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.
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 metal, aluminum foil, an index card or the Sculpey® Clay Mat at 275°F (130 °C) for 15 minutes per 1/4" (6 mm) 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.
Take a ball (about 1/2”) of Beige clay and form it into the top bun. Do this by flattening the bottom on your work surface and then smoothing the top.
For the bottom of the bun, take a smaller ball of Beige clay and flatten into a disc.
Mix small balls of Red, Orange and Black together to create the “hamburger” color. Take a small ball of the “hamburger” color and flatten into a thin disc. Place it on the bottom portion of the bun.
Use a roller to make a flat sheet of Orange clay. Cut a square of “cheese” using a clay knife. Place the cheese on top of the burger patty.
Now, for the ketchup. Flatten a ball of Red clay and place on top of the cheese.
Flatten a ball of Green clay to make the lettuce, make the edges a little wavy. Place the lettuce on top of the ketchup and then add the top portion of the bun. Press down slightly so everything sticks together.
Make the fries and fry box separately and then attach to the burger. To make the fry box: roll out a sheet of Red clay and cut out the shapes as shown in the below photo. The piece that is rounded at the bottom is the back of the box. The rounded end should be at the top and this piece needs to be a little taller than the assembled hamburger. Set the fry box pieces aside.
Mix a ball of Orange and a ball of Yellow clay together to form the “fry” color. Roll a thick sheet of this color and cut out the fries. Stack 2 rows of fries on the back of the fry box and then assemble the box. (Look at the completed project as a reference). Gently push the filled fry box onto the hamburger.
Take a 1 ½” inch piece of 20 gauge wire. Put the wire through the small ring at the end of the keychain, fold it in half. Twist the wire 3 or 4 times and then with the ends together push it into the hamburger.
Bake the key chain as directed above in Step 1. Cool completely before touching.
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