Ice Cream Delights!

Materials

  • Duncan Concepts Underglazes for Bisque and Majolica: Dark Briarwood, Light Ginger, Light Kelp, Light Pink, Really Red, Really White
  • Duncan Signature: Liner, Series SB802, #1; Fan Glaze, Series SB807, #6; Round, Series SB811, #8
  • Duncan IN 1001 Envision Clear Brush-On Glaze
  • Duncan Oh Four Bisque, Ice Cream Cone Box (21777, two)

Tools

  • Silk sponge

Directions

Preparation

  • 1. Wipe ware with damp sponge to remove any dust.

Cones

  • 1. Use round or fan glaze to apply three coats Lt. Ginger on cone base. Apply Lt. Pink on lid of one cone and Lt. Kelp on lid of other.

Cone Lids

  • 1. Note: Allow paint to dry between coats and color changes.
  • 2. Strawberry Swirl Cones: Use liner and Really Red to add random dashy-swirl patterns on pink lid. Mix equal amounts of Lt. Pink and Really White; use silk sponge to apply two coats of mix onto pink lid, sponging over pink swirls. Use liner and Really Red to create more swirls creating a layered look. Sponge one coat Really White on lid. Use liner to apply one coat Really Red to strawberry swirls.
  • 3. Mint Chocolate-Chip Cones: Use liner and Dk. Briarwood to add random “chocolate-chip” dots and dashes on green lid. Mix equal amounts of Lt. Kelp and Really White; use silk sponge to apply two coats onto green lid, sponging over chocolate chips. Use liner and Dk. Briarwood to create more chips. Sponge one coat Really White on lid. Use liner to apply one coat Dk. Briarwod to chips.

Finishing

  • 1. Apply one coat glaze to inside and outside of each piece. For inside of base and top, pour glaze into each and swirl around to coat; pour out excess. For outside of base and top, use fan glaze brush. Let dry.
  • 2. Stilt and fire separated pieces to witness cone 06.
by Suzie Shinseki for courtesy of Duncan Enterprises
Ice Cream Delights!
Ice Cream Delights! Step 1
Step 1 Step 2
Step 2 Step 3
Step 3 Step 4
Step 4 Step 5
Step 5 Step 6
Step 6 Step 7
Step 7