life of your bouquet.[7]
- Cutting your stems under running water will lengthen the life of your blooms.
- Woody stems, such as roses, should be split the bottom. This will allow water in and prolong the life of your woody stemmed blooms.
- It's best to start with longer stems, about 12 inches long should do. Then trim these to suit your purposes of your situation. A small flower girl might require shorter stem length, a bouquet/present, longer stems to accommodate a vase.[8][9][10]
- Remove thorns and unwanted leaves. Thorns can poke the recipient of your bouquet, making your bouquet less desirable. Run a knife along the stem to shuck thorns free of the stem. You can also use your scissors to snip each thorn at its base. Many of your leaves can also be removed; the central point of your bouquet are its flowers. Too many leaves and you won't be able to see the flowers for the trees.[11]
- Exercise caution while de-thorning your blooms. If you intend on using a knife, be sure to slide it along the stem away from your body to prevent accidental cuts.
- You'll likely not want to completely denude your flowers of leaves. Doing so can sometimes create a lack of fullness in your bouquet.
- Prepare your container, if applicable. If you plan on putting your bouquet into a vase or some other container, first fill it with fresh, cold water to prolong the life of your blooms. Then add a few drops of bleach to the water to kill any bacteria that might have been in your cup, in your water, or on your stems.
- Purifying your water with a few drops of bleach is a great way to prevent rot, disease, and decay, all of which can cloud water and create an unpleasant smell.[12]
[Edit]Arranging Your Flowers - Place your centerpiece. If you are using a vase or container, you should use one hand to hold the position of your flowers as you add to the arrangement with your free hand. If you are planning on making a traditional, stem-wrapped bouquet, hold your flowers with your non-dominant hand and add to your arrangement with your free hand. Organize your centerpiece so it is the middle of your bouquet.[13]
- Your centerpiece flower will usually be a specially chosen flower or accent. Around this central flower, you will build the rest of your bouquet.
- You may find it helpful, as your bouquet grows in size, to use a rubber band to hold your bouquet in place.[14]
- Add flowers around your centerpiece. Work your way around your centerpiece, adding flowers one stem at a time as you do so. Working from the inside of your bouquet to the out will prevent it from looking thin or patchy. You may want to arrange your blooms at regular intervals, or you might want to see how clusters of your accent flowers work with your centerpiece.[15]
- Remember to keep the top of your blooms evenly aligned! Extend your bouquet about an arm's length in front of you and hold it at eye level to check the height of your blooms.
- Add greenery and other accents last. Now that your central bouquet is built, you'll have a firm idea of where you should fill out the flowers with accents flowers and sprigs. Berries can add a vibrant touch to your bouquet, as can accents like peacock feathers, bouquet jewels, and bear grass, to name a few.
- If you plan on using ribbons on your bouquet, seal the ends after you cut it to prevent fray. Depending on material, sealing method can vary, but usually applying a weak flame to the frayed end for a few seconds will cause the fray to fuse.
- A thin seam of hot glue can also work well for preventing your ribbon from fraying.
- Bind the stems of your bouquet if not using a container. Take your floral wire and wrap the entire length of the stems in a spiral pattern. Cut excess wire with your scissors, and then press your floral tape onto the topmost part of the wire to fix it in place. Pull the tape tight and corkscrew it down and around your stems to block them from view and create a snug stem-bundle.[16]
- Inspect your bouquet and make any finishing touches. Be sure to double check the height and balance of your bouquet, as you may have disrupted the balance of the arrangement while binding stems and adding accents. Be sure the top of the flowers are of level height and the flowers distributed in a pleasing fashion. Now you're bouquet's ready for that special someone of yours!
[Edit]Coloring Your Bouquet for a Special Occasion - Coordinate the color of your bouquet for weddings. White roses are the traditional wedding flower, and a bouquet using the white rose as its main accent would likely match well with the bride's gown. You may want to choose an elegant lily or orchid as your centerpiece, as the gold color of theses flowers' inner parts can create an elegant appearance.
