Creating the cupcakes
- Measure out and wedge about 1.5 lbs of white earthenware clay.
- Throw a narrow dome and close it.
- Use a rib to flatten the sides to create the wrapper.
- Apply slip to the top while the wheel is spinning to create a swirl texture.
- Use a wire to cut off the wheel and when it’s leather hard use a serrated rib to add texture to the wrapper.
- Roll a ball, slip and score to add a cherry on top.
- Let dry completely.
- Fire to shelf cone 04
To handbuild instead of throw replace steps 2 and 3. Connect a long, narrow slab (the wrapper) to another slab that has been formed in a bowl (cupcake top).
Glazing the cupcakes
- Using Stroke and Coat colors, apply 3 coats of glaze to the icing, the wrapper, and the cherry. (SC-1 Pink-a-Boo, SC-5 Tiger Tail, SC-11 Blue Yonder, SC-16 Cotton Tail, SC-34 Down to Earth, SC-45 My Blue Heaven, and SC-74 Hot Tamale were used on the pictured cupcakes)
- Apply 1-2 Coats of either Speckta-Clear glaze SG-701 Stardust or SG-702 Celebration glazes over the Stroke and Coats to add extra pizzazz!
- Fire to shelf cone 05/06.
Creating the doughnuts
- Measure out and wedge about 1 lb of white earthenware clay.
- Throw a closed tube on the wheel.
- Use a wire tool to cut the tube off of the wheel and apply slip to create the icing on the top of the doughnut.
- Roll out a tiny coil and cut into ½” pieces to create sprinkles and attach them into the slip icing.
- Let dry completely.
- Fire to shelf cone 04
To hand-build instead of throw replace step 2, extrude a tube and attach the top to bottom to create a closed tube.
Glazing the doughnuts
- Using Stroke and Coat colors, apply 3 coats of glaze to the icing and the doughnut. (SC-1 Pink-a-Boo, SC-5 Tiger Tail, SC-14 Java Bean, SC-16 Cotton Tail, and SC-74 Hot Tamale were used on the pictured doughnuts)
- Apply 1-2 Coats of either Speckta-Clear glaze SG-701 Stardust or SG-702 Celebration glazes over the Stroke and Coats to add extra pizzazz!
- Fire to shelf cone 05/06
