Begin with properly fired shelf cone 04 bisque. Moisten a clean sponge and wipe bisque to remove any dust.
Using the CB-604 Soft Fan Brush, apply 3 coats of SW-128 Cordovan to the front and back of the pie plate, including the bottom.
Using the CB-604 Soft Fan Brush, apply 3 coats of SW-128 Cordovan to the front and back of the dessert bowl, including the bottom but leave the top lip unglazed. You will be firing this upside down so the lip is what will be touching the kiln shelf.
Place the Clay Carbon paper underneath the pattern and line up the center ‘star’ of the pattern with the center of the pie plate. Trace the pattern onto the plate. Use the pencil to extend the lines up the side of the pie plate and down the back.
Flip the Dessert Bowl upside down and use the pencil to draw similar lines onto the back, using the pattern as a guide.
Using the CB-604 Script Liner, apply 3 coats of SW-108 Green Tea to the ‘U’ sections of the plate. Use the notations on the pattern as a guide. Start at the U and fill in the whole section, continuing down the back side of the plate.
Using the CB-604 Script Liner, apply 3 coats of SW-131 Birch to the section next to the Green Tea, leaving about 1/8 inch gap between the two colors. Follow the lines to apply the glaze up the front side and down the back.
Using the CB-604 Script Liner, apply 3 coats of SW-180 Desert Dusk to the rest of the plate, front and back, leaving a 1/8 inch gap between this color and the Birch.
Use the Script Liner to apply the Green Tea, Birch, and Desert Dusk to the back of the Dessert Bowl in the same order.
Turn the Dessert Bowl upside down and place it in the kiln. Make sure you wipe away any glaze that may have gotten on the rim. Place the pie plate on top of the bowl, ensuring that the center of the pie plate is resting on the bottom of the bowl. When fired, they will fuse together.
Do not stilt or hang over the edge of the kiln shelf.
