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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