How To Make A Miniature Cake With Polymer Clay, By IGMA Artisan Betsy Niederer
We'll carry out the chocolate layer first. Preheat your oven either to 275°F ( 135°C) if you utilize Premo or Sculpey, or 265°F (129°C) degrees if you use Fimo. 1. You will need a little bit of your burnt umber or brown lightly clay, pasta machine or rolling device, the ¾ inch (2 cm) rose cutter, a pin, a cutting blade, and a section of sand paper (optional).
I always work with my ceramic tile so I can transport my work directly into the oven. If you don't have a tile it is possible to bake your cake on foil or possibly a paper plate (it's not going to burn). Break off a little bit of your brown clay (1/4 of an block is much more than enough) and mush it with you until it's soft and workable.
2. When your clay is ready, roll it using your pasta machine to have the air bubbles out. You will want your cake layers to measure about 1/8th of an inch thick ( 4 mm). To do this in this little machine I roll the clay with the thickest setting. I cut the clay by 50 % and lay half within the tile.
I roll the 2nd piece over the 4th smallest setting, then lay that over the first part of clay around the tile. Since all machines are not the same you'll have to see what works good for you. 3. Cut the clay. Your cake layer "should" stick to your needs tile but not come off in the cutter.
If it can do, just try again after brushing some cornstarch above the clay, and dusting within the rose cutter. Brush off any excess cornstarch. 4. Pull the surplus clay away, leaving your layer. 5. Use your blade to loosen the layer in the tile, as well as set it aside to cool down the a bit and harden. Set the brown clay aside for any minute.
6. To make the vanilla layer you will need ¼ of any bar of translucent. Then back out of ¼ in the bar of white, and make use of ¼ of this. Break off ¼ of the bar of yellow, and rehearse about 1/8th. These proportions are shown inside picture. Mix the white and yellow together. 7. Take about 1/3rd in the light yellow mix as well as set it aside.
8. Condition the translucent, and add the 1/3rd chunk of yellow. The proportion may need to look approximately like that inside picture. If you have questions - err within the side of less yellow. You can always increase later if needed. It is important to bear in mind when you are planning to start working with the white and translucent clay that you just wash hands to get off any with the brown, and then any dust. I always dust my hands with cornstarch too, to be sure all in the dust is off.
You'd be very impressed what can be on both your hands! 9. You will hopefully end up with a very translucent light yellow. Translucence is essential when making vanilla cakes - too much from the colored clay can make your cake look chalky after it can be baked. You'll have enough to create lots of cakes, so store the actual surplus in a plastic baggie to help keep it clean. 10. Proceed as before, you'll want the layer to measure about 1/8th inch (4mm) thick.
I learn that this mix tends to be somewhat stickier compared to brown, so I dusted the clay with cornstarch. 11. Cut out your circle. If it doesn't go through tile, make sure you dust the interior of the cutter with cornstarch. 13. Dust off the most notable. 15. We're able to cut slices! We're planning to cut the slices before we texture the dessert. TIP: Remember, when your clay is sticky you are able to dust it with cornstarch, then brush them back when you're done! 16. Starting with the chocolate layer, cut a slice together with your blade.
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