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Miniature Madeleines & Eclairs

Hello everyone! I know it's been a while since I last posted but I haven't been making too many new things since I've working on miniature bakery food and a red velvet cake in between.

I started with miniature Madeleines and the Madeleine baking tray. Everything is made from polymer clay including the tray and I used Premo by Sculpey for the madeleines and FIMO Professional for the tray. Getting the shape of the Madeleine is crucial for everything develops from there. I used one of them to make the mold and the rest of the Madeleines...if you watched the tutorial, you'll know what I mean.

To colour the tray I used silver alcohol ink once the tray was baked and cool, but there are metallic acrylic paints you could use. I'm not sure mica powders would be a good idea in this case, at least applied on unbaked clay, because of how the tray is made. Maybe you could try mixing mica powder with glaze and applying the mix once the tray is baked.

To make the Madeleines look baked I used acrylic paints in this case, but soft pastels in Earth tones are fine too. The acrylic paints I use are Reeves, Daler Rowney and Winsor & Newton at the moment and as for soft pastels I've had the same set of 12 Earth tone pastels by Royal & Langnickel for about 6 or 7 years now. I never buy things I don't need, so I don't see why I should by a set of 42 pastels if I only need tan and brown colours and even with a small set like mine, you can still mix colours together and get different ones.

To glaze polymer clay I use both FIMO and DuraClear glazes, only because FIMO does not have a matte varnish, at least not the last time I checked. There are other brands that may be suitable for polymer clay and the brand really doesn't matter as long as the glaze is water based. I'd like to remind you that clear nail polish is a big NO-NO for it reacts with polymer clay and it ruins or eats at your pieces with time.

The red velvet cake was second but I'll talk about it in another post, since this one's more about bakery food and I used the same materials and tools for both.

The eclairs were also made using Premo by Sculpey and I mixed white, yellow and translucent together until I had a colour I liked. I'm often asked about the ratio but the truth is that I don't measure quantities, I simply add and mix until I get the colour I'm after, which will vary from project to project. The reason I add translucent is to create the illusion of real sugar and butter in the pastry, which is what allows the light to show through, which is why you wouldn't need it when making certain types of bread for example.

In this case I used soft pastels to colour the eclairs. In the video I showed two ways of making the eclairs and I think my preferred method is the second one for the colour applies more evenly and I think that texturing the eclairs after applying the colour helps the pastels adhere better to the clay, for you are pushing it down and into it. I didn't apply any details with acrylic paints after baking, because I didn't feel I needed to. Most eclairs I've seen are very uniform in colour and I felt the pastels were enough.

The icing is a mix of FIMO liquid and polymer clay. I do have a tutorial on how I make frosting and icing from polymer clay so I'll leave it below in case you haven't seen it yet.

My miniature madeleines are available for purchase from my Shop. The eclairs will be coming to my Shop soon...

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