Candy Cane Joy

• Print
• Email

Details

Last Updated: Friday, 17 October 2014 14:51

Designer: Tim McPherson

Instructions

1. Begin with properly fired shelf cone 04 bisque. Moisten a clean sponge and wipe bisque to remove any dust.
2. Thin the FN-011 Light Blue to a rolling constancy and roll glaze the inside of the piece. Using a damp BT-910 Synthetic Sponge, remove any drips from the outside of the piece.
3. Using the CB-604 # 4 Soft Fan, apply 3 coats of FN-011 Light Blue to the side walls, keeping off the rim, base and handle areas.
4. Using the AC-230 Clay Carbon Paper, trace on the pattern.
5. Using the CB-106 # 6 Script Liner, apply 2 to 3 coats of SC-16 Cotton Tail to the letter areas. When dry, add the stripes back in.
6. Using the CB-404 # 4 Pointed Round, apply 2 coats of SC-27 Sour Apple to the holly leaves. Re-load in SC-27 Sour Apple and side load in SC-26 Green Thumb and shade the edges.
7. Using the CB-110 # 10/0 Liner, apply 2 coats of SC-74 Hot Tamale to the berries and larger stripes in the letters.
8. Using the CB-110 # 10/0 Liner, add a small line in-between the red stripes in the lettering with SC-27 Sour Apple.
9. Using the CB-110 # 10/0 Liner, outline and add a dot to the berries with SC-15 Tuxedo.
10. Using the CB-110 # 10/0 Liner, outline the lettering, holly leaves and add a small stripe in-between the red stripes in the lettering with some thinned SG-405 Designer Liner Green.
11. Using the CB-110 # 10/0 Liner, add a highlight line to the right side of each letter with slightly thinned SG-402 Designer Liner White.
12. Using the CB-106 # 6 Script Liner, apply 3 coats of SC-74 Hot Tamale to the rim, base and handle areas.
13. Stilt and fire to shelf cone 05/05.
14. After firing, make a wire handle and attach to the piece.