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.

Ball - Take a lump of clay and roll it in your palms until its smooth.

Teardrop - Start with a ball of clay and then taper it on one end with your fingers.

Coil - Roll a lump of clay until it's long and skinny.

Shape Copper into five equal teardrops. Position them in a circle with the points in the middle. Flatten them until all the sides touch.

Decorate the arms and legs with coils of White. Zigzag them back and forth to look like icing.

Poke two little eye holes. Put a tiny Red Hot Red nose under the eyes. Score a smile under the nose. Place two flat circles of Red Hot Red for big cheeks.

Make a bow tie out of Emerald with two teardrops and a tiny ball. Push the bow tie on under the mouth.

Shape Red Hot Red into little coils. Roll up the coil to make a little circle button. Put it under the bow tie. Put another coil button under the first.

Shape Yellow into a little coil. Cut it about 1-1/2" long. Roll up each end and position it on the top of the head for icing hair. If you'd like to attach a string or hook for a Christmas ornament, poke a hole in the top of the head before baking.

Bake the Gingerbread Santa in your home oven at 275 °F for 15 minutes. Wait until it is completely cool before handling.

Roll a coil of White clay.

Roll two very thin coils, one each of Emerald and Red Hot Red.

Wrap the Emerald and Red Hot Red coils around the White coil. Trim the ends.

Gently roll the wrapped coil on your work surface.

Trim the ends and bend into a candy cane shape.

Bake for 10 minutes at 275 °F. Wait until completely cool before handling.