Please make sure your work area is covered and you are not working on an unprotected surface. We recommend working on the Sculpey® Work ‘n Bake Clay 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 ¼" (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.
To Make the Cookie:Condition ¼ block each of White and Tan together until you have a consistent, no streaks, color. Divide the conditioned clay into 2 pieces. Roll one piece of the clay into a sheet on a thin setting, make sure the sheet is at least 2” square. Roll the second piece of clay into a sheet on a medium setting, make sure the sheet is at least 2” square. Use the ¾” round metal cutter to cut a circle in the middle of the thicker sheet of clay. Place the sheet of clay with the hole on top of the thinner sheet of clay. Center the round crinkle cutter over the round cutout in your stack of clay and cut all the way through. Remove the excess clay and set to the side.
Use the edge of the Super Slicer to scrape some of the brown chalk onto your work surface. Use the small paint brush to brush the chalk around the outside edge of the clay and a little up over the edge onto the top. If too much chalk ends up on the surface of the clay use a lightly dampened paper towel to wipe the chalk off the clay.
Sprinkle a little bit of the white embossing powder over the surface of the clay.
Pour a small amount of Clear Liquid Clay into the plastic mixing cup. Scrape a little bit of red chalk into the cup and stir into the liquid clay until the color is consistent. Pour the liquid clay into the round cut out in the cookie until the liquid clay is level with the top of the cookie. Set the cookie to the side to be baked later.
To Make the Wreath:Add a little bit of Emerald clay to ¼ block of Leaf Green. Condition the two colors together until you have a consistent color, no streaks. Roll out a sheet of clay on a medium setting. Use the heart shape crinkle cutter to cut out a heart. Center the heart shape Kemper cutter into the middle of the crinkle cut heart and cut out the shape. Remove the excess clay.
Use the tip of the large size Etch ‘n Pearl tool to make indentations in the clay around the inside of the heart shape hole.
Condition a small amount of Red clay and roll out a thin sheet. Use the small square Kemper cutter to cut out one square of red clay. Cut the square in half on the diagonal. Cut a strip of clay that is approximately 1/8” wide and 2” long. Cut the strip of clay in half on a diagonal.
Pick up the two halves of the strip of clay and place the two halves next to each other so that the points are at the same end and facing away from each other. Lay the strips of clay onto the wreath so that about ½” - 3/4” of the length is extended past the edge of the wreath piece. Trim the excess away and use your finger to smooth the trimmed ends onto the wreath. Pick up the two half pieces of the square and place them onto the strips of clay with the points facing each other a little bit apart. Roll a small ball of clay, shape the ball into an oval, and press the oval in between the triangles.
Bake the wreath and cookie pieces for 20 minutes and let cool completely.
To make the Tag Blank:
Condition the remaining White clay and roll out a sheet on the thickest setting of the clay conditioning machine. Place the blank tag on top of the sheet of clay and use the Super Slicer blade to trim around the outside of the tag. Position the largest Etch ‘n Pearl tool over the hole in the tag and press all of the way through the clay. Carefully lift the tag off the clay and repeat the process to make a second tag.
Position the “To:” and “From:” stamps onto the clear block. Ink the stamps and position the block over the clay tag so the stamps are a little way in from the left edge and one of the grid lines on the block is lined up with the bottom of the tag. Press the stamps gently into the clay and lift the block. Repeat this process on the second tag. Move one of the two tags to the baking sheet and leave the other tag on your work surface.
To Assemble the Wreath Tag:
Brush a small amount of the Perfect Pearl powder around the sides and along the top edge of the tag.
near the hole. Be sure to not cover the hole in the tag.
Bake the assembled wreath tag and the second blank tag for 20 minutes. Let the baked pieces cool completely.
To Build the Cookie Tag:
Hold the baked tag under cool running water and use the 400-grit sandpaper to sand the corners so they are slightly rounded. Note: Sharp corners tend to tear through the strip of clay that is going to be wrapped around the tag.
Condition a ¼ block of Red and roll out a long and narrow thin strip of clay. Make sure the strip of clay can wrap all the way around the tag. Rub a thin coat of Bake ‘n Bond around the edge of the tag. Wrap the strip of clay around the tag, make sure you have the strip pressed up against the side of the tag. Trim away the excess where the two ends of the strip meet and make sure the seam is closed. To start trimming the Red clay so that it is flush with the surface of the tag you first need to carefully slide the Super Slicer blade through the Red clay at an angle until you touch the tag. Turn the blade until the side of the blade is flat against the surface of the tag. Slowly run the blade all the way around so the Red clay is being sliced away. Repeat this process on the back side of the tag. Bake the tag for 15 minutes and let cool.
If you have any red smudges of clay on the tag use the 1000-grit sandpaper to lightly sand the surface of the tag until the smudges are gone. Note: When you are sanding be sure to avoid the area with the “To:” and “From:” stamps.
Pinch a ball of clay that is about ½” round from the remaining White and the Leaf Green mix clays. Press the two balls of color together and twist until you have a striped wad of clay. Press the wad of clay flat and roll out into a thin sheet that is about 3” long. Cut two strips that are about ¼” wide.
Pick up one of the strips of clay and rub a little Bake ‘n Bond onto the back of the strip. Lay the strip of clay diagonally across the top of the tag, make sure to avoid the hole. Rub Bake ‘n Bond onto the back of the second strip of clay and position it so it is parallel to the first strip with some space between the two strips. Place the Super Slicer so the blade edge is on the line between the tag and the Red border. Cut down through the strips of clay and remove the excess clay
Rub a coat of Bake ‘n Bond onto the back of the cookie. Place the cookie over the strips of clay making sure you are not covering the hole. Once you have the cookie in position firmly press the cookie into place. Bake the completed assembly for 20 minutes and let cool.