Getting Started Polymer clay may stain. CLAY MAY DAMAGE UNPROTECTED FURNITURE OR FINISHED SURFACES. DO NOT USE polymer clay on unprotected surfaces. We recommend working on the Sculpey ® clay mat, wax paper, metal baking sheet, or disposable foil. Start with clean hands and work surface area. 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 (130°C) for 30 minutes per ¼" (6 mm) 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. Baking should be completed by an adult. Begin by preheating oven to 275°F (130 °C). Test temperature with oven thermometer for perfectly cured clay. For best results, condition all clay by running it through the Clay Conditioning Machine for several passes on the widest setting. Fold the clay in half after each pass and insert the fold side into the rollers first.
Note: For this step you are going to be “drawing” with the Pearl Liquid Sculpey on a preheated tile. Preheating the tile will allow the liquid clay to start baking as soon as it makes contact with the heated surface. This will keep the drawn lines from flowing out resulting in lines that are more crisp and dimensional. A ceramic tile is a good option since it retains heat for a long time allowing for more working time. You can also obtain thinner lines by holding the bottle higher above the hot surface of the tile.
Smooth the Work ‘n Bake Clay Mat onto the surface of the ceramic tile. Place the tile in a 275 degree Fahrenheit preheated oven and heat for 10-15 minutes. Once you remove the tile from the oven hold the bottle of Pearl Liquid Sculpey at a slight angle over the surface of the Work ‘n Bake Clay Mat and start “drawing” small swirls and squiggles. Once you have a few swirls and squiggles drawn, make some dots. Dots are made by holding the bottle straight down, squeezing a small drop onto the hot surface, and then lifting the bottle straight up. Once you have several swirls, squiggles, and dots drawn place the tile with liquid clay back into the oven and bake for 5-8 minutes, remove from oven, and let cool completely.
Condition and roll out a sheet of Poppy Seed clay, at least 2” square in size, on the thickest setting of the Clay Conditioning Machine. Texture the sheet of clay using the Scotch-Brite pad and cut out a 1-3/4” circle.
Condition and roll out a sheet of Mocha clay, at least 1” square in size, on the thickest setting of the Clay Conditioning Machine. Texture the sheet of clay using the Scotch-Brite pad and cut out a 3/4” circle.
Select a couple of different swirls or squiggles that you like the shape of. If you can only fit a portion of the design within the borders of the cut circles don’t worry, the excess can be trimmed off later. Position your swirls/squiggles onto the textured surface of the circles of clay. Once they are in position lightly press them into the surface of the clay. Leave any excess bits of the Pearl Liquid Sculpey hanging over the edge of the circles of clay; they will be trimmed away in the next step.
Use the small tweezers to lift some of the dots of Pearl Liquid Sculpey off of the Work ‘n Bake Clay Mat. Select a few dots of clay and place them onto the textured surface of the circles. Once the dots are in position lightly press them into the surface of the clay. Bake the circles of clay for as directed in Step 1 and let cool completely. Once the pieces are cool use a small pair of scissors or a craft knife to trim off any overhang of the Pearl Liquid Sculpey.
Condition and roll out one strip each of Poppy Seed and Mocha on a medium/thin setting of the Clay Conditioning Machine. Rub a thin layer of Bake ‘n Bond around the edge of the Poppy Seed circle of clay. Wrap the strip of Mocha clay around the outside of the circle. Trim the excess length of the strip of clay away and blend the seam. Hold the Super Slicer blade so it is parallel to the top surface of the clay and slice the Mocha clay strip so it is level with the top surface of the Poppy Seed clay circle; turn the circle of clay over and trim against the bottom. Repeat this process with the Mocha circle and Poppy Seed strip of clay. Bake both pieces for 15 minutes and let cool completely.
Roll a small ball, about 1/8” diameter, of Poppy Seed clay. Rub a thin coat of Bake ‘n Bond on the surface of the ball of clay and sandwich it between the edges of the two circles of clay. Make sure to firmly press the two circles up against one another leaving as little a gap as possible. One you have the two circles pressed together use either the Super Slicer or craft knife to clean up any clay that squeezed out between the circles. Select one more dot of the Pearl Liquid Sculpey, add a tiny dab of Bake ‘n Bond to the bottom of the dot and place it on top of the area where the two circles of clay meet. Bake this assembly as directed above in Step 1 and let cool completely.
Roll out a sheet of Poppy Seed clay on the thinnest setting of the Clay Conditioning Machine. Use the Scotch-Brite pad to texture the sheet of clay and place it texture side down onto the index card. Rub a thin layer of Bake n’ Bond over the entire back of the circle assembly you completed in Step 7. Gently press the circle assembly onto the thin sheet of Poppy Seed clay. Use the craft knife to cut the sheet of clay from around the outside edge of the circle assembly. After you have cut all of the way around lift away the excess clay, pick up the index card and bend it slightly to release the clay piece from the surface. Use your finger tip to smooth and refine the cut edge of the backing sheet of clay. Bake the piece for 30 minutes and let cool completely. Note: Pressing raw clay directly against a work surface makes it hard to lift the piece off of the surface. Using an index card in this step makes it much easier to lift the piece since the clay does not stick as much to the paper and because you can bend the card away from the clay.
Open the pinback and squeeze a thin line of Bake ‘n Bond onto the underside of the bar part of the pinback. Determine where you want the pinback to be on the back side of your clay circle assembly and press it onto the surface of the clay. Roll out a small sheet of Poppy Seed clay on the thinnest setting of the Clay Conditioning Machine. Gently tug on the sheet of clay to make it a little thinner. Texture the sheet of clay with the Scotch-Brite pad and trim it to a size that will fit between the two upright post parts of the pinback with enough length to overlap the bar of the pinback onto the back of clay circles. Use the Scotch-Brite pad to press down the edges of the strip of clay so that the pinback is help in place. Bake the assembly with the pinback side facing up for 30 minutes and let cool completely