Oven-bake Clay Chrysanthemum Easter Eggs by Craft Smart®
Use any colour you wish and create a full basket of these clay covered eggs for your home.
Designed by Shirley Rufener, courtesy of Polyform®.
- 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 colours.
- Shape clay, pressing pieces together firmly.
- Bake on oven-proof glass or metal surface at 275°F (130°C) for 15 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 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.
The colour schemes shown on the project eggs are:
- A: White, Purple, Bright Green, Light Blue and Pink (5 colours)
- B: White, Bright Green, Yellow and Green (4 colours)
- C: White, Yellow, Orange and Pink (4 colours)
Roll the conditioned white clay into a smooth ball, then into a short fat log shape. Press the clay into a pancake thickness and begin to thin it out with the clay dedicated pasta machine on the widest setting. Keep rolling the clay thinner and thinner until you get to the #5 setting, about 0.79 mm (1/32") thick. Trim ends straight so that your piece of clay is 25.4 cm (10") long.
Roll a 0.79 mm (1/32") thick sheet of Purple (or the second listed colour), trim to 25.4 cm (10") long and lay it on top of the white sheet to secure them together.
Press the remaining two or three clay colours into separate little pancake thickness pads of clay, then pull thin random pieces off the edges and press them randomly on the top clay layer.
Carefully lift the decorated clay sheet and flatten it to approximately 0.32 cm (1/8") thick with the acrylic roller (or pass it through the pasta machine on the widest setting.) Roll the sheet into a jelly roll type log, from one end to the other, pressing the log ends inward occasionally to keep the roll the same width.
Wrap a piece of folded paper over a credit card. Begin pressing the folded edge firmly into the log, stopping at the centre. Turn the log ¼ turn and press another indentation. Repeat to make four equally spaced indentations. Continue making indentations lines between each impressed line, for a total of eight indentations around the cane.
Now you have a Chrysanthemum cane. Wait 15 minutes to let the clay cool down and become firmer, then cut the log in half to reveal your cane design. Roll only one half of the log to 1.6 cm (5/8") diameter (if it is larger than that size). One end will distort, cut off just the distorted area and save for scraps. Wait another 30 minutes (or place the reduced log in the refrigerator for 10 minutes) so it is nice and firm. Note: Paper mache eggs may be constructed differently according to each brand. Do a test run. Cover one egg with a thin layer of TLS, place it in the oven at 130° C (275°F) and leave for 15 minutes. Check to see if the paper pulls away from the egg. If so, follow the next two steps below (7 and 8). If your egg looks the same, you can skip Steps 7 and 8 below. Also, if the inner egg form melts or deforms, you will need to try a different brand of mache eggs or use real eggs with the insides blown out.
Using a slicer blade, have an adult carefully make a few cuts through just the brown paper layer that is covering the egg.
Peel up the edge and begin to remove the entire paper layer. This layer can sometimes separate from the clay causing unwanted results. Wash and dry your hands.
Apply a thin layer of Translucent Liquid Sculpey to the base that was inside the mache egg (or to a regular paper covered mache egg). Secure two unbaked raw clay scraps as props on your baking tile, on either side of the egg to prevent rolling. Cut thin slices of even thickness from the cane using the slicer blade and press onto the egg so that they touch other. Continue adding slices until the whole egg is covered, except for a tiny hole at the bottom (fatter end) of the egg. Leave the small hole open for air. Slices may overlap if needed.
Slightly move the scrap clay props away from the egg so they are not actually touching the egg, but will prevent the egg from rolling off of the baking tile. Bake as directed above. Cool completely. Wet sand the eggs with 400, then 600 and then 800 grit wet sand paper, rinsing often. Adding a few drops of dish soap to a bowl of warm water to keep sand paper and clay from accumulating clay residue.
Wipe any residue off of egg with a moist cloth and allow clay to dry. Bring up the shine by buffing (rubbing) with a piece of denim.