Demonstrating the entertaining and simple process for creating food-themed polymer clay beads, this guide also illustrates how to fashion them into attractive accessories. Beginning with advice about the few simple tools and the basic techniques needed to make the beads, this concise manual includes instructions on texturing and varnishing them to create realistic food models. An array of striking jewelry is featured, including chili charms, cupcake brooches, dolly mixtures necklaces, burger bracelets, fondant fancies earrings, and much more. Step-by-step instructions and detailed close-up photographs make these projects easily achievable, outlining the constituent parts of the beads along with clear instructions and annotations f...© 2013 Charlotte Stowell / Search Press · Reproduced with permission.
Flatten a 2cm (Â¾in) diameter ball of pale brown polymer clay to 2mm (1/16 in) with a rolling pin. Cut out a 3cm (1Â¼in) circle, then cut off the top third.
Use a craft knife to make a criss-cross pattern on the larger part of the circle. Roll it around the end of a pencil to make a cone shape.
Bake to set hard, then cool.
Roll a 3cm (1Â¼in) ball of white polymer clay into a sausage 6cm (23/8 in) long, then roll it flat with a rolling pin to 5mm (Â¼in) thick. Cut a strip 5mm â€¨(Â¼in) wide and twist it on top of the cone in a spiral.
Cut a thin chocolate stick from brown polymer clay rolled to 2mm (1/16 in) thick. Make it look flaky by pressing a craft knife along the sides.
Make a hole in the top of the ice cream with a needle for the mini screw eye, and another larger hole where the chocolate stick can later be glued.
Bake the finished ice cream cone and chocolate stick separately to set hard, and cool.
Glue the chocolate stick in place and fix a screw eye into the ice cream. Fix a jump ring on to the screw eye and thread a length of cotton cord through it. Attach a crimp and a jump ring to each end of the cord, and attach a clasp.
Use different colours â€¨to suggest two flavours in each cone for this â€¨icy charm.