Colorful Crab

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Last Updated: Thursday, 27 July 2017 19:59

Designer: Marcia Roullard

Instructions

1. Begin with properly fired shelf cone 04 bisque. Moisten a clean sponge and wipe bisque to remove any dust.
2. Using AC-230 Clay Carbon Paper, trace the pattern onto MB-101 Coupe Salad bisque.
3. Using CB-106 Script Liner, brush SC-27 Sour Apple to the top portion filling in the crab body. Next moving down the crab, brush SC-7 Jaded, then SC-11 Blue Yonder, and finally SC-12 Moody Blue all blending together.
   • Tip: Refer to the photo for color placement. 
4. Using CB-106 Script Liner and CB-110 Mini Liner, fill in the legs of the crab using the same technique and colors from above. Allow to dry.
5. Cut out the pattern of the crab. Brush the back of the pattern with water and align it over the previously painted crab. 
   • Note: This will protect the painted crab during the next steps.
6. With a squeegee, apply SG-501 Sculpting Medium in a clockwise motion moving outward, starting in the middle of the MB-101 Soupe Salad bisque. To prevent chipping, wipe away the excess SG-501 Sculpting Medium from the pattern cut out. Allow SG-501 Sculpting Medium to set.
7. Wait until after the SG-501 Sculpting Medium has semi-dried and lost its' shine Using CB-106 Script Liner, apply SG-404 Blue, SG-409 Bright Green and SG-410 Bright Blue in a clockwise motion moving outward, starting in the middle of the MB-101 Soupe Salad bisque. 
8. After the glaze has lost its' shine, using CB-105 Script Liner, brush various areas with SG-402 White. 
9. With the squeegee, starting in the middle and moving outward in a clockwise motion, apply slight pressure to remove excess SG-402 white while leaving a small amount in the crevices of the SG-501 Sculpting Medium. Allow to dry.
10. Remove the paper cut out pattern.
11. If needed, make touch ups to the colors of the crab. 
12. Using CB-110 Mini Liner, outline the crab with SC-15 Tuxedo.
13. Using CB-604 Soft Fan, apply FN-41 Medium Blue to the backside of the MB-101 Coupe Salad bisque.
14. Using CB-604 Soft Fan, apply S-2101 Crystal Clear to the front side of the MB-101 Coupe Salad bisque.
15. Fire to cone 05/06.