Sculpt a small fluted circular tart crust using toasted-sand clay and fill the reservoir with translucent canary-yellow liquid clay (lemon curd). To create the meringue peaks, use thick white bakeable clay paste loaded into a miniature piping syringe with a star tip. Pipe three to five spiraled rosettes across the top. Use a fine-tip watercolor brush dipped in dry burnt-umber pastel powder to lightly dust only the sharp tips and ridges of the piped meringue, creating a realistic blowtorched finish.
10. Classic Glazed Cinnamon Roll with Cream Cheese Drip
How to Create
