Doodl-egged
- Details
- Last Updated: Tuesday, 29 January 2013 16:40
Products Used
Bisque
Bisque
- MB-1357 Rectangle Egg Tray
- SC-2 Melon-Choly
- SC-45 My Blue Heaven
- SC-78 Lime Light
- SC-89 Cutie Pie Coral
- SC-91 Seabreeze
- SC-93 HoneyDew List
- FN-009 Black
- SG-401 Designer Liner
- S-2101 Crystal Clear Brushing
- CB-110 #10/0 Liner
- CB-602 #2 Soft Fan
- CB-604 #4 Soft Fan
- BT-910 Synthetic Sponges
Additional Materials
- Pencil
- Palette
Project Info
- Designer: Marcia Roullard
- Skill Level: Basic
- Time: 1½ hours
- Download Project (pdf)
Instructions
- Begin with properly fired shelf cone 04 bisque. Moisten a clean sponge and wipe bisque to remove any dust.
- Using a CB-602 #2 Soft Fan, starting on the left side of the egg tray, apply 3 coats of the following colors into the egg shapes, SC-2 Melon Choly, SC-89 Cutie Pie Coral, SC-93 Honeydew List, SC-78 Lime Light, SC-45 My Blue Heaven, SC-91 Seabreeze.
- Pour some of the SG-401 Designer Liner onto a palette. Dip the large end of the metal tip into the SG-401 Designer Liner, use as a stamp to create circle shapes. Press this shape all around the egg shapes on the tray. Fill in the corners of the tray with these shapes.
- In the remaining space, draw half circles about 1/2” wide between the egg shapes to create the flower centers and then draw the flower petals to fill in the space (refer to photo).
- Use the SG-401 Designer Liner with the metal tip to fill in the areas around the circles and the petals, and half circles.
- Using a CB-110 #10/0 Liner, apply 2 coats of the colors from the egg shapes to the petals, clean up the edges with SG-401 Designer Liner using a CB-110 #10/0 Liner.
- Using a CB-604 #4 Soft Fan, apply 2-3 coats of FN-009 Black to the back of the egg tray. Allow to dry.
- Using a CB-604 #4 Soft Fan, apply 2 coats of S-2101 Crystal Clear Brushing Glaze to the front of the egg tray. Allow to dry.
- Stilt and fire to shelf cone 05/06.