Sweet Treats Egg Dish
- Details
- Last Updated: Tuesday, 27 May 2014 21:20
Bisque
- MB-934 Deviled Egg Dish
- SC-41 Brown Cow
- SC-42 Butter Me Up
- SC-86 Old Lace
- SC-89 Cuttie Pie Coral
- SC-94 Curry Around
- FN-032 Canton Jade
Decorating Accessories
- CB-106 #6 Script Liner
- CB-110 #10/0 Liner
- CB-202 #2 Detail Liner
- CB-604 #4 Soft Fan
- BT-910 Synthetic Sponge
- AC-224 Plastic Detailer Cap
- AC-230 Clay Carbon Paper
- Designer: Carmen Allen
- Skill Level: Basic
- Time: 1½ hours
Instructions
- Begin with properly fired shelf cone 04 bisque. Moisten a clean sponge and wipe bisque to remove any dust.
- Using a CB-604 #4 Soft Fan, apply 3 coats of FN-032 Canton Jade to the front and back of the egg dish.
- Using a CB-106 #6 Script Liner, apply 2 coats of SC-41 Brown Cow around the top ½ inch of the egg dish.
- Using an AC-224 Plastic Detailer Cap on a 2oz bottle of SC-86 Old Lace, apply dots on top of the SC-41 Brown Cow.
- Using a CB-106 #6 Script Liner, apply 2 coats of SC-94 Curry Around to the edge of the center section of the tray, scallop the edge following the shape of the egg slots.
- With a pencil and AC-230 Clay Carbon Paper, transfer the design to the center of the egg dish.
- Using a CB-202 #2 Detail Liner, apply 2 coats of SC-89 Cutie Pie Coral to the frame.
- Using a CB-110 #10/0 Liner, apply 3 coats of SC-86 Old Lace to the letters. Go in with 1 coat of SC-89 Cutie Pie Coral to add shadowing to the letters.
- Fill in the bird with 2 coats of SC-42 Butter Me Up and outline with 1 coat of SC-89 Cutie Pie Coral.
- Again, using AC-224 Plastic Detailer Cap dot around the center section with SC-42 Butter Me Up and SC-89 Cutie Pie Coral. Allow to dry.
- Stilt and fire to shelf cone 06/05.