For truly intense color, use special floral dye instead of food coloring. You can regulate how intense you want your result colors to be based on how much food coloring you add to the water. The number of colors you use should correspond with the number of sections you’ve made in your stem(s). Adding the color: Using ordinary food coloring, add several drops of color into separate water containers.The cuts should extend from the bottom of the rose but remain no less than one inch from the base of the petals. Divide the stem into four equal sections-cutting too many could weaken the stem-noting that the number of sections will determine the number of colors in each kaleidoscope rose. Dividing the stem: Using a sharp blade, divide the stem into multiple sections, mindful not to tear the stem.Ideally, the height of the rose stem should be slightly taller than the vase you plan to color the rose in. Stem cutting: Before cutting the stem, it’s important to ensure it’s the correct length to prevent the rose from becoming top heavy and bending during the coloring process. Roses at or near the blooming stage take color most effectively. In addition to the color of the rose you use, it’s also important to note the growth stage the flower is in. If you cannot locate white roses, choose the lightest color rose you can find.
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