Like my gravy, I like my Needlerolls without lumps!
If you think you would like to make a lumpfree needleroll too, this tutorial is for you :)
Shepherd's Bush Antique Heart Needle Roll
Requirement List:
***Please note that this is a hobby fill / toy fill free zone***
* your beautifully stitched needleroll
* thin batting - like used for making quilts, also called wadding
* cutting mat & rotary cutter
(If you don't have this stuff, you can easily use a tape measure, pins and scissors to get the same result.
It doesn't matter if the edges are not 100% straight and have a couple of wobbles)
* baking paper, that non-waxed, slippery stuff on a roll
* sense of humour - it does get a little fiddly at only 1 point so it helps to smile and think of how happy you will be to make a lump free needleroll, after all, you have already done all the hard work getting your needleroll to this point!
* extra pair of hands is helpful but not essential
Step 0
Tear off a small piece of baking paper, about the width of the needleroll. eg approx 8" and have it ready, near where you are working
Step 1
Measure
Measure the distance between the ribbons. When you have measured the distance, subract 1 inch. (If you are like me and have difficulties remembering things, write this measurement down now :)
Why subtract the inch? This will allow the ends of the roll to sit nicely and let you easily tie your ribbons into pretty bows when you have done with the stuffing. After you have stuffed a needleroll using this method you may even want to subtract more than one inch.
Step 2
cut a piece of batting
The measurement you need is approx 30" long and the width of your neederoll from above - Phew, lucky you wrote this down! I use a cutting mat, rotary cutter and a long ruler to do this as I have this stuff from my quilting but as I mentioned in the requirement list, you can use a tape measure, pins and scissors.
Step 3
Roll'em
Starting from one end, roll your length of batting tightly until you have a batting sausage. Make sure you take your time and get the batting as tight as you can. When you get to the end, hold the sausage tightly and place on your pre-cut piece of baking paper, still holding tightly.
Ahhh - you skipped Step 0 - you can secure the batting sausage with a couple of pins or get that extra pair of hands to hold for you while you tear off that piece of baking paper!
Step 4
Wrap it
Wrap your tightly rolled sausage in the piece of baking paper and twist the ends.
I have seen other tutorials, not sure where, that suggest that you use glad wrap - I find glad wrap VERY sticky and not very co-operative when you want to remove it from your needleroll.
Step 5
Insert
I really like this step! This is where you insert your tightly rolled and wrapped in baking paper batting sausage into your needleroll. This should be a snug fit but should wriggle into the needleroll just nicely. You can push it along with your fingers and pull it from the twist at the other end. Remember to breathe and smile, you are nearly finished :)
Troubleshooting - if the batting sausage is simply too large to insert into your needleroll and you feel you have rolled it as tightly as you can, then you may need to reduce the length of the piece of batting - I don't have a magic number for this, it will have to be trial and error and can depend on the thickness of the batting as well as the chart you have stitched.
For all the Shepherd's Bush needlerolls, I have found that 30" is pretty good.
Step 6
Removing the paper
OK - this is the fiddly part so remember to keep that smile plastered on your face :)
The paper needs to come out of your needleroll leaving the batting sausage inside.
I really like to have a helper for this part, with my helper holding the needleroll and me pulling the paper. (or the other way around) The holder needs to hold the needleroll quite firm whilst the remover needs to do a bit of a wriggle and a bit of a firm coaxing. Sometimes the paper tears, that's ok, sometimes it just comes out in one piece. But it does come out as it is slippery while the batting seems to stay put.
At this point, you may need to poke your finger into the ends of the needleroll to position the batting sausage into the right place so it sits in the middle. Try not to play too much though as you don't want to dislodge the sausage and make lumps.
Step 7
Ta-Da!
Your needleroll is stuffed - it is time to tie the ribbons into bows.
Step 8
Admire