Sculpey Bake Shop® Macaroon Back Pack Clip

Getting Started: Please make sure your work area is covered and you are not working on an unprotected surface. We recommend working on the Sculpey® Oven Safe Work Mat, wax paper, metal baking sheet, or disposable foil. Uncured clay may damage unprotected furniture or finished surfaces. Be sure to cover your crafting area appropriately. Start with clean hands, unwrap and knead clay until soft and smooth, or condition by running clay though a Pasta Machine. We recommend using a designated machine for clay purposes only. When working with multiple colors, clean hands with soap and water or baby wipes (we have found that baby wipes work best) before switching colors. Shape clay, pressing pieces firmly together. Wash hands after use. Baking: Begin by preheating oven to 275 °F (130 °C). After you are done creating; for best results bake clay on an oven-proof surface such metal, aluminum foil, an index card or the Sculpey® Oven Safe Work Mat at 275°F (130 °C) for 15 minutes per ¼" (6 mm) thickness according to package directions. Oven safe glass or ceramic surfaces are also acceptable for baking; however please note that the baking times may take longer as the glass or ceramic surfaces take longer to heat up. For best baking results, use an oven thermometer. DO NOT USE MICROWAVE OVEN. DO NOT EXCEED THE ABOVE TEMPERATURE OR RECOMMENDED BAKING TIME. BAKING SHOULD BE DONE BY AN ADULT.

Roll Turquoise Bake Shop out into a sheet about 1/8” thick. Also roll White Bake Shop into a sheet about 1/8” thick. From Turquoise cut out two 1.25” circles and five 1” circles. From White cut out one 1” circle.

Pile two of the smaller Turquoise circles up on top of each of the larger Turquoise circles. Bevel the edges of the smaller circles down so that they make a nice dome on top of the larger circles. Mix the remaining small Turquoise and small White circles completely together to make a light turquoise color. This is the filling. The filling can be thicker than the shells but it should be cut once again with the 1” circle cutter for size.

Sandwich the filling in the middle as shown. This is the side view of the macaroon.

Use the pointed tool to prick the macaroon shells all the way around.

Here’s how the cookie looks now that both the top and bottom edges are textured.

Decide which way you would like your dangle to hang. You can insert the head pin either side to side or bottom to top. Bake the macaroon following the baking instructions for Bake Shop.

When the macaroon is completely cool, trim the head pin to have a 3/4” tail. Curl an eye in the tail with the round nose pliers. Add a jump ring to the eye with the flat nose pliers. Add the lanyard hook to the jump ring as well and close with the pliers.