Sculpey III® Mini Charcuterie Board

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 as 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) of 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.

Start by prepping your little board. Add a bead of Oven Bake Clay Adhesive (OBCA) to the wooden board and set it aside so the OBCA can bond with the board while we make our appetizers.

Next, lets start by creating the colors we will need for the cheeses. Making each cheese a slightly different shade of yellow will add to the interest of the finished board.

For the base color of cheese, slice off 1/32 bar White and 1/32 bar Yellow (each shown on the left side of the photo). Mix these completely together to create the Light Yellow ball on the right side of the photo.

Divide the Light Yellow from Step 3 in half.

One half of this ball will be used later to create the triangle shaped cheeses, so set it aside for now.

Divide the remaining half from Step 3 in half again.

Mix half completely with another 1/32 bar of Yellow for the rectangle cheeses.

Mix the other half completely with another 1/32 bar of White for the Brie cheese wedge.

Rectangle Cheese: Take the amount of Yellow that we added more Yellow to in Step 5 and roll it into a rope.

Flatten this rope with either your fingertips or the Roller.

Trip along the long edges of the flattened rope with the Blade. Remove these scraps. Then divide the rest of the flat piece into rectangles with the Blade creating little rectangles of cheese.

Organize your little rectangle cheeses across the top of the board right on top of the OBCA as shown. When layering the pieces on top of each other, make sure they are in good contact with each other so they all stick together when baked.

Next we will make a Speckled Cane for the Pepperoni log.

The log will be made with 1/16 bar Red, 1/32 bar White, and 1/32 bar Just Orange.

Roll each portion of the colors from Step 10 into little logs that are the same length.

Gather the logs together as shown, sides touching.

Roll the striped rope to thin it and to make the colors stick together.

Divide the striped rope into four pieces.

Bundle the pieces of rope together.

Roll the rope again.

Divide the rope into four pieces again.

Gather the four pieces together and roll again.

Repeat this process until you have a speckled look at the end where not one color or pattern is clearly defined.

Roll the rope one last time to make it smooth. Stop rolling when the rope is about 3/16” in diameter.

Use a Blade to cut tiny slices of pepperoni from the speckled rope.

Add these to your board under the rectangle cheese slices.

Brie Cheese: Go back to the Yellow that was lightened with extra White in Step 5.

Shape this piece of Light Yellow into a thick triangle for a Brie wedge. Brie usually has a rind on the top that is white, so flatten a tiny bit of White that will cover the wedge.

Place the White on top of the Light Yellow triangle.

Use the Clay Blade to cut through the rind and the cheese creating a wedge that is White on the top.

Position your Brie wedge on the board as shown or as you like.

For crackers we will marble together 1/16 bar Tan with 1/32 bar White.

Partially mix the colors together and stop mixing when they are mostly mixed but not completely.

Roll the marbled clay into a little log that is about the same size diameter as the pepperoni log.

Use the Blade to slice off crackers. Position them on the board. Then use your Needle Tool to add hole details in each one. Again, when placing parts on your board, make sure you use enough fingertip pressure to stick them together, but not enough pressure to smash them. The OBCA will hold anything it touches to the wood board.

Triangle Cheese: Go back to the original Yellow cheese color that we set aside in Step 4. This is for the triangle shaped cheese. Roll it into a rope

Flatten the rope with fingertips or with the Roller.

Cut out a strip from the flattened piece. Cut the strip into squares and then divide each square in half to make triangles.

Add triangle shaped cheese to your board.

Finally add grapes. Hand shape elongated oval grapes from the Granny Smith.

Add round Purple grapes too.

Bake the entire board following the instructions for Sculpey III®.

Allow to cool completely before handling.