- MB-1287 Home Decor Tray
- SC-92 Cafe Ole
- FN-001 White
- SG-402 White Designer Liner
- NT-CLR Clear Dipping or S-2101 Clear Brushing Glaze
- BT-910 Synthetic Sponge
- CB-604 #4 Soft Fan
- CB-106 #6 Script Liner
- 23- 1 3/4" Paper Circles
- Begin with properly fired shelf cone 04 Bisque. Moisten a clean sponge and wipe bisque to remove any dust making sure not to over-saturate the bisque.
- Use the Soft Fan to apply two coats of FN-001 White to the top of the tray.
- Punch out 23 circles with a 1 ¾" circle punch. Fold each circle in half and place the fold line on the edge of the tray on all sides. If the glaze is dry, brush with water to get the paper to stick. Pressing down with a damp sponge helps the paper stick. If there is excess water lay a paper towel down and lightly press to remove excess.
- Apply another coat of FN-001 White to the tray. Place the lace into the wet glaze with the flat side down. Smooth out the lace, avoiding ripples. When the lace is smooth, brush over with a thin coat of FN-001 White; this will seal the edges of the lace to prevent glaze from bleeding underneath the lace.
- Let the tray sit for about 10 minutes, place paper towel over to remove excess glaze and water.
- Let the tray partially dry, just so it is not wet to the touch.
- Use the Soft Fan to apply two coats of SC-92 Café Ole. Brush over the entire surface covering the lace.
- Let it dry until no longer glossy, then peel off the lace and the paper dots.
- The paper dots act as a pattern. Use the Script Liner to apply three coats of SC-92 Café Ole to the scallop edge. Using the Soft Fan, apply three coat to the sides and back of the tray.
- When dry, dot the edge of the scallop with SG-402 White. Let dry.
- Dip into NT-Clear Dipping Glaze or use the Soft Fan to apply one coat of S-2101 Clear Brushing Glaze to the top of the tray. This will give the lace a flat surface and clear glazes the SG-402 White for tableware.
- Stilt and fire to cone 05/06