Normally I never make resolutions since I never keep them. We'll see if this year'll be any different.
In 2010, I want to become a better figural sculptor. I started to teach myself anatomy after my first sculpt looked more like an ancient elf than a baby. My second head sculpt actually looks like a child..... a bit big and more work needed but I'm happy with my progress.
The other big goal is to work my way thru both of Angie Scarr's books. I only hope this won't conflict too much with getting into a bikini this summer.
Starting off easy:
My cheeseboard... made of cernit (granite), is 1-3/8" in diameter and 1/16" thick. I added an inner ring for realism.
Yorkshire Wensleydale Cheese with cranberries....mmmmm, highly recommended! Mild with just a hint of sweetness.
Here's my tutorial using fimo:
4 parts bordeaux red to 1 part navy blue.
4 parts bordeaux red to 1 part navy blue and a hint of carmine red. Bake and grate into slivers.
4 parts white to 2 parts champagne to 1 part light yellow. (I used a half inch ball of white to make 1 cheese)
Condition well and include some of your baked slivers. Roll into a ball. Flatten to 1/4 inch thick. My real life cheese is approximately 2-3/8" high and has an 8" diameter.
Roll out the waxy covering and cover your cheese smoothing out all seams. The easiest way is to cut a long piece the height of your cheese sides and 2 circles for the top and bottom of the cheese.
Chill in the fridge for about an hour.
Slice & lightly texture the cheese (not the covering) using a crumpled ball of tin foil.
Bake at the recommended time for your brand of clay.
When cool, paint the waxy outer wrap with a matte varnish.
Bon appetit! ....oh and don't overindulge, we have Camembert/Brie, Edam, Swiss and Danish Blue Cheese coming up.