Start with clean hands and work surface area. Good work surfaces include wax paper, metal baking sheet, or disposable foil. Knead clay until soft and smooth. For best results, clean your hands in between colors. Shape clay, pressing pieces together firmly. Bake on oven-proof glass or metal surface at 275 °F for 30 minutes per 1/4 in thickness. For best baking results, use an oven thermometer. DO NOT USE MICROWAVE OVEN. DO NOT EXCEED THE ABOVE TEMPERATURE OR RECOMMENDED BAKING TIME. Wash hands after use.Begin by preheating oven to 275 °F. Test temperature with oven thermometer for perfectly cured clay. For best results, condition all clay by running it through the Clay Conditioning Machine 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 very thin sheet, (about a #6 on the Clay Conditioning Machine, equal to the length of the stem of the glass. Wrap the stem with the clay and trim the edges to just meet. Blend the seam and trim the top and bottom in a neat flare just at the beginning of the foot of the glass and at the base of the bowl of the glass. Repeat with the second glass.
To create the leaves of the tulip, form 2 long pointed ovals about 4” long and 1-1/2” wide, from the Spanish Olive. Pinch the outer edges of the shape flat and add a bit of flare on the edges. Fold and pinch a center “vein” down the length of the leaf. Add a bit of green mica powder if desired on the edges.
Apply one leaf near the bottom, blending the leaf end into the stem clay until there is no seam or join visible. Set the second leaf aside until after the petals are completed.
Condition and roll about ½” package of Sunshine Yellow into a medium thickness (about a #3 or 4) sheet using the clay conditioning machine. With a craft knife, cut free-hand 4 petals. Each should be about 2” long and have a flat side at the bottom, but vary the contour a little for each one.
Form a slight ridge down the center of each petal as you did with the leaves, but not folding and pinching as deeply.
Rub the red mica lightly around the edges of the petals, blending toward the center and down the center ridge. Apply the powder to both sides of the petal. Repeat with the remaining 3 petals.
Arrange the petals around the bowl of the glass with the straight cut edge meeting the Spanish Olive clay “stem”. Place two petals opposite each other first, then place the remaining two opposite each other and with the edges overlapping the first pair. Add detail and naturalism by pinching or flaring the edges again if necessary and curling the edges outward.
Add the second tulip leaf above the first, blending the bottom o f the leaf into the stem. Curl the leaf back on itself and press it gently against the flower in an attractive arrangement.Bake as directed above.
Roll the Spanish Olive into a sheet using the clay conditioning machine on the #4 setting. Cut small leaf shapes about 1” long. Add vein lines with the needle tool of the Clay Tool Starter Set and create the serrated edge with the tip of the knife making slight cuts into the edge. Make 5-7 leaves and arrange some around the stem. Set a few aside as well to arrange after the petals are applied
Mix the Candy Pink and White clay. Roll a sheet of this Light Pink in the clay conditioning machine on setting #4. Cut the 4-5 petals similar to the tulip petals, but slightly shorter and smaller. Pinch the edges and apply pink mica powder on the edges on both sides.
Arrange the petals in a layer around the glass, overlapping the petals and curling them out away from the glass.
Repeat step 11 making the petals about ½” shorter.
Arrange the second layer on top of the first, making sure the petals meet the green clay “stem” neatly.
Roll a thin sheet of Green clay and cut five long concave triangles for the calyx. Arrange them over the petals in a star shape. Blend the clay into the base stem clay. Add any reserved leaves as desired.
If you have to bake your flutes laying down, lie them on a bed of fiber fill. It will prevent the petal from distorting.