- Last Updated: Thursday, 12 June 2014 18:31
- MB-103 - Rimmed Salad Plate
- SC-16 - Cotton Tail
- SC-26 - Green Thumb
- SC-36 - Irish Luck
- SC-74 - Hot Tamale
- AC-213 - Sponge on a Stick - 1¼"Diameter
- BT-910 - Synthetic Sponges
- CB-202 - #2 Detail Liner
- CB-604 - #4 Soft Fan
- ST-107 - Holly Border
- Foam Plate or Glazed Tile
- Begin with properly fired shelf cone 04 bisque. Moisten a clean sponge and wipe bisque to remove any dust.
- Use a foam plate, glazed tile or something similar as a palette to place your color on.
- Using a CB-604 #4 Soft Fan, apply 3 coats of SC-16 Cotton Tail on to the rim of the plate. Brush a small edge towards the center of the plate so that the SC-74 Hot Tamale can overlap the SC-16 Cotton Tail.
- Using a CB-604 #4 Soft Fan, apply 3 coats of SC-74 Hot Tamale to the center of the plate and the back of the plate. Allow to dry.
- Pre-wash the ST-107 Holly Stamp with mild soap and water to remove manufacturing residue.
- Using the AC-213 Sponge on a Stick load the sponge with SC-36 Irish Luck. Tap the SC-36 Irish Luck onto the ST-107 Holly Border Stamp then press the stamp gently onto the rim of the plate. It is not necessary to sponge the entire stamp at one time. You can just use sections of the stamp. Allow to dry.
- Using a CB-202 #2 Detail Liner, apply 1 coat of SC-26 Green Thumb on to the holly.
- Using a CB-202 #2 Detail Liner, apply 1 coat of SC-74 Hot Tamale on to the berries. Allow to dry.
- Stilt and fire to shelf cone 06.