Sculpey® Soufflé Dramatic Millifiori Necklace
Sculpey® Soufflé Dramatic Millifiori Necklace
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This dramatic necklace is actually quite easy to do. The pattern on the beads is created using a “cane”. Basic cane work in polymer clay is patterned after the classic glass technique, but in polymer clay, the process just involves adding flat layers to a starting cylinder to create the pattern. Cutting a cane can't be any easier when you use Sculpey® Soufflé, there is almost no drag through the clay! As a bonus, the lightness of the Soufflé clay makes the larger clay pieces much lighter than normal.
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ADDITIONAL SUPPLIES
• Plastic coated wire
• Crimp beads
• Necklace Chain
• Necklace closure
• If you don't have oval cutters, 2 football shaped cutters, 2 inches and 2 1/2 inches|• Plastic coated wire
• Crimp beads
• Necklace Chain
• Necklace closure
• If you don't have oval cutters, 2 football shaped cutters, 2 inches and 2 1/2 inches
Project Instructions
Your Workspace:
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.
Getting Started:
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.
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.
Getting Started:
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 the cane:
Roll about ½ package of the Igloo out on the Clay Conditioning Machine on #1 (widest) setting. Use the smallest round cutter to cut and stack about 20 pieces together so that it is about 2-1/2 inches long. (Optional: You can just roll out a piece of clay to this diameter/width). Roll back and forth lightly to smooth the edges.
Roll about ½ package of the Igloo out on the Clay Conditioning Machine on #1 (widest) setting. Use the smallest round cutter to cut and stack about 20 pieces together so that it is about 2-1/2 inches long. (Optional: You can just roll out a piece of clay to this diameter/width). Roll back and forth lightly to smooth the edges.
Roll 1/3 package of the Poppy Seed out on the #1 setting and then switch to the #4 setting and roll it through again. This will give you a thinner sheet of clay. Set the Igloo cylinder on the sheet of Poppy Seed and trim the sides to match the length of the cylinder. Cut a straight edge at the front of the cylinder. Slowly roll the cylinder up in the Poppy Seed, stopping when the leading edge of the Poppy Seed touches the remaining sheet of clay. Roll the clay cylinder back very slightly and look for an indentation across the clay made by the clay edge (see step 3 photo) Trim at this edge. Roll the cylinder to complete the wrap at the cut edge. The Poppy Seed clay should just meet with no overlaps on the Igloo cylinder.
Repeat step 3, except use a #1 layer of Mai Tai. You can really see the line created when the edge of the layer touches the remaining sheet in this photo. Cut just inside that line.
Repeat step 4 to add another # 1 of Mai Tai to the cylinder.
Complete the cane with a #3 layer of Poppy Seed as described above.
Obviously, the cane is much too large to use so we need to reduce the size by reducing the diameter and increasing the length of the cane. (It needs to get longer and smaller). Grasp the cane right in the middle and place it firmly in the back of the gap between your thumb and forefinger. Now squeeze. Rotate the cane in a circle, squeezing each time – this will create a “dumbell” effect in your cane.
Continue this rotate/squeeze motion out to one end of the cane and repeat it on the other end. Now you should have a longer, smaller diameter cane – that is still quite lumpy. Just place it on your worksurface and roll back and forth gently to smooth it. The Souffle smooths remarkably quick!
Cut the cane in half and continue to reduce only one half of the cane to the size needed, which is about 5/16” wide diameter. Set aside.
Roll out 6 balls of Poppy Seed, about 1/2 inch in diameter and 1 ball of Poppy Seed, about 1 inch in diameter. Cut some very thin slices off your cane and apply them to the surface of one of the Poppy Seed balls you just created. The cane slices should just touch (don't worry about little gaps, they will fill when you roll the ball). Fill the entire ball with cane slices.
Roll the ball gently in your cupped hands, reversing directions every third rotation. This will cause the edges of the cane slices to blend into each other, leaving a smooth ball covered in patterns. Repeat until the ball is fairly smooth. The reverse rotations insures that the cane slice patterns won't be swirled or distorted with the rolling motion.
Cover the remaining Poppy Seed balls with small slices of the cane and repeat steps 11 and 12.
Use your needle tool to drill a hole in each ball by just twirling the needle tool back and forth until you judge it has reached halfway through the bead. Remove the needle tool and repeat from the opposite side. Don't think about it, let you eyes choose the spot and 90% of the time the holes will meet! Twirling the needle tool instead of pushing it through helps to prevent distortion to the ball (or you can use a small powered drill once the beads are baked).
Bake the beads as directed above in Step 1.
Artist Tip: You can use those really large circle cutters that come in the cutter sets as a “bead corral” for round beads when you bake them. Use a couple of index cards or a small piece of cardboard for the bottom and then place the bead corral and the beads on it.
Bake the beads as directed above in Step 1.
Artist Tip: You can use those really large circle cutters that come in the cutter sets as a “bead corral” for round beads when you bake them. Use a couple of index cards or a small piece of cardboard for the bottom and then place the bead corral and the beads on it.
While the round beads are baking, create the Poppy Seed semi-ovals by placing two #1 layers of Poppy Seed together. Punch through these layers with your selected cutter (cutters that were two inches and 2-1/2 inches in length were used here). Cut two of the smaller size and one of the larger size.
Use the Super Slicer blade to cut each shape in half lengthwise. Drill a hole in to top edge of each shape about 1/4-5/8 inches down from the top. Bake these pieces as directed above in Step 1.
Once all the pieces have baked and cooled, assemble the necklace by starting with one of the smaller round balls, followed by a smaller black piece. Repeat this twice. Add one more small ball and a large flat piece, followed by the larger ball and remaining larger flat piece. This will create the center, or focal point, of your necklace. String the remaining smaller balls and flat pieces to match the side you have already completed.