- The white rose symbolizes unity and purity, making this the perfect flower to commemorate a new marriage.
- Make a bouquet for mother's day. Choose mom's favorite flowers for your centerpiece and accent flowers, and coordinate colors to whatever her favorite might be. Mother's day roses are popular, but can be expensive due to increased demand.
- Create a "thank you" bouquet. The color of roses can symbolize many different things, including gratitude. Though the recipient would likely appreciate any flowers you give as a way of saying thanks, dark pink roses are the traditional color for conveying this.
- Theme your bouquet to say get well soon. Hospitals can be drab, and even your own home can become dull and lifeless when recuperating from an illness. Select vibrant, cheery colors for your get well soon bouquet.
- Green is symbolic of nature, and can promote tranquility, health, and can have a calming effect.[17]
- Orange is considered to be an energetic, enthusiastic color, and may be just the thing to cheer your ill friend.[18]
- Red is associated with love, warmth, and has been known to evoke strong emotions. You might pair this color with orange to create a pleasing effect.[19]
- Yellow is a color associated with happiness and warmth, though can be overwhelming. Use yellow in moderation in your get well soon bouquets.[20]
- Color your bouquet to express your sympathies. Mournful occasions are best suited with soft, muted colors. Depending on culture, the kind of flowers you use in a funeral bouquet can vary drastically, but generally lilies, chrysanthemums, and orchids are suitable for these occasions.[21]
[Edit]How Can I Make Wedding Bouquets That Don't Wilt? - Place limp flowers in warm water that reaches up to the neck of the bloom to invigorate the flowers. Warm water rises more quickly than cold. When the water reaches the flower it will perk up a bit and stand tall once more.
[Edit]Things You'll Need - Floral or stem wrapping tape
- Floral wire
- Fresh flowers
- Household bleach (optional)
- Rubber bands (optional)
- Scissors or a vegetable knife
- Vase (optional)
[Edit]References [Edit]Quick Summary |
| How to Cream Butter Posted: 17 Jul 2022 01:00 AM PDT Creaming butter is the process of mixing butter and sugar together to create a soft and creamy state for use in baking. It's a common skill in baking that ensures even distribution of the butter through the cake mixture. It also introduces air to the mixture, helping it to rise. For these reasons, it is important to master the skill of creaming butter. [Edit]Ingredients - Softened butter
- Superfine white sugar
[Edit]Softening the Butter - Microwave the butter. If you're really in a rush, you can also cheat by warming the butter in the microwave. Be very careful with this though - if the butter melts, it will not cream properly and you will have to start again with new butter. To microwave:
- Cut the cold butter into even-sized chunks (this will ensure that they soften evenly), place the chunks in a microwave-safe bowl, and heat for no more than 10 seconds.
- Take the bowl out and check the butter - if it is still too hard, place it back in the microwave for 5 seconds at a time.
- Allow the butter to reach 60 degrees Fahrenheit (15.5 degrees Celsius). Take the butter out of the fridge about 10 minutes before you intend to work with it, and cut it into 1/4 in (6.45 mm) pieces. Cold butter does not blend well when mixed and will leave chunks of butter throughout the finished product.[1]
- While "room temperature" is standard advice, slightly cooler than room temperature is actually better. Once the butter reaches about 70 degrees Fahrenheit (21 degrees Celsius), it's too warm to retain much air, which can result in denser baked goods.
- For best results, test the temperature using a digital thermometer. If you don't have one, you can test the butter by giving it a poke with your fingers; if the butter is soft as a ripe peach and your fingers easily leave an indentation, it's ready to use.[2]
- However, if the butter is squishy and shiny it has probably started to melt, which is not ideal for creaming. Place the butter back in the fridge for 5 to 10 minutes until it firms up a little.
