Seven basic methods of decorating flowers, namely winding, shaking, squeezing, pulling, hanging, pulling and weaving, are all evolved and combined from these seven methods. Winding technique is the fastest, most basic and most commonly used expression technique in lace making, and it is also the introductory technique for learning cakes. The key point of the edging action is to hold the flower bag, and the arms naturally hang down in a figure of eight, with the right forearm facing up and the right hand facing the right shoulder. After the wrist joint is pressed down, hold the flower bag in your right hand, put the flower mouth at 7 o'clock and squeeze the edge. When making a cake at the top, two-thirds of the small mouth hangs up. If it is made on the side, the big mouth of the flower mouth should be upward and the small mouth should be downward at an angle of 45, so that the lace will have a three-dimensional effect. The angle between the lace and the surface is determined by the direction of the flower bag. The more the flower bag turns left, the smaller the angle between the pattern and the surface. On the contrary, the more the flower bag moves to the right, the greater the angle between the pattern and the surface.
Extended data:
It depends on the beauty of lace, which can be measured by the uniformity and exquisiteness of the pattern. If the finished pattern is not exquisite enough, it means that the diameter of the circle is too large, as long as it is appropriately reduced, because the diameter of the arm circle determines the exquisite degree of the pattern. If the finished pattern is not uniform enough, the frequency of the circle is not uniform.