Measure out four 7-1/2 inch lengths of your selected chain. (NOTE- you can use two 15 inch pieces also.) Slide a crimp bead on one side of the bead wire with the completed beads on it. Thread the bead wire through both of the end piece of chain for that side and back through the crimp bead. Slide the crimp down and tighten the wire. Crimp the bead and trim the wire. Repeat on the other side. Attach the necklace closure to the top ends of the chain on both sides.
Your Workspace:
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.
Getting Started:
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.
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.
Getting Started:
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 the cane:
Roll about ½ package of the Igloo out on the Clay Conditioning Machine on #1 (widest) setting. Use the smallest round cutter to cut and stack about 20 pieces together so that it is about 2-1/2 inches long. (Optional: You can just roll out a piece of clay to this diameter/width). Roll back and forth lightly to smooth the edges.
Roll about ½ package of the Igloo out on the Clay Conditioning Machine on #1 (widest) setting. Use the smallest round cutter to cut and stack about 20 pieces together so that it is about 2-1/2 inches long. (Optional: You can just roll out a piece of clay to this diameter/width). Roll back and forth lightly to smooth the edges.
Roll 1/3 package of the Poppy Seed out on the #1 setting and then switch to the #4 setting and roll it through again. This will give you a thinner sheet of clay. Set the Igloo cylinder on the sheet of Poppy Seed and trim the sides to match the length of the cylinder. Cut a straight edge at the front of the cylinder. Slowly roll the cylinder up in the Poppy Seed, stopping when the leading edge of the Poppy Seed touches the remaining sheet of clay. Roll the clay cylinder back very slightly and look for an indentation across the clay made by the clay edge (see step 3 photo) Trim at this edge. Roll the cylinder to complete the wrap at the cut edge. The Poppy Seed clay should just meet with no overlaps on the Igloo cylinder.
Repeat step 3, except use a #1 layer of Mai Tai. You can really see the line created when the edge of the layer touches the remaining sheet in this photo. Cut just inside that line.
Repeat step 4 to add another # 1 of Mai Tai to the cylinder.
Complete the cane with a #3 layer of Poppy Seed as described above.
Obviously, the cane is much too large to use so we need to reduce the size by reducing the diameter and increasing the length of the cane. (It needs to get longer and smaller). Grasp the cane right in the middle and place it firmly in the back of the gap between your thumb and forefinger. Now squeeze. Rotate the cane in a circle, squeezing each time – this will create a “dumbell” effect in your cane.
Continue this rotate/squeeze motion out to one end of the cane and repeat it on the other end. Now you should have a longer, smaller diameter cane – that is still quite lumpy. Just place it on your worksurface and roll back and forth gently to smooth it. The Souffle smooths remarkably quick!
Cut the cane in half and continue to reduce only one half of the cane to the size needed, which is about 5/16” wide diameter. Set aside.
Roll out 6 balls of Poppy Seed, about 1/2 inch in diameter and 1 ball of Poppy Seed, about 1 inch in diameter. Cut some very thin slices off your cane and apply them to the surface of one of the Poppy Seed balls you just created. The cane slices should just touch (don't worry about little gaps, they will fill when you roll the ball). Fill the entire ball with cane slices.
Roll the ball gently in your cupped hands, reversing directions every third rotation. This will cause the edges of the cane slices to blend into each other, leaving a smooth ball covered in patterns. Repeat until the ball is fairly smooth. The reverse rotations insures that the cane slice patterns won't be swirled or distorted with the rolling motion.
Cover the remaining Poppy Seed balls with small slices of the cane and repeat steps 11 and 12.
Use your needle tool to drill a hole in each ball by just twirling the needle tool back and forth until you judge it has reached halfway through the bead. Remove the needle tool and repeat from the opposite side. Don't think about it, let you eyes choose the spot and 90% of the time the holes will meet! Twirling the needle tool instead of pushing it through helps to prevent distortion to the ball (or you can use a small powered drill once the beads are baked).
Bake the beads as directed above in Step 1.
Artist Tip: You can use those really large circle cutters that come in the cutter sets as a “bead corral” for round beads when you bake them. Use a couple of index cards or a small piece of cardboard for the bottom and then place the bead corral and the beads on it.
Bake the beads as directed above in Step 1.
Artist Tip: You can use those really large circle cutters that come in the cutter sets as a “bead corral” for round beads when you bake them. Use a couple of index cards or a small piece of cardboard for the bottom and then place the bead corral and the beads on it.
While the round beads are baking, create the Poppy Seed semi-ovals by placing two #1 layers of Poppy Seed together. Punch through these layers with your selected cutter (cutters that were two inches and 2-1/2 inches in length were used here). Cut two of the smaller size and one of the larger size.
Use the Super Slicer blade to cut each shape in half lengthwise. Drill a hole in to top edge of each shape about 1/4-5/8 inches down from the top. Bake these pieces as directed above in Step 1.
Once all the pieces have baked and cooled, assemble the necklace by starting with one of the smaller round balls, followed by a smaller black piece. Repeat this twice. Add one more small ball and a large flat piece, followed by the larger ball and remaining larger flat piece. This will create the center, or focal point, of your necklace. String the remaining smaller balls and flat pieces to match the side you have already completed.
Measure out four 7-1/2 inch lengths of your selected chain. (NOTE- you can use two 15 inch pieces also.) Slide a crimp bead on one side of the bead wire with the completed beads on it. Thread the bead wire through both of the end piece of chain for that side and back through the crimp bead. Slide the crimp down and tighten the wire. Crimp the bead and trim the wire. Repeat on the other side. Attach the necklace closure to the top ends of the chain on both sides.