- Grate the butter. Don't worry if you forget to take the butter out of the fridge in advance - all chefs forget from time to time. You can cheat by using a cheese grater to grate the hard butter into thin strips. The increased surface area will allow the butter to soften very quickly and you'll be ready to cream in no time.
[Edit]Creaming by Hand - Place your softened butter in a mixing bowl. You can use any type of mixing bowl you like, however, some chefs recommend using a ceramic or stoneware bowl for creaming butter.
- These types of bowls have rougher surfaces which catch the butter and speed up the creaming process.[3]
- Metal or plastic bowls have smoother surfaces which do not catch the butter.
- Start mixing the butter. Before you add the sugar to the bowl, you should cream the butter on its own first. This will make adding the sugar much easier later on.
- Use a fork, wire whisk, spatula or wooden spoon to mush up the butter before you begin to mix.
- Like with the ceramic or stoneware bowl, it is believed that a wooden spoon will catch the butter more easily and speed up the creaming process.
- Gradually add the sugar. Little by little, incorporate the sugar into the butter, beating after each addition. This will give the sugar a chance to dissolve and prevent it from flying out of the bowl as you mix.
- Continue beating the butter and sugar once all of the sugar has been added. Beat vigorously but steadily - you will have to work at it for a while so you don't want to tire yourself out too soon! Switch hands if you need to.
- Just think of all the calories you'll burn while beating - you'll certainly deserve that extra cookie once they're done!
- Know when to stop beating. Really with hand beating there's no way to over-mix the butter and sugar...but you'll have to stop at some point.
- When it's ready, the mixture should be creamy and lump-free. It should be slighter paler in color too.
- A good test is to drag a fork through the mixture - if you see any streaks of butter, you'll need to keep beating, if not you can continue with your recipe.
- If you leave streaks of butter in your mixture, this means that it's not uniform and your final product will have an uneven texture.
[Edit]Using a Mixer - Place the softened butter into a suitable mixing bowl. Beat the butter with a hand-held or stand mixer on a low speed, until it becomes soft and creamy.
- Start adding the sugar gradually. Add the sugar to the butter a little at a time. The purpose of adding it slowly is to allow you to work it into the butter so that it dissolves and doesn't leave lumps or granules of sugar in the mixture.
- As the sugar is beaten, it cuts through the butter, leaving bubbles of air behind. This aerates the mixture, allowing it to rise and giving the final product a light, fluffy texture.
- Most recipes will call for caster or superfine sugar when creaming butter. This is because superfine sugar has the perfect consistency for creaming - it has enough of a surface area that it will adequately aerate the butter as it is beaten (unlike powdered sugar), but it is fine enough that it will not give a coarse texture to cakes and cookies (unlike granulated sugar).
- Increase the speed of the mixer. Once all of the sugar has been added to the butter, increase the speed of the mixer (high on a hand mixer, medium/high on a stand mixer) and continue beating until the entire texture is smooth and creamy.
- Don't forget to scrape down the sides of the mixing bowl with a rubber spatula from time to time, to reincorporate any sugar or butter that has stuck to the sides.
- Also try to scrape out any mixture that has become trapped in the beaters.
- Know when to stop mixing. As you continue to beat, the butter and sugar mixture will increase in volume and become increasingly lighter in color. When the sugar and butter has been perfectly creamed, it should be off-white in color and have almost doubled in volume. The texture should be thick and creamy - almost like mayonnaise.
- Be careful not the over-mix the butter and sugar. Once the mixture is pale and creamy, and forms slight, soft peaks, you should stop beating.
- If you keep mixing, it will lose most of the air you worked in and the final product will not rise very well.
- As a guideline, your butter and sugar should be perfectly creamed in about six or seven minutes, when using a mixer.
- Use as required in your recipe. If you've creamed the butter and sugar well, the baking process should proceed smoothly.
- If you have spices, vanilla essence (extract), and the rinds from citrus fruits to add to the cake, add them while creaming the butter. This will ensure that the flavours are released, and these items will also be well diffused through the cake.
