I surfed thru looking for any advice on this, but maybe it hasnt been addressed.
I've bought pre-korked ribbon from ladies on ebay and I just love how crispy and crunchy and stable their korks are.
When I wrap my dowel I just stick it in the oven dry on 215 to 225 for about 20 to 30 minutes and they do turn out curly but they feel limp.
I've tried REALLY wrapping the dowel super tight and super close together but that doesn't make a difference.
I've tried wetting the ribbon first and cooking it for an hour til its dry but still no difference
I've tried spraying it with aerosol starch and that only made it a teeny bit crisp. My mom offered me "stiffen stuff" --the bottle is clogged so I havent had a chance to use it yet lol!
But can any of you ladies give me any hints on how to make really "crunchy" or nice tight and crisp feeling kork ribbon?
I'm doing 50 korker ponytails for a little girl cheer camp, for next Friday and I'd love to get my korks perfected.
Thanks so much for your advice in advance!
I use a spray starch on mine. It's a heavy starch and I give it a few sprays and they turn out crunchy. I use the cheapy stuff from walmart.
After I bake them, I use the Aussie Sprunch Spray and they turn out really "crunchy!! Plus, I love the way it smells!
What I did with my last korker that I made for my daughter was after I put it all together I sprayed it really well with Faultless Heavy Starch. (I purchased it at Wal-Mart for a little over a dollar.) After I basicallly soaked it I hung it upside down and let it dry. After it was dry it was very "crunchy" and the little pieces in the middle stood straight up, from hanging upside down. It turned out really cute!!
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|Opps...I have crunchy bows!!!||zoeymama||How to make...||3||07-29-2008 08:37|