Sculpey Soufflé™ Cherries Trinket Dish

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:

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 as metal, aluminum foil, an index card or the Sculpey® Oven Safe Work Mat at 275°F (130 °C) for 30 minutes per ¼" (6 mm) of 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.

In the online video I used a deeper bowl to make this dish with slightly deeper sides. In this tutorial I show you how to make a tray. You can adapt the instructions to whichever type of ceramic bowl, saucer, or plate you have.

Condition 1/3 bar (from 7 oz. Soufflé™ Igloo) into a smooth ball.

Place the ball in the center of your form.

Use the heel of your hand to push the ball down and outward toward the sides.

If you are using a saucer or plate, you can use the Mini Roller to move the clay out and keep it smooth until the Mini Roller runs into the sides of the form.

To really smooth the surface, use the back of a Tablespoon, or your fingertips to smooth the clay and thin it around the edges.

If the Igloo clay has become stained or dirty or has picked up lint, clean the surface of the clay with a makeup remover pad dampened with alcohol.

I used a two-piece stencil. One piece had the stems on it and the other piece had the fruit on it. I only used the stem piece and made the fruit by hand. Trim the stencil as necessary with scissors. For example, my stencil was originally square and I trimmed it round to fit the piece better.

Burnish the stencil down well with fingertips.

Use a cotton swab to apply little dots of Green Liquid Sculpey® (LS) to the stems.

Carefully lift the stencil from the clay.

Immediately place the stencil in a flat tray with rubbing alcohol to clean it. Wipe away excess from the stencil with paper towels.

Here’s just the green stems. The line created by the stencil impression can be cleaned up with a cotton swab dipped in rubbing alcohol. Be careful not to disturb the stems. Messy stems can also be touched up with a cotton swab.

If you want, you can let the dish set overnight in order for the Green LS to soak into the background clay and then you can stencil the fruits over the top of the stems.

However, I found it was much easier to apply a cherry to each stem with the tip of a cotton swab dipped in Red LS since cherries are such a simple shape.

Bake the dish in the form following the baking instructions for Sculpey Soufflé™.

Allow to cool completely.

Add a gold rim around the outside edge with a gold paint pen.