Christmas Containers

Geometric Container:

1. 1. Begin with properly fired cone 04 bisque. Moisten a sponge and wipe bisque to remove any dust.
   2. Using the Soft Fan with FN-233 Ruby Red, apply 3 coats to the textured portion of the container. Allow glaze to dry between coats.
   3. Using the Soft Fan with SC-27 Sour Apple, apply 3 coats to the bottom the container. Allow glaze to dry between coats.
   4. Using the Script Liner with SC-27 Sour Apple, apply 2 coats going around the rim of the container. Allow glaze to dry between coats.
   5. Using the Soft Fan with SG-704 Peppermint, apply 1 coat to the outside of the container. Apply 2 coats to the inside. Allow glaze to dry between coats.
   6. Stilt and fire to cone 06.

Flourish Container:

1. Begin with properly fired cone 04 bisque. Moisten a sponge and wipe bisque to remove any dust.
2. Using the Soft Fan with SC-26 Green Thumb, apply 1 coat over the textured, flourish border on the top and bottom of the container. Allow glaze to dry.
3. Using a damp sponge, wipe the textured border until most of the glaze is gone, leaving it only in the crevices. Wiping vertically, away from the center of the container, is best with the flourish pattern.
4. Use scissors to cut out the pattern and clay carbon paper so that they will both fit around the center of the container. Place the clay carbon paper around the center of the container and tape in place. Place the pattern on top and tape in place. Trace the pattern with the pencil. Remove the pattern and clay carbon paper.
5. Use the pencil to draw stems and berries coming from the leaves.
6. Using the Script Liner with SC-27 Sour Apple, apply 3 coats to the leaves. Allow glaze to dry between coats.
7. Using the Detail Liner with SC-26 Green Thumb, outline the leaves and stems.
8. Squeeze out around 1 tsp of SC-74 Hot Tamale onto the palette. Dip the pencil eraser in the glaze and stamp a berry on the container. Repeat until all the berries have been stamped.
9. Use MC-001 6mm Low Tack Masking Tape to tape off the 4 raised lines going around the container.
10. Using the Script Liner with SC-74 Hot Tamale, apply 2 coats to each of the 4 raised lines and the bottom of the container. Allow glaze to dry between coats. Remove the tape before the glaze is bone dry.
11. Using the Soft Fan with NT-BR Clear One Brushing, apply 2 coats to the center section of the container. Allow glaze to dry between coats.
12. Using the Soft Fan with SG-704 Peppermint, apply 2 coats over the flourish sections for the container and the inside. Allow glaze to dry between coats.
13. Stilt and fire to cone 06.