Cupcake Cutie Keychains
size: 1-3/4" tall
- Sculpey Oven Bake Clay (Polyform Products): Silver; Tan; Pink; White; Purple; Black
- Safety pin
- Iridescent glitter glue
- Straight pin with round plastic ball tops
- Wax paper or non-stick mat
- Acrylic roller
- Parchment-lined baking sheet
- Wire cutters
- Chain-nose pliers
- 1. Place wax paper or non-stick mat on work surface. Follow manufacturer’s instructions to condition clay.
- 2. Roll a 1” ball of clay for cupcake base. Roll it back and forth on one side to create a cylinder. Use fingertips to flatten base. Roll another 1” ball of Tan clay, flatten one side and carefully smooth it over cylinder base to make cake top.
- 3. For frosting, stack thin layers of Purple and Pink clay on top of cake. Roll flat layers and cut out either a round or flower-shaped frosting with a craft knife. (Note: Designer rolled small balls and flattened them for round frosting. To make flower shapes, pinch petals from sides and then flatten.)
- 4. Roll small Black clay eyes and use end of straight pin to place them just under top of cupcake base. Use same technique to add small White clay centers to Black eyes. Roll a tiny coil of Purple clay for mouth. Draw a “U”-shaped mouth indentation with a toothpick and position purple mouth over it.
- 5. Use toothpick to imprint vertical lines around cupcake base. Make partial lines around face without distorting eyes or mouth.
- 6. Use wire cutters to remove clasp mechanism from safety pin. Push cut wires down into center of finished cake, making sure round base emerges from top of frosting. Roll a coil of White clay and wrap it around base of pin to camouflage any disturbed clay from pin insertion.
- 7. Follow manufacturer’s instructions to bake clay; let cool. Use chain-nose pliers to laterally open jump ring in key chain hardware. Hook jump ring to pin end at top of cupcake, and close making sure ring clicks back into shape. Apply a small amount of glitter to fingertip to add sparkle to cupcake frosting.
by Heidi Boyd