[Edit]Warnings - If the butter is not creamed enough when the recipe calls for this, there is a risk of finding holes in the cake.
- Over-beating will cause the butter to melt. Melted butter cannot be used in recipes calling for creamed butter!
[Edit]Things You'll Need - Mixing bowl
- Whisk or spoon or electric mixer for beating
- Recipe
[Edit]Related wikiHows [Edit]References [Edit]Quick Summary |
| How to Store Bell Peppers Posted: 16 Jul 2022 05:00 PM PDT Fresh, colorful bell peppers are a tasty addition to any meal. If they are not stored properly, however, peppers might go bad before you can use them. It is important to keep both whole and chopped bell peppers in the fridge so that they do not spoil. If you want to keep them fresh for a long time, you can even try freezing them. Just make sure that you throw them out when they become slimy or moldy. [Edit]Keeping Whole Bell Peppers - Store peppers without washing them. Any moisture on the pepper will make it rot faster in the fridge. Wait until you are ready to cook the pepper before you wash it.[1]
- If you did end up washing your bell peppers, make sure that they are completely dry before putting them in the fridge. Pat them dry with a paper towel.
- Put peppers in a produce bag. Produce bags are made from mesh, which gives the peppers plenty of air. If you don't have a produce bag, take a plastic grocery bag and poke a few holes in it.[2]
- Do not tie or knot the bag closed. You will need airflow to keep the peppers fresh.
- Do not store peppers in an airtight bag. This will make them spoil faster.
- Place bell peppers in the refrigerator's vegetable drawer. The drawer will keep them fresh and crisp. Spread out the peppers as much as possible. If the drawer is tightly packed, they may not last as long.[3]
- Do not keep peppers in the same drawer as fruits. Fruits release a gas called ethylene, which can cause vegetables to rot faster.[4]
- Throw out bell peppers when they become too soft. Press lightly against the pepper's skin with your fingertips. If the skin is firm and smooth, the pepper is still good. If it feels slightly spongy or wrinkled, you can cook the pepper, but don't eat it raw. If the pepper is slimy or very soft, toss the pepper.[5]
- If you notice any mold on your peppers, throw them out, no matter how long you have had them.
- Whole bell peppers can be stored for up to 2 weeks in the fridge.[6]
[Edit]Saving Chopped Peppers - Wrap the chopped peppers in a paper towel. The paper towel will keep them from getting too slimy or damp in the refrigerator.[7]
- Put chopped bell peppers in an airtight container or plastic bag. Keep the peppers wrapped in the paper towel. The container should be completely sealed. Do this within 2 hours of chopping to keep them from spoiling.[8]
- Place the chopped peppers in the drawer or top shelf of the fridge. Since the peppers are already chopped and sealed in a container, they do not necessarily need to be in the drawer.[9]
- Throw chopped peppers out after 3 days. Chopped peppers will not last very long. If they start to become slimy or moldy, toss them out, regardless of how long they have been in the fridge.[10]
[Edit]Freezing Bell Peppers - Slice or chop the bell peppers before freezing. Bell peppers only freeze well when they have been chopped first. Cut off the stem and slice the pepper in half. Remove the seeds with a spoon before cutting the peppers according to your recipe.[11]
- Spread the bell peppers on a cookie sheet or tray. Arrange the chopped pieces in a single layer. Do not stack them on top of one another or they might stick together when frozen.[12]
- Freeze the cookie sheet for 1 hour. Slide the cookie sheet into the freezer. Make sure nothing is on top of or touching the peppers. After an hour, remove the tray from the freezer.[13]
- Place the frozen peppers in a freezer bag or airtight container. Use freezer bags for the best results. After you place the peppers inside, squeeze out as much air as possible before sealing the bag. If you use a container, make sure it has a sturdy lid that screws on tightly. Put the peppers back on a shelf in the freezer.[14]
- Write the date on the plastic bag or container using a marker. Bell peppers will last up to a year in the freezer. If they start to look discolored or wrinkled, throw them out.[15]
- Thaw the peppers if you want to eat them raw. To defrost the peppers, move them to the fridge a day before you need them. You can also use the defrost setting on your microwave.
