Sculpey Soufflé™ Footed Lattice Tray

Step 1

Getting Started:

Please make sure your work area is covered and you are not working on an unprotected surface. We recommend working on the Sculpey® Oven-Safe Work Mat, wax paper, metal baking sheet, or disposable foil. Uncured clay may damage unprotected furniture or finished surfaces. Be sure to cover your crafting area appropriately.

Start with clean hands, unwrap and knead clay until soft and smooth, or condition by running clay though a Pasta Machine. We recommend using a designated machine for clay purposes only. When working with multiple colors, clean hands with soap and water or baby wipes (we have found that baby wipes work best) before switching colors. Shape clay, pressing pieces firmly together. Wash hands after use.

Baking (also called Curing):

Begin by preheating oven to 275 °F (130 °C). After you are done creating; for best results bake/cure clay on an oven-proof surface such metal, aluminum foil, an index card or the Sculpey® Clay Mat at 275°F (130 °C) for 30 minutes per 1/4" (6 mm) thickness according to package directions. Oven safe glass or ceramic surfaces are also acceptable for baking/curing; however please note that the baking/curing times may take longer as the glass or ceramic surfaces take longer to heat up. For best baking results, use an oven thermometer. DO NOT USE MICROWAVE OVEN. DO NOT EXCEED THE ABOVE TEMPERATURE OR RECOMMENDED BAKING TIME.

Step 2

Sheet the bar of Cabernet through the pasta machine on the thickest setting or with the Clay Roller to 1/8” thick. Make a sheet 4.5” X 4.5”.
Divide the sheet with a Clay Blade to eight 1/2” strips.

Step 3

Lay four of the strips parallel with 1/4” gaps between them.

Step 4

Carefully bend two of the strips back. Place a fifth strip across the two flat strips leaving 1/4” tails as shown.

Step 5

Flip the two bent strips back up overlapping the strip that you just laid down.

Step 6

Continue bending and layering more strips weaving them as shown.
Leave 1/4” tails on all four sides.

Step 7

Place barrier paper like parchment or deli sheet over the woven slab and roll over it carefully with the Clay Roller. Don’t flatten the clay but just use enough pressure to seal the pieces together.
Remove the barrier paper.

Step 8

Create four little cube shaped feet that coordinate in size with your tray - about 1/2” wide by 1/4” thick.

Step 9

Carefully lay the woven slab over a curved form. Use just enough hand pressure to form the clay to the shape.
Push the feet into place.

Step 10

Use a flat surface like a small saucer to make sure the feet are level while the tray is upside down on the form.
Bake the tray on the curved surface following the baking instructions for Sculpey Soufflé™.
Allow to cool completely before handling.

Step 11

Carefully remove the baked tray from the curved surface with your fingertips.