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Monday, August 19, 2013

Bridal Cane and Champaign Flutes – PolyFormProducts


PolyForm Website:   http://www.sculpey.com/
Also have lots of How-To videos on U tube

CLAYS:
Silver - 2 oz -- 4 blocks
Black - 2 oz -- 4 blocks
White - 2 oz -- 4 blocks
Pink - 2 oz -- 4 blocks

THE ROUND CANE -

STEP 1
Using one half package of each of White and Candy Pink, create a Skinner blend.  Create the blend on the widest Clay Conditioning Machine setting.  Once the blend is complete, fold the length into a size that will fit in the pasta machine at a 90 degree rotation and thin the sheet to a medium thickness.

STEP 2
Roll the blend into a spiral with the White end of the blend in the center.  Wrap a very thin sheet of Black around the blend.

STEP 3
Roll sheets of Black and White clay on the thickest setting of the Clay Conditioning Machine.  Make the sheets equal in length to the length of the first spiral blend cane.  Stack the sheets four layers thick.  Slice ¼” wide strips from the stack and apply them around the circumference of the spiral blend cane, butting the cut edges around the Black layer to create a stripe border.

STEP 4
Roll sheets of Silver clay on the thickest setting of the Clay Conditioning Machine. Wrap the cane with two layers of Silver, blend at seams.

STEP 5
Repeat steps 1 and 2 but reverse the direction of the spiral, beginning the center of the spiral on the solid Candy Pink end of the sheet. Reduce the second spiral blend until it is 5 times the length of the center cane.  Divide this cane into 5 pieces, and cut each piece lengthwise into half-circle canes.

STEP 6
Roll snakes of Silver clay about the diameter of a pencil and as long as the center cane.  Pinch each into a triangle. Arrange the triangles of Silver and the half circle pieces around the central cane in a radial pattern.  Adjust spacing and size of the Silver between the half circles if necessary to create a petal pattern around the center cane.

STEP 7
Continue wrapping Sliver, Black, White and Candy Pink around the cane in layers to create border as desired.  The example uses layers of thin Black, thick Silver, thin Black and double thick Candy Pink to complete the cane.

STEP 8
Reduce the cane to about 1” diameter and set aside to rest for use on the champagne flutes.



THE FLAT CANE

STEP 1
Roll out thin sheets of Black and a thick sheet of Candy Pink about 2” by 4”.  Stack these sheets Black, Candy Pink and Black.

STEP 2
Use the remaining Black and White stripe from step 3 of the Round Cane and create a stripe along the width of the Candy Pink and Black slab.

STEP 3
Complete this slab with thin layer of Black on top of the Black and White stripe.



CREATING THE FLUTES

STEP 1
On the bottom of the foot of the champagne glasses, apply (unbaked) slices of the flat cane, creating a border around the edge. Gently shape them to the curve of the base. Bake as directed above.

STEP 2

Reduce a piece of the round cane to about ½” diameter.  Cut slices of the round cane and press them into the base, pressing against the baked border and filling all space under the foot of the glass. Bake as directed




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