Decide on your method. Pick the no-cook version for speed and easy cleanup, or the cooked version for a smoother, slightly stronger finish.

No-cook paste: In a bowl, whisk together 1 cup flour with 1 to 1¼ cups cool water. Start with 1 cup, then add more water a tablespoon at a time until it’s the texture of pancake batter—smooth and pourable, not runny.

Add a preservative (optional): Mix in ½ teaspoon salt or 1 teaspoon white vinegar. This helps keep the paste fresh for a few days.

Cooked paste (optional): In a saucepan, whisk ¼ cup flour with 1 cup cool water until lump-free. Heat over medium, stirring constantly, until it thickens to a thin pudding consistency, about 3–5 minutes. Remove from heat and cool. Thin with a little water if it gets too thick.

Strain if needed: For extra smoothness, press the paste through a fine sieve or give it a quick blend with an immersion blender.

Prep your paper: Tear newspaper or paper into strips. Tearing (not cutting) gives soft edges that blend better.

Dip and apply: Dip each strip into the glue, then run it between two fingers to remove excess. Smooth it onto your form, overlapping edges slightly.

Layer smart: Aim for 2–4 thin layers at a time. Let each set dry before adding more. Thin layers dry faster and crack less.

Dry completely: Allow your project to dry in a warm, ventilated spot. Turn it occasionally so all sides dry evenly.

Finish: Once fully dry, lightly sand any rough spots, then prime and paint. Acrylic paints work well, and a clear sealer adds durability.