Modern Fall Still Life


Products Used

  • MB-124 16" Ruffleware Platter
  • FN-014 Antique White
  • SC-14 Java Bean
  • SC.40 Blueberry Hill
  • SC-41 Brown Cow
  • SC-54 Vanilla Dip
  • SC-72 Grape Jelly
  • SC-86 Old Lace
  • SC-92 Cafe Ole
  • S-2101 Crystal Clear Brushing

Decorating Accessories

  • CB-604 #4 Soft Fan
  • CB-106 #6 Script Liner
  • CB-110 #10/0 Mini Liner
  • AC-230 Clay Carbon Paper

 Miscellaneous Accessories

Modern Fall Still Life
Designer: Carmen Allen



1. Begin with properly fired shelf cone 04 bisque. Moisten a clean sponge and wipe bisque to remove any dust.

2. Using AC-230 Clay Carbon Paper, transfer the design onto the center of the platter.

3. Load a CB-106 #6 Script Liner with water and SC-72 Grape Jelly; drag the brush around the edge of the design to create a shadow. The sample is lit from the left side so make a larger shadow on the right.

4. Using a CB-106 #6 Script Liner, apply 2 coats of SC-86 Old Lace to all of the designs. Once this is dry you may want to carbon paper over the design again so you know where the edges of the different items are.

5. To shade the antlers, apply SC-14 Java Bean to the darkest shadows and SC-41 Brown cow to the lighter ones. Once the shading is done, use a CB-110 #10/0 Mini Liner to add texture.

6. For the pumpkins, apply SC-54 Vanilla Dip for the light shadows and SC-92 Cafe Ole for the darker shadows. Apply 2 coats of SC-92 Cafe Ole to the stems.

7. Apply a dot of SC-40 Blueberry hill to the center of each flower. Use a CB-106 #6 Script Liner to apply a wash of the glaze to the petals. Brush with the direction of the petals and out from the centers of the flowers.

8. Using a CB-106 #6 Script Liner, apply 2 coats of SC-14 Java Bean to the acorns. Use a CB-110 #10/0 Mini Liner to add SC-54 Vanilla Dip to the highlights.

9. Using a CB-604 #4 Soft Fan, apply 3 coats of FN-014 Antique white to the back and edge of the rim.

10. Apply 3 coats of SC-40 Blueberry Hill to the rim.

11. Aply 2 coats of S-2101 Crystal Clear Brushing to the center of the plate.

12. Let dry completley.

13. Stilt and fire to shelf cone 06/05.

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