Cookies for Santa Tray

Designer: Elizabeth Carey

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Instructions

  1. Begin with properly fired cone 04 bisque. Moisten a sponge and wipe bisque to remove any dust.
  2. Put the AC-230 Clay Carbon Paper over the tray. Trace the pattern with the pencil.
  3. Using the Detail Liner with SG-401 Black, SG-403 Red and SG-405 Green, apply 1 coat over the lettering as shown.
  4. Using the Script Liner with SG-406 Brown, apply 1 coat the inner edge of the cookies. Dip the brush in water and pull the color to the center of the cookies. This will create a watercolor look.
  5. Using the Script Liner with SG-408 Orange, apply 1 coat to the carrot. Using the Detail Liner with SG-405 Green apply 1 coat to the top of the carrot.
  6. Using the Detail Liner with SG-401 Black, outline the cookies and carrot. Add chocolate chips to the cookies.
  7. Using SG-403 Red and SG-405 Green, make a line of dots going around the border of the tray.
  8. Using the Soft Fan with SC-74 Hot Tamale, apply 3 coats to the back of the tray.
  9. Using the Soft Fan with S-2101 Clear Brushing Glaze, apply 2 coats to the front of the tray. Or dip into NT-CLR Clear Dipping Glaze.
  10. Fire to cone 06

Supplies

Form

  • MB-882 Rectangle Tray Mold or CD-882 Rectangle Tray Mold

Colors

  • SC-74 Hot Tamale
  • SG-401 Black
  • SG-403 Red
  • SG-405 Green
  • SG-406 Brown
  • SG-408 Orange
  • S-2101 Clear Brushing or NT-CLR Clear Dipping Glaze

Decorating Accessories

  • AC-230 Clay Carbon Paper
  • RB-144 #4 Soft Fan
  • RB-106 #6 Script Liner
  • RB-110 10/0 Detail Liner

Miscellaneous Accessories

  • Sponge
  • Water
  • Scissors
  • Pencil
  • Pattern: Download
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