Designer Tip: When filling the heart with clay, first kneed a ¾” ball of the clay until soft and not crumbly. I form a long teardrop shape and them use a knife to cut the rounded top portion. Press into the heart pendant and remove any excess clay that is above the rim by pulling it off the edges of the pendant.
Instructions:
- Fill the pendant with softened clay. Stamp the word “Sweet” on the lower left side of the heart. Stamp the swirl on the upper left and right curves of the heart. Stamp tiny leaves to fill the empty space.
- Place the pendant in a baking dish. Bake according to the manufacturer directions in a preheated oven. This pendant took about 20 minutes in a 275 degree oven. Remove from oven and let cool undisturbed.
- Apply light pink cream chalk to the surface then apply purple chalk around the outside edges. Add a small amount of copper to high light. Apply a small amount of diamond glaze on the clay surface, sealing the chalks. Hang the heart from rick rack and knot ends to desired length.
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