Summer Condiment Server

 



Products Used

Bisque
  • MB-1062 - Flower Condiment Bowl
  • MB-1064 - Tray
Color
  • FN-001 - White
  • FN-007 - Green
  • SC-6 - Sunkissed
  • SC-15 - Tuxedo
  • SC-27 - Sour Apple
  • SC-74 - Hot Tamale
  • SC-75 - Orange-A-Peel
Decorating Accessories
  • AC-224 - Plastic Detailer Caps
  • BT-910 - Synthetic Sponges
  • CB-604 - #4 Soft Fan
MB1064_MB1062_Flwrs
Project Info

Instructions


  1. Begin with properly fired shelf cone 04 bisque. Moisten a clean sponge and wipe bisque to remove any dust.
  2. Using a CB-604 #4 Soft Fan, apply 3 coats of FN-001 White to the flower bowls and the bottom of the tray. Allow to dry.
  3. Using a CB-604 #4 Soft Fan, apply 3 coats of FN-007 Green to the top of the tray. Allow to dry.
  4. Using a CB-604 #4 Soft Fan, apply 1 coat of SG-303 Confetti over the FN-007 Green.
  5. Thin the SC-74 Hot Tamale, SC-75 Orange-A-Peel, and SC-6 Sunkissed by adding about a capful of water to the jar - just enough water so the color will move freely. Add the AC-224 Plastic Detailer Caps to each jar.
  6. Squirt the SC-74 Hot Tamale onto the petals of the flower bowl, leaving some spaces open for the SC-75 Orange-A-Peel shading. Squirt SC-75 Orange-A-Peel into these spaces.
  7. With a damp sponge sop up the excess glaze that will spill into the bottom.
  8. Squirt thinned SC-27 Sour Apple into the bottom of the flower dish and spiral with thinned SC-15 Tuxedo.
  9. The Yellow flower bowl is SC-6 Sunkissed with SC-75 Orange-A-Peel shading; the orange flower bowl is SC-75 Orange-A-Peel with SC-74 Hot Tamale shading. Allow to dry.
  10. Stilt and fire to shelf cone 06.

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