Sculpey Souffle Dream Catcher Wine Bottle Tag

Getting Started:Do not use unbaked clay on unprotected furniture or finished surfaces. 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 degrees F (130 degrees C) for 15 minutes per ¼” (6mm) thickness. For best baking results, use and oven thermometer. DO NOT USE MICROWAVE OVEN. DO NOT EXCEED THE ABOVE TEMPERATURE OR RECOMMENDED BAKING TIME. Wash hands after use. Baking should be done by an adult.Begin by preheating oven to 275 degrees F (130 degrees C). Test temperature with oven thermometer for perfectly cured clay. For best results, condition all clay by running it through the clay dedicated pasta machine several passes on the widest setting. Fold the clay in half after each pass and insert the fold side into the rollers first.

First start by creating a Rose Gold Mandala using the Silicone Mandala Mold. Fill the largest mandala with Rose Gold Liquid Sculpey® (LS), squeegee off the excess and bake the mold following the baking instructions for the LS. While the mandala is baking, make the decorative rim. I’m using leftover clays from my Twisted and Curved Focal Bead Project for this part. I took a piece of the striped clay that was left over and wrapped it around a 1/4” snake of Poppy Seed Soufflé. After wrapping the core with the stripe, roll the rope to smooth it.

Roll and twist the snake to create stripes. You can multiply the stripes if you fold the snake in half and half again and then repeat rolling and twisting.

When the mandala is completely cool, carefully peel it out of the mold. Lay the mandala down in front of you on a piece of baking parchment so that it’s easily moved later. Carefully follow the outside edge with the twisted rope. Cut the ends and smooth the seam with your fingers. Gently press down on the rope so that the edges of the mandala are slightly embedded in the rope. The baked LS will stick to the unbaked rope.I tried to only allow the very tips of the outside edge of the mandala to stick to the rope because I used the negative spaces between the tips to insert my ribbons later.

Take a little slice from the decorative flower shape we made for the Filigree Dangles Project or other cane slice. Center it in the middle of the dream catcher and press down so that it sticks to the baked LS. Add a pink heat set crystal to the center of the flower shape.

Add very small drops of the Rose Gold LS to the twelve little dots in the mandala design. Carefully add a heat set crystal to the center of each of the LS dots with tweezers. Gently place the dream catcher on the baking parchment on the baking pan and bake again following the baking instructions for the Soufflé.

After baking, carefully slide the dream catcher off of the baking parchment and onto a flat surface to cool. If the piece cools on the baking parchment it will bend with the paper as it cools.When the dream catcher is completely cool, add ribbons, beads, and charms to your liking. I strung my ribbons through the negative spaces between the mandala and the rope and then attached feathers, ribbons, beads, and charms.