Valentine Milk Can Vases

 

heart milkcans

Products Used

Bisque
  • MB-1527 Milk Can Vase
  • MB-1526 Milk Can Bud Vase 
Color
  • SC-74 Hot Tamale
  • SC-54 Vanilla Dip 
  • SC-92 Cafe Ole  
  • SP-274 Speckled Hot Tamale 
  • NT-CLR Clear Dipping Glaze or NT-BR Clear One Brushing Glaze
Decorating Accessories
  • RB-144 #4 Soft Fan 
  • RB-106 #6 Script Liner 
  • RB-110 #10/0 Detail Liner 
  • ST-105 Dancing Heart Stamp 
Miscellaneous Accessories
  • Scissors 
  • Paper 
  • Pencil 
  • Palette 
  • Sponge
  • Cheesecloth 
 
Designer: Elizabeth Carey
 
 

Instructions

Vase Instructions:

1. Begin with properly fired cone 04 bisque. Moisten a sponge and wipe bisque to remove any dust.

2. Place the ST-105 Dancing Heart Stamp on the long edge of a piece of paper and trace the width of the stamp down the entire length of the paper. Use the scissors to cut down the line. Wet the paper and stick it to the center of the bottom portion of the milk can. Wrap around the milk can. 

3. Using the Soft Fan with SC-54 Vanilla Dip, apply two coats to the bottom section of the milk can.

4. Wet the cheesecloth and drape over the glazed section to look like burlap.

5. Using the Soft Fan with SC-54 Vanilla Dip, apply one coat over the cheesecloth. Allow glaze to dry. 

6. Using the Soft Fan with SC-92 Cafe Ole, apply two coats over the cheesecloth. Allow glaze to dry between coats. Pull off the cheesecloth before the final coat is dry. Pull off paper. 

7. Squeeze around a tablespoon of SC-74 Hot Tamale onto the plate. Take the ST-105 Dancing Heart Stamp and place it design-side up. Take the sponge on a stick and gently dab it into the glaze. Blot off any excess onto the bare portion of the plate, then sponge the stamp. Take the stamp and gently press on the center of the lower section. Repeat for the other side of the milk can. 

8. Using the Script Liner and Detail Liner with SC-74 Hot Tamale, apply two coats of glaze to the hearts. Allow glaze to dry between coats. 

9. Using the Scrip Liner with SC-74 Hot Tamale, apply two coats to the middle section of the milk can. Allow glaze to dry between coats.

10. Using the Soft Fan with SP-274 Speckled Hot Tamale, apply two coats to the upper section of the milk can. Allow glaze to dry between coats. 

11. Using the Soft Fan, apply one coat of S-2101 Clear Brushing Glaze or dip into NT-CLR Clear Dipping Glaze. 

12. Fire to cone 06. 

 

Bud Vase Instructions

1. Begin with properly fired cone 04 bisque. Moisten a sponge and wipe bisque to remove any dust.

2. Take the paper and pencil and draw a heart. Cut the heart out with scissors. Wet the heart and place it in the center of the bottom section of the milk can. 

3. Using the Soft Fan with SC-54 Vanilla Dip, apply two coats to the bottom section of the milk can.

4. Wet the cheesecloth and drape over the glazed section to look like burlap.

5. Using the Soft Fan with SC-54 Vanilla Dip, apply one coat over the cheesecloth. Allow glaze to dry. 

6. Using the Soft Fan with SC-92 Cafe Ole, apply two coats over the cheesecloth. Allow glaze to dry between coats. Pull off the cheesecloth before the final coat is dry. Pull off paper. 

7. Using the Script Liner with SC-74 Hot Tamale, apply two coats of glaze to the heart. Allow glaze to dry between coats. 

8. Using the Scrip Liner with SC-74 Hot Tamale, apply two coats to the middle section of the milk can. Allow glaze to dry between coats.

9. Using the Soft Fan with SP-274 Speckled Hot Tamale, apply two coats to the upper section of the milk can. Allow glaze to dry between coats. 

10. Using the Soft Fan, apply one coat of S-2101 Clear Brushing Glaze or dip into NT-CLR Clear Dipping Glaze. 

11. Fire to cone 06. 

 

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