Water Color Iris Teapot

 

 
 
Products Used

Bisque
  • MB-1336 Asian Teapot
Color
  • SC-5 Tiger Tail
  • SC-15 Tuxedo
  • SC-22 Carrot Cake
  • SC-23 Jack O'Lantern
  • SC-24 Dandelion
  • SC-26 Green Thumb
  • SC-30 Blue Dawn
  • SC-33 Fruit of the Vine
  • SC-55 Yella Bout It
  • SC-63 Popeye's Favorite
  • SC-73 Candy Apple
  • SC-76 Cara-bein Blue
  • SC-78 Lime Light
  • SC-86 Old Lace
  • FN-041 Medium Blue
  • Clear Glaze of Choice
Decorating Accessories
  • CB-110 #10/0 Liner
  • CB-406 #6 Pointed Round
  • CB-604 #4 Soft Fan
  • BT-910 Synthetic Sponge
  • AC-230 Clay Carbon Paper
  • AC-302 Wax Resist
  • AC-525 Brush Cleaner
cat_teapot_watercolor
 
 
Additional Materials
 
Project Info
  • Designer: Bob Moreni
  • Skill Level: Basic
  • Time: 1½ hours
 

Instructions

  1. Begin with properly fired shelf cone 04 bisque.  Moisten a clean sponge and wipe bisque to remove any dust.
  2. Place some FN-041 Medium Blue into a small cup and add a little bit of water to slightly dilute it (about 3 parts glaze and 1 part water).  It should be the consistency of a coffee cream.  Pour this into the teapot and roll around to completely coat the interior of the teapot.  Drain out the excess glaze and keep the teapot inverted until it has lost its shine. Wipe off any glaze from the outside using a damp sponge. Allow to dry.
  3. Using a CB-604 #4 Soft Fan, apply 2 coats of SC-86 Old Lace to the center of the teapot. Allow to dry.
  4. With a Pencil and AC-230 Clay Carbon Paper, Trace on the design.
  5. Using a CB-406 #6 Pointed Round, apply 2 coats of SC-55 Yella Bout It to the top flower petals.  Reload the brush with SC-55 Yella Bout It and side load with SC-24 Dandelion and shade the top petals.
  6. Using a CB-110 #10/0 Liner, detail veins with SC-5 Tiger Tail.
  7. Using a CB-406 #6 Pointed Round, apply 2 coats SC-23 Jack O’Lantern to the bottom flower petals. Reload the brush with SC-23 Jack O’Lantern and side load with SC-22 Carrot Top and shade the top petals.
  8. Using a CB-110 #10/0 Liner, detail veins with SC-73 Candy Apple Red.
  9. Using a CB-406 #6 Pointed Round, Stipple the bearded area with SC-22 Carrot Top and SC-73 Candy Apple Red.
  10. Using a CB-406 #6 Pointed Round, apply 2 coats Of SC-26 Green Thumb to the leaves and stem. Reload the brush with SC-26 Green Thumb and side load with SC-63 Popeye’s Favorite and shade the leaves and stem.
  11. Using a CB-110 #10/0 Liner, outline and detail the flower and the leaves with SC-15 Tuxedo.  Allow to dry.
  12. Condition a CB-406 #6 Pointed Round by: dampen the brush in water and squeeze out any excess water. Load the brush with AC-525 Brush Cleaner then squeeze between a paper towel.
  13. Apply a coat of AC-302 Wax Resist to the flower, leaves and stem. Allow to dry.
  14. Place some of the following colors on a palette: SC-78 Lime light, SC-33 Fruit of the Vine, SC-30 Blue Dawn And SC-76 Cara-bein Blue.
  15. Using a CB-604 #4 Soft Fan, load the brush with water and pick some SC-30 Blue Dawn, apply some around the flower as a water color.  Apply the remaining colors to the area around the flower and on the side of the spout, handle and lid.
  16. Using a CB-604 #4 Soft Fan and a CB-406 #6 Pointed Round, apply 3 coats of SC-76 Cara-bein Blue to the sides, back, top & bottom of the spout and handle and the knob.  Allow to dry.
  17. Stilt and fire to shelf cone 06/05.

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