Preheat oven to 275 °F. Test temperature with oven thermometer for perfectly cured clay. Condition all clay by kneading until it’s soft and smooth or running it through the Clay Conditioning Machine for several passes on the widest setting. Fold the clay in half after each pass and insert the fold side into the rollers first.

Create the “Gold” color for the acorn by mixing a pinch of Hazelnut and a pinch of Sweet Potato into 1/3 block of Yellow.

For each acorn, roll the new yellow color, Pottery and Moss into a tapered egg shape.

For each acorn cap, roll 1/8 package of Hazelnut into a ball and press flat with thumb, creating shallow depression in center. Turn cap over and press to top of acorn as shown. For acorn stems, cut small pieces from chenille stem and push into center top of acorn. For hanging acorns, shown on cup and napkin tie, cut longer piece from chenille stem, twist ends together to create tiny loop, and push straight end into acorn.

Use Clay Knife to make shallow groove in one side of each place card holder acorn to hold card. Press bottom of acorn against work surface to create flat base.

Bake acorns on an oven-proof glass or metal surface at 275 °F for 15 minutes per ¼" of clay thickness. Do not microwave. Do not overbake. Let cool completely. Thread acorns onto raffia and tie to mug and around napkin; insert place cards in holders.