- Cook the peppers while they are still frozen. Do not thaw the peppers if you are going to cook them. Instead, just go ahead and toss them into your recipe.[16]
- You can freeze roasted or raw bell peppers.
- Unlike other vegetables, bell peppers do not need to be blanched before they are frozen.
- Peppers can be canned or dried to preserve them.
[Edit]Things You'll Need - Peppers
- Produce bag or plastic grocery bag
- Plastic zip bag
- Freezer bag
- Airtight plastic container
- Paper towel
[Edit]References __ [Edit]Quick Summary |
| How to Make Cloud Slime Posted: 16 Jul 2022 09:00 AM PDT Cloud slime is a unique type of slime with a fluffy texture, similar to that of kinetic sand. The key ingredient is something called "Instant Snow," but if you can't get any of that, you can use the absorbent powder from inside a diaper or crushed-up Styrofoam. If you want fluffy cloud slime, then adding shaving cream to the glue base will do the trick! [Edit]Making Basic Cloud Slime - Pour of white school glue into a bowl. Most bottles of school glue contain about 4 ounces (120 mL), which is exactly what you need! Don't use clear school glue, because it won't look very cloud-like.[1]
- Even though most slime recipes require water, you actually don't need to add any here.
- For more interesting-looking slime, add 1 to 2 drops of blue food coloring into it.
- Add of liquid starch. This is your activating ingredient, which you can find in the laundry aisle of just about any store. You can also use a different activating ingredient, such as 1 tablespoon (15 mL) saline solution or of borax water.[2]
- If you're using saline solution, ensure that it contains boric acid and sodium borate. You'll also have to stir 1/4 teaspoon (2.7 g) of baking soda into the glue first.
- To prepare borax water, mix 1/4 teaspoon (2 g) of borax into of warm water.
- You can find borax in the laundry aisle of a grocery store as well.
- Stir the starch into the slime, then add more if it feels too sticky. Use a spoon to stir the starch completely into the slime. If the slime is too sticky and oozy, add more starch 1 tablespoon (15 mL) at a time until you get the texture you want.[3]
- Set the slime aside while you prepare the instant snow.
- Don't add more than of liquid starch. If you add more than that, the slime will turn hard and rubbery.
- If the slime is still too stringy, wait for 3 to 5 minutes. This will give the ingredients time to bind together.
- Prepare of instant snow according to the instructions. Purchase a can of instant snow online or from a craft store (during the holiday season, only). Read the instructions on the can to find out how much snow powder and water you should use, then mix them together.[4]
- Instant snow is not the same thing as the fake spray-on snow or the plastic-like, flakey stuff that comes in bags.
- If you can't find instant snow, pour water into a diaper, wait for it to expand, then cut it open and pull the instant snow out.[5]
- Alternatively, use your hands or a grater to crush enough white Styrofoam to fill up . Try to make it as fine as possible.[6]
- Knead the prepared instant snow into the slime. Pour the snow onto the slime, then fold the edges of the slime over the snow. Knead the slime to mix the snow into it. Start with about of instant snow first, then add more if desired.[7]
- The more snow you add, the firmer your slime will be.
- If your slime is still too gooey after this, add a few drops of liquid starch into it.
- If you have snow left over, allow it to dry out first, then return it to the can.
- Store the slime in a plastic container when you aren't playing with it. How long this slime keeps its texture depends on what you put into it. If you used instant snow or the absorbent powder from a diaper, you may notice a difference in texture after a few days. If you used crushed Styrofoam, it should keep for at least a week.
- Instant snow dries out after a couple of hours/days. Since it's already mixed into your slime, it probably won't dry out completely, but your slime may harden a bit.
