Flamingo & Fern Earrings

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 ¼â€ (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 an 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.

Mixing the colors:For Flamingo:Light Pink= ⅛ Canary : ¼ Raspberry : 1¼ IglooDark Pink Flamingo= ¼ Canary : ½ Raspberry : 1 IglooPumpkin (beaks)For Fern and Studs of Earrings:Light Green= 1 Canary : 2 Wasabi : 2 Spanish Olive

First we will prepare the Base slab.Sheet 1/2 block of Igloo through the pasta machine on the thickest setting. Ensure the slab is large enough to cut out two teardrop-shaped pieces for the dangling part of the earrings.

Next we will make the Flamingo starting with the light pink and dark pink mix from Step 2. Roll the clay into a 2mm diameter rope. Cut into smaller divisions of about 2mm each.Starting with the body, roll the 2mmx2mm divisions into a small ball, and then shape the ball into a tiny teardrop and press between your finger and thumb to flatten slightly. Do this with both the light and dark pink mixes and place them on the base slab leaving some space in between for the rest of the flamingos and ferns.

For the necks of the flamingo, roll the thinnest rope you can, and cut into 10mm long ropes. Using your tweezer or x-acto knife, pick up the thin ropes and place one end touching the body of the flamingo and curve the remaining in an S - shape and press down lightly on the base slab.

For the head of the flamingo, cut 0.5mm pieces from the 2mm diameter rope and roll into a small ball. Place the ball at the end of the thin S - shaped neck and press down lightly on the base slab.

For the FERN, roll the light green mixed clay into a thin rope (similar in thickness to the necks of the flamingo in Step 5). Each piece should be about 10-12mm in length. This is for the stem of the fern. Place the stems on the base slab between the flamingos.

Roll the light green clay into a 2mm diameter rope.To make the leaf of the fern, cut 0.5mm thin pieces, roll these into a small ball. Pinch both ends to create the almond shaped leaves. Place the leaves on the stem and press down lightly on the base slab to ensure the clay adheres well after baking

For the beak of the flamingo, roll a dime size piece of Pumpkin into a thin sheet and cut small triangles that will look proportional when placed on the head of the flamingo.Using the needle tool, score in the details such as the eyes, wings and legs for the flamingo, and the veins of the leaves in the fern.

Using the Large Teardrop Cutter, cut out two teardrops for the dangle part of the earring and place them on a baking sheet.

Sheet the remaining Light Green clay through the pasta machine on the thickest setting. Using the Small Teardrop Cutter, cut out two teardrops for the stud part of the earring and place them on the baking sheet with the dangles in Step 10.Bake the earring pieces following the baking instructions.When the pieces are completely cooled, use a manual or electric hand drill to make a hole on the narrow end of the teardrops of all 4 pieces.

With round nose pliers, open the jump rings and attach stud and dangle parts together.Glue on the posts of the earrings to the Light Green Studs and you’re done!