premo! Miniature Clay Desserts
premo! Miniature Clay Desserts
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We've had a lot of requests to have a tutorial on miniature clay food. This amazing project by Alessio Gila shows you how to make four unique desserts. Getting hungry just reading this...
Apple Pie 
Cherry Pie 
Chocolate Pie 
Fruit Tart 
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Cherry Pie
Chocolate Pie
Fruit Tart ADDITIONAL SUPPLIES
bottlecaps
flat nosed pliers
little painting-palette-knife spatula (or something similar for mixing TLS)
nail dotting tool (or the back side of Super Slicer rigid blade)
chalk pastels: white, yellow, yellow ochre, light orange, orange, red, brown, dark brown
1 soft paintbrush, 1 little paintbrush
nail art fruit canes (here I use strawberry, banana and kiwi)
gold glass-glitter
brown acrylic craft paint (or brown oil paint)
baking powder (yes! baking powder normally used for rise a REAL cake! Baking soda works just as well)|bottlecaps
flat nosed pliers
little painting-palette-knife spatula (or something similar for mixing TLS)
nail dotting tool (or the back side of Super Slicer rigid blade)
chalk pastels: white, yellow, yellow ochre, light orange, orange, red, brown, dark brown
1 soft paintbrush, 1 little paintbrush
nail art fruit canes (here I use strawberry, banana and kiwi)
gold glass-glitter
brown acrylic craft paint (or brown oil paint)
baking powder (yes! baking powder normally used for rise a REAL cake! Baking soda works just as well)
Project Instructions
Getting Started
Polymer clay may stain. CLAY MAY DAMAGE UNPROTECTED FURNITURE OR FINISHED SURFACES. DO NOT USE polymer clay on unprotected surfaces. We recommend working on the Sculpey clay mat, wax paper, metal baking sheet, or disposable foil. Start with clean hands and work surface area. Knead clay until soft and smooth. For best results, clean your hands in between colors. Shape clay, pressing pieces together firmly. Bake on oven-proof glass or metal surface at 275°F (130 °C) for 30 minutes per ¼" (6 mm) thickness. For best baking results, use an oven thermometer. DO NOT USE MICROWAVE OVEN. DO NOT EXCEED THE ABOVE TEMPERATURE OR RECOMMENDED BAKING TIME. Wash hands after use. Baking should be completed by an adult. Begin by preheating oven to 275 °F (130 °C). Test temperature with oven thermometer for perfectly cured clay. For best results, condition all clay by running it through the Clay Conditioning Machine for several passes on the widest setting. Fold the clay in half after each pass and insert the fold side into the rollers first.
Polymer clay may stain. CLAY MAY DAMAGE UNPROTECTED FURNITURE OR FINISHED SURFACES. DO NOT USE polymer clay on unprotected surfaces. We recommend working on the Sculpey clay mat, wax paper, metal baking sheet, or disposable foil. Start with clean hands and work surface area. Knead clay until soft and smooth. For best results, clean your hands in between colors. Shape clay, pressing pieces together firmly. Bake on oven-proof glass or metal surface at 275°F (130 °C) for 30 minutes per ¼" (6 mm) thickness. For best baking results, use an oven thermometer. DO NOT USE MICROWAVE OVEN. DO NOT EXCEED THE ABOVE TEMPERATURE OR RECOMMENDED BAKING TIME. Wash hands after use. Baking should be completed by an adult. Begin by preheating oven to 275 °F (130 °C). Test temperature with oven thermometer for perfectly cured clay. For best results, condition all clay by running it through the Clay Conditioning Machine for several passes on the widest setting. Fold the clay in half after each pass and insert the fold side into the rollers first.
“Apple & Cherry Pie in bottlecaps”
Use a flat nosed pliers to shape flat edges of a bottlecap.
Use a flat nosed pliers to shape flat edges of a bottlecap.
With the Clay Conditioning Machine on the #6 setting, create a sheet of Ecru clay. Lay the sheet on a bottlecap pressing the clay against the edges for trimming the excess clay. Using the back side of Super Slicer rigid blade make indentations all over the edges of the tart.
(Apple-pie) For the fake apple filling mix a ball about 2/3” of premo! Translucent clay with a little ball of premo! Sunshine clay obtaining a ball approximately 1” inch size of light Translucent Yellow and roll two thin snakes approximately 3” long. Slightly flatten the snakes and engrave a line using the smallest Style & Detail tool to look like apple slices.
Using the Super Slicer, cut snakes into tiny pieces. Using a spatula, mix TLS with yellow and orange chalk pastel to look like apple/apricot jam and fill the pie avoiding edges.
Let’s create the delicious looking fake lattice-top crust! Roll out a thin sheet of Ecru clay on the #5 setting on the Clay Conditioning Machine and cut 10 thin strips. For the weaving-look: place 5 strips next to each other and fold back the 2nd and the 4th, place a new strip perpendicular to the other then unfold previous strips (2nd and 4th). Now fold back 1st, 3rd and 5th strip, place another one perpendicular and unfold 1st, 3rd and 5th. Repeat steps until all the strips are set and lattice-top complete.
Shade lattice-top with a soft paintbrush using yellow ochre, light orange and brown chalk pastels, place it on the pie and press the clay against edges of the bottlecap for trimming the excess, now the baked look is complete!
For fake icing sugar use your finger to gently dab a little bit of TLS on lattice-top and sprinkle some white chalk pastel on the surface with a craft knife. Bake according to the directions above and allow to completely cool. Finally, apply Sculpey Gloss glaze with a little paintbrush on the apple filling inside the pie for a more realistic look!
(Cherry pie) create another fake pie-crust base repeating step 2 & 3 and shade the edges with a soft paintbrush using yellow ochre, light orange, brown and dark brown chalk pastels.
Roll a thin snake of Soufflé Cherry Pie approximately 8” long and cut it into tiny pieces with Super Slicer. Roll out tiny little balls to resemble real cherries. Mix some TLS with a little bit of red chalk pastel and carefully add fake cherries. Gently fill the pie and bake according to the directions above. Allow to completely cool and apply Sculpey Gloss glaze on cherries with a little paintbrush for a more realistic look!
“Fruit-tart & Chocolate-pie”
(Fruit-tart) create a fake pie-crust base repeating step 2 & 3 and shade the edges with a soft paintbrush using yellow ochre, light orange, brown and dark brown chalk pastels.
Notes: Information for Polyform - Fruit-tart and Chocolate-pie
(Fruit-tart) create a fake pie-crust base repeating step 2 & 3 and shade the edges with a soft paintbrush using yellow ochre, light orange, brown and dark brown chalk pastels.
Notes: Information for Polyform - Fruit-tart and Chocolate-pie
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