[Edit]Making Fluffy Cloud Slime - Pour of school glue into a bowl. If you can, use white school glue, as it will look more cloud-like.[8] Clear school glue is a good alternative; the addition of the shaving cream will help make the slime opaque.[9]
- For more interesting slime, add 2 to 3 drops of blue food coloring.
- Fold of white shaving cream into the glue. Measure out the shaving cream and add it to the bowl. Next, gently stir it into the glue with a rubber spatula. Make sure that you use the actual foaming kind of shaving cream and not the gel kind; otherwise, the slime won't be fluffy.[10]
- Men's shaving cream would be the best choice, because its white color is the most cloud-like.
- Women's shaving cream often comes tinted pink or purple, which isn't very cloud-like. Avoid this—unless, of course, you want a pink or purple cloud!
- Stir up to of liquid starch into the glue. Add the starch into the glue 1 tablespoon (15 mL) at a time until you get the texture you want; stir the slime well after each addition of starch that you add.[11]
- Set the slime aside while you prepare the instant snow. This will also give the slime more time to achieve a less-icky texture.
- If you just want to make fluffy slime, you are done! Adding instant snow or crushed Styrofoam will help give it more texture, but that's all.[12]
- Most grocery stores carry liquid starch in the laundry aisle.
- Prepare of instant snow following the instructions on the can. Buy a can of "Instant Snow" or "Instant Sno". You can find it online or at a craft store during the holiday season. Read the instructions on the back of the can to find out how to prepare the snow, then measure out .[13]
- Instant Snow is different from fake spray-on snow or the fake, powdery snow that comes in a bag.
- If you can't find instant snow, pour water into a diaper, then wait for it to expand. Cut the diaper open and pull the snow out. It's more or less the same thing![14]
- Another option is to crush some white Styrofoam into a fine powder with your fingers or a grater. Use enough to fill .[15]
- Knead the instant snow into the slime. If the snow is clumpy, fluff it up with your hands first. Measure out of instant snow, then add it to the slime. Fold the edges of the slime over the snow, then knead it in.[16]
- Let any leftover snow dry out, then return it to the can.
- Put the slime into a sealed container when you're done playing with it. Because this slime contains shaving cream, it will start to lose its texture after a couple of hours to a couple of days. It may still be slimy and cloud-like afterwards, but it just won't be fluffy anymore.
- Slime made from Styrofoam will keep its texture much longer than slime made from instant snow. This is because instant snow dries out over time.
- Make a scented cloud by adding add a drop or two of essential oil or candy flavoring.[17]
- Instant snow expands up to 100 times its size, so a little bit goes a long way. It might be easier to make a small batch, then measure out what you need from it.
- If you added too much activator into your slime and made it too rubbery, knead 1 tablespoon (15 mL) of water into the slime until it turns gooey again.[18]
- Instead of adding food coloring to the glue, consider stirring it into the water for the instant snow!
- Instant snow is made from sodium polyacrylate polymer. It's the same powder used in super-absorbent diapers!
- You can add the instant snow powder into the slime without activating it. Add it in while it is still dry, 1 teaspoon at a time, until you get the texture you want.[19]
- If your slime is not stretchy enough, you can add lotion to the slime.
- The more shaving foam you use, the fluffier the slime will be.
[Edit]Warnings - Small children need to be supervised around instant snow. The product expands when it comes in contact with fluids, and can be harmful if ingested.
[Edit]Things You'll Need [Edit]Making Basic Cloud Slime - white school glue
- of liquid starch
- Instant Snow
- Water
- Bowls
- Spoons
- Measuring cups
- Food coloring (optional)
[Edit]Making Fluffy Cloud Slime - of white school glue
- of white shaving cream
- of liquid starch
- Instant snow
- Water
- Bowls
- Spoons
- Measuring cups
- Food coloring (optional)
[Edit]References [Edit]Quick Summary |
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