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Topic: "whipped topping" effect for polymer clay food?  (Read 2217 times)
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« on: June 27, 2006 03:04:02 PM »

Hi, I'm attempting to make some polymer clay food jewelry, but one thing is stumping me. How do you get that kind of soft, whipped, peaky look that's used for frosting or whipped topping, etc?

Polyclay Freek
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« Reply #1 on: June 28, 2006 06:27:00 AM »

Maybe you can adapt this technique?



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« Reply #2 on: June 28, 2006 01:48:52 PM »


Well I'll be darned! I would of never thought to add baking soda to liquid sculpey like that.  Pretty cool, and it opens even more doors for experimentation with polymer, sheesh don't know if I'll enough time to try out everything I want. 
There is something that is sold in craft stores that is like a paint on snow, usually it is quite thick.  You might be able to use that after you have completed baking everything that needs to be baked.  Another option( which could be pricey if you are doing this for just a few items) Cake supply shops often sell a "display cake icing" which is not edible at all but is the same thickness and consistency as buttercream icing. It is used for showroom display cakes because it can be piped onto styrofoam dummy cakes and it gets very hard.  It is even washable so the dummy cakes can be washed if they get grimy or dusty. If you don't have a cake or candy supply shop near you do a search online for cake decorating supplies.
Good luck!

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Diane B.
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« Reply #3 on: June 28, 2006 01:52:28 PM »

It might depend on the exact look you want. 
Many people just use regular white clay (esp.the very soft chalky "original" white Sculpey that comes in a box) ....or they might use white clay mixed with translucent, or white clay thinned with various things (Softener-Diluent, liquid clay, veg oil, etc.).

But the shape you want your whipped stuff to be could make a difference too. Some of those above could just be put on already smooth, or be smoothed on with a spatula (on cupcakes, e.g.), or shaped and or textured slightly (like on a cake). 

If you want to have a fancy spiraled dollop on top though, you could either roll a clay ball into a tapered log, then arrange it.  Or you could extrude it through a clay gun or through an icing tip into that shape (if thin enough it should thin out at the top when you pull upward.
For extruding, the clay should be softened, and very soft if you want it to droop at bit, or you could even make a "dough"  of white mica powder (Pearl Ex, etc.) or microfine glitter, or maybe even chalk powder, cornstarch, baking soda, or who knows what else, mixed with a bit of liquid clay (or translucent clay?), then extrude it in a dollop shape.

For tiny amounts of clay like these, you could just push the clay out of a tip with a finger .
(There's more info on using icing tips, and clay guns, on this page if you want to take a look, including various other mediums you could use:
 http://www.glassattic.com/polymer/claygun.htm )

You could just use white acrylic paint, and saatin or gloss glaze too, if you wanted to add a thin icing rather than whipped.

You might want to check on this page though to see if there are any suggestions, and also to look at other frostings, etc., that clayers have made on their mini-foods:


Diane B.
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« Reply #4 on: June 29, 2006 03:00:39 PM »

Thanks alot everyone for your replies Smiley
And Diane, your site is incerdibly comprehensive and helpful!

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