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.

Roll a 1” ball of Sweet Potato clay and press onto baking tray, flattening slightly. Use the back of the Clay Knife to make the lines around the sides.

Roll a ¼” ball of Sweet Potato clay into an oval shape press onto center of face for nose. Use the end of a rounded toothpick to add black seed beads eyes and to “draw” a mouth. Use the toothpick to add three little lines at the side of each eye. Break a flat toothpick in half and press into top of pumpkin, leaving ½ exposed.

Roll a 1” ball of Black clay into a teardrop shape, 1 ½” long.

Cut 3/8” off the rounded end. Press the flattened end (created by cut) onto the exposed toothpick on the top of the pumpkin.

Roll a ½” ball of Black clay into a pointed worm shape 1 ½” long.

Cut in half. Press arms onto side of body with the pointed end at the top.

Roll a 3/16” ball of Super Sculpey (or Beige) into an oval shape and flatten slightly.

Cut in half and add to the ends of the arms. Press onto the sides of the pumpkin.

Break a round toothpick in half.

Press pointed ends into each side of the witch’s body.

Roll two 3/8” balls of Black clay into oval shapes, ½” long.

Mix equal parts of Yellow and Tan clay.

Flatten two 1/8” of this mixed clay into discs 1/16” thick.

Press onto the top of the feet (black ovals).

Flatten two 1/8” balls of Purple clay into discs 1/16” thick and press onto the top of the Yellow discs. Press feet onto toothpick legs, centering the toothpicks in the Purple circles.

Roll a ½” ball of Super Sculpey (or Beige) into a teardrop shape 5/8” long.

The pointed end will be the chin. Roll 1/16” ball of Super Sculpey (or Beige) into an oval shape and press onto the center of the face for a nose.

Add blush to the cheeks and nose.

For the eyes use the end of a rounded toothpick to add the green seed beads above the nose. Use the toothpick to add the 3 lines on each side of the eyes.

Use the end of the Clay Knife to add the mouth.

Cut ¼” off of the top of the head.

Press the head onto the toothpick exposed at the neck.

Flatten some Gold clay to 1/16” thick.

Cut twelve 1/16” strips about ½” long.

Press the strips onto the side of the head letting the ends touch the witch’s shoulders.

Trim off the excess at the top of the head.

Flatten a 5/8” ball of Black clay slightly.

Use the Clay Knife to make small cuts around the edges.

Flatten to 1/8” thick.

Center on top of the head.

Bend the edges of the hat downward in the back.

Break a flat toothpick in half. Press into the top of the head leaving half exposed.

Roll a 1” ball of Black clay into a teardrop shape 1 ½” long. Bend pointed end back and forth and curl the tip. Cut 3/8” off the rounded end. Place this flat end to the exposed toothpick on top of the hat brim.

Flatten some Emerald clay to 1/16” thick.

Cut a 3/8” square. Press onto the side of the hat.

Use the end of the Clay Knife to add “stitches” around the edges of the patch.

Roll a 1/16” ball of the Yellow/Tan mixture and flatten onto patch.

Use the end of a rounded toothpick to add holes.

Sprinkle lightly with glitter.

Bake according to package directions in an oven calibrated to 275 °F with an external thermometer. The rule of thumb is 15 minutes per quarter inch of thickness.