premo! Rustic Heart Choker
premo! Rustic Heart Choker
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"Rustic Elements create a sophisticated choker necklace. Surface techniques add both finish and texture to the polymer clay elements in this creation. A must try for all.
by Staci Louise Smith
www.stacilouiseoriginals.com
"
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ADDITIONAL SUPPLIES
"VerDay Iron Paint
VerDay Patina activator
Liquitex matte gel medium
PYMII (Preserve Your Memories II) Sealer
18g copper wire
“S” clasp
Unsoldered antique brass chain (at least 4mm links)
Chunky gemstone in brown / black
Sea urchin or other natural texture
Toaster oven
Scotch Brite pad
Paint brush
Paper towels
Rinse water
Paper plates
Protective gloves
Dust mask
Flush cutters
Round nose and chain nose pliers|VerDay Iron Paint
VerDay Patina activator
Liquitex matte gel medium
PYMII (Preserve Your Memories II) Sealer
18g copper wire
“S” clasp
Unsoldered antique brass chain (at least 4mm links)
Chunky gemstone in brown / black
Sea urchin or other natural texture
Toaster oven
Scotch Brite pad
Paint brush
Paper towels
Rinse water
Paper plates
Protective gloves
Dust mask
Flush cutters
Round nose and chain nose pliers"
Project Instructions
Preheat oven to 275 °F. Test temperature with oven thermometer for perfectly cured clay. Condition all clay by kneading until it’s soft and smooth or 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.
Condition one block of Black clay. Form into a fat log and poke barbecue skewer through center. Roll log on Clay Mat, pressing on the clay as you roll to lengthen the clay to cover the skewer (pressing on the ends of the skewer will cause the clay to warp and the hole will get too big). Stop every 3 or 4 rolls and twist the skewer to keep it from sticking to the clay. When the clay nearly covers the skewer from end to end, stop and set aside.
Condition the White clay. Roll a long strip about 2" wide on thickest setting of the Clay Conditioning Machine. Cut strip in thirds and stack sections. Condition ¼ of the second block of Black and roll on thinnest setting. Lay Black sheet on top of stacked White sheet. Roll all through the Clay Conditioning Machine at thickest setting to create a long White strip with a thin Black layer on top.
Lay the strip of clay onto a sheet of waxed paper, with the Black side facing up. Dust the top of the strip of clay with cornstarch until clay is covered. Press the stamp or texture plate firmly into the surface of the clay (into the Black side up) and then gently lift away from the clay. Peel clay off waxed paper. Lay the clay strip back onto your Clay Mat with some waxed paper tucked under one edge of the strip of clay; this will make it easier to lift off the work surface later. Using thin/flexible Super Slicer blade, shave off raised areas to reveal design. When finished, lift clay off Clay Mat and lay back onto waxed paper. Lay another piece of waxed paper over the strip, and rub lightly with your finger to smooth the surface of the clay.
Trim one long edge of strip so you have a nice straight edge. Lay bracelet core along the trimmed strip edge and roll strip over core, taking care not to trap air between the layers. Trim the strip and butt edges together. Roll on Clay Mat until smooth, Remove skewer. Shape bracelet into a circle shape that is big enough to fit around your wrist and trim edges. Butt cut edges together lightly (they will separate slightly while baking, which is OK). Make a wedged-shaped bead about the same diameter as the bracelet. Poke hole in center with skewer.
Bake bracelet and bead according to package directions. While bracelet is still warm to the touch, trim butted edges so they are neat. Use the more rigid blade from the Super Slicer set and cut through opposite side from the butted ends. Use the Clay Knife to enlarge hole on bracelet section edge to hide knot. Thread elastic cord through pieces and wedge bead, pull tightly, and knot next to edge with enlarged hole. It helps to add a small dab of super glue to the knot so it doesn’t come apart later; once you have the knot glued you can trim away the extra elastic cord.
Preheat oven to 275 °F. Test temperature with oven thermometer for perfectly cured clay. Condition all clay by kneading until it’s soft and smooth or 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.
Condition one block of Black clay. Form into a fat log and poke barbecue skewer through center. Roll log on Clay Mat, pressing on the clay as you roll to lengthen the clay to cover the skewer (pressing on the ends of the skewer will cause the clay to warp and the hole will get too big). Stop every 3 or 4 rolls and twist the skewer to keep it from sticking to the clay. When the clay nearly covers the skewer from end to end, stop and set aside.
Condition the White clay. Roll a long strip about 2" wide on thickest setting of the Clay Conditioning Machine. Cut strip in thirds and stack sections. Condition ¼ of the second block of Black and roll on thinnest setting. Lay Black sheet on top of stacked White sheet. Roll all through the Clay Conditioning Machine at thickest setting to create a long White strip with a thin Black layer on top.
Lay the strip of clay onto a sheet of waxed paper, with the Black side facing up. Dust the top of the strip of clay with cornstarch until clay is covered. Press the stamp or texture plate firmly into the surface of the clay (into the Black side up) and then gently lift away from the clay. Peel clay off waxed paper. Lay the clay strip back onto your Clay Mat with some waxed paper tucked under one edge of the strip of clay; this will make it easier to lift off the work surface later. Using thin/flexible Super Slicer blade, shave off raised areas to reveal design. When finished, lift clay off Clay Mat and lay back onto waxed paper. Lay another piece of waxed paper over the strip, and rub lightly with your finger to smooth the surface of the clay.
Trim one long edge of strip so you have a nice straight edge. Lay bracelet core along the trimmed strip edge and roll strip over core, taking care not to trap air between the layers. Trim the strip and butt edges together. Roll on Clay Mat until smooth, Remove skewer. Shape bracelet into a circle shape that is big enough to fit around your wrist and trim edges. Butt cut edges together lightly (they will separate slightly while baking, which is OK). Make a wedged-shaped bead about the same diameter as the bracelet. Poke hole in center with skewer.
Bake bracelet and bead according to package directions. While bracelet is still warm to the touch, trim butted edges so they are neat. Use the more rigid blade from the Super Slicer set and cut through opposite side from the butted ends. Use the Clay Knife to enlarge hole on bracelet section edge to hide knot. Thread elastic cord through pieces and wedge bead, pull tightly, and knot next to edge with enlarged hole. It helps to add a small dab of super glue to the knot so it doesn’t come apart later; once you have the knot glued you can trim away the extra elastic cord.