Souffle Cane Earrings

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® Work ‘n Bake Clay 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:

Begin by preheating oven to 275 °F (130 °C). After you are done creating; for best results bake 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 ¼" (6 mm) thickness according to package directions. Oven safe glass or ceramic surfaces are also acceptable for baking; however please note that the baking 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.

Make 5x7 sheets of Lagoon, White, Cherry Pie and Mai Tai. Cut and arrange as shown to create two skinner blends. (1-3)

Fold both blends lengthwise and put them through the clay machine on a #2 setting to create long strips. Fanfold each strip into a rectangular stack. Reduce stack to 3” long.

Press blue cane and red cane into the shapes shown. Reduce the remaining red cane and place next to the larger red cane. Trim back to 3”. Make a sheet of Igloo on a #5 setting. Lay it on top on the two canes and settle it into the grooves with your SquareBender.

Fill the indentations with white. Lay a #4 sheet of white over the cane. Trim.

Make a 3” log with the White Gold Glitter and bend into a teardrop with your CaneBender or other round rod. Fill with white and place as shown. Place a #1 sheet of white next to the White Gold glitter to fill. Smooth top to compress.

Reduce the half round cane to 4”. Cut in half and combine. Force into a triangle. Reduce to 4” again. Add a small triangle of White Gold Glitter at the top. Reduce, recombine, cut and repeat.

Reduce to 6”. Cut into 6 equal pieces. Assemble and force into a square. Reduce square to 4 times its length. Cut into 4 equal pieces and reassemble.

When the square is the size you want your earrings to be, wrap it in a thin sheet of Poppy Seed, then a #2 sheet of White Gold Glitter. Cut two slices. Lay out slices in a diamond shape and pinch the corners to add curved edges. Place raw slices on a sheet of foil. Pour a nickel size pool of Sculpey Liquid Bakeable Clay Clear in the center of the slices. Spread to the edges with a soft brush. Place in preheated 335 degree oven. Cover with a foil tent. Bake for 20 minutes.

Make holes in the top and bottom of the earrings. Add findings and beads. Enjoy!