Measure and trim each tile to 4-1/2 inches square. The cutter should leave about ½ inches at the thinnest point of each side.

Condition and roll out the 3 oz of Chocolate clay on the widest setting of the pasta machine and then move to the #3 setting. NOTE: The clay should fill the pasta machine from side to side so that it will cover the coaster without a seam.

Apply the glue to the bottom and sides of one of the trimmed cork pieces and position, glue side down, atop the large sheet of chocolate clay. Press gently to remove any air bubbles.

Gently roll the cork/clay assembly up on one side and trim the clay to the top edge of this side. Repeat for all four sides of the cork, so that the bottom and the sides of the cork are now covered in clay. Pinch each corner up and trim the excess clay away.

Press the four edges firmly against the side of the cork. Place the flat side of the Super slicer on the cork, and slice to remove any excess clay from the edges.

Place the covered piece of cork face down on the remaining sheet of Chocolate clay (you may have to reroll this clay to create a sheet large enough to cover the top.) Place the Super Slicer blade next to the covered cork and trim the sheet of clay to fit. Repeat on the other three sides. Immediately remove this sheet of clay from the piece of covered cork and set the covered cork aside.

Use the circle cutter to cut out the center of the top sheet of clay. This will create the top surface area for the design.

Load the extruder with the Sweet Potato mixed with Hazelnut clay by rolling a small amount of the clay into a cylinder that will just fit inside the barrel of the extruder. Make sure that you have the medium size circle disk in place and put the plunger into the barrel of the extruder. Place the extruder perpendicular to your work surface with the extruder tip facing up and the end of the plunger resting on a folded towel (or other soft surface) on your worktable. Firmly press down, forcing the plunger through the extruder and the clay will come out of the top. Extrude in about 16 inch lengths. Place the extruded lengths so that they don't touch and repeat with the four colors needed for the first coaster. You will need roughly two 16 inch lengths of each of the four colors selected for one coaster.

Roll a flat coil of the extruded clay and position in one of the corners so that the coil is just to the edge of the circle. Lay a line of a contrasting color around the coil – this does not have to be even with the circle, as they will be cut later.

Add the next coil of color – this one can be larger than the inside circle, but even with the outside edges of the brown clay. NOTE: With the exception of some of the coils, don't worry about trimming the clay to fit the circle. Trim the clay to fit the outside edges.

Add small balls of Gold clay in rows to the pattern and use the small ball tool from the Clay Variety Tool Set to emboss the balls. Continue to work around the edge of the entire surface, leaving some of the Chocolate background showing.

Lay a clean sheet of paper on top of the completed design and press the coils GENTLY into place. Invert the sheet of clay, using the sheet of paper to support it. Reposition the cutter and cut off the excess extruded clay from the circle.

Cover the back of the sheet of clay with glue and invert the clay sheet, onto the top of the cork covered coaster. Reposition to fit the edges.

Place the half circle disk in your extruder and extrude some of the remaining Chocolate clay in a length long enough to fit around the edges of the coaster. Press this extruded clay gently onto the four sides of the coaster, even with the top sheet of clay to add a finished look to the edge of the coaster.

Place the coaster on a sheet of plain paper. Place the paper on your baking tray and bake the clay in a preheated oven according to the clay package directions. Repeat to create the three other coasters for your set!