Cold porcelain recipe

Published : 2018-06-09 22:38:27
Categories : Tutorial

Corn dough ... also know as Cold Porcelain 

  • Cornflour 150 g 
  • vinyl glue I recommend the Neolit 50 L) 250 g
  • 1 tablespoon of vaseline oil
  • very fine ceramic powder of good quality 50 g
  • 1 teaspoon of lavender essential oil

Method:

In a non-stick pan (a 15 cm pan is ideal, not larger) combine the cornstarch and the ceramic powder, and  stir well.

Add the vinyl glue, vaseline oil and lavender essential oil, and mix everything until it becomes a creamy.

Let it rest for about ten minutes so that the ceramic powder gets damp.

Simmer at a very low flame and continue to the mixture, until it becomes a ball and sticks out of the pan.. If the dough inside is still sticky inside, continue to hold it in the saucepan and crush it and work it with your hands mix it a couple of times.

Place the dough on parchment paper; grease your hands dirty with seed oil and work it still hot until it becomes smooth and homogeneous. Grease the surface of the dough with a hand cream,  to moisturize the surface. and  Wrap it in greaseproof paper and allow it to cool for 10 minutes. Wrap it in the parchment paper so that it dampens the humidity. Change it a couple of times, then place it in a plastic bag trying not to let the air out. not to wrap the air.

Some people add titanium to make the dough whiter to the dough, but I do not recommend it because it will make the final color lighter. 

If you want a whiter dough, replace the cornstarch with wheat starch. You can use any type of color: acrylic, oil, and tempera or food coloring.

Keep in mind that once the dough is dried it darkens in color.  

For the flower stems, please wrap them in gutta-percha or, if not possible,  the make a loaf with no ceramic powder because this will harden the paste causing it to break. 

Also, if the dough for your stems is made with ceramic powder, once dried, heat the stems with a hair dryer where you want to bend so that it the dough will soften and you can bend and fold them without breaking them.

I want to thank Mrs Paola Avesani whom, after many years of acquaintance, has transmitted me and other ladies the passion for this hobby as well as shared secrets, tips and recipes!

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