How to Create
Shape a 1/2-inch round disc of tan clay and press a crimped bottle cap or miniature tart pan into it to form fluted crust edges. Texture the inner rim with a needle tool and dust the outer edges with golden-brown pastel. Fill the crust center with pale yellow liquid clay (pastry cream). Slice miniature polymer clay canes of kiwi (featuring tiny black seed details) and sculpt individual micro-blackberries made of clustered clay micro-balls. Arrange the kiwi slices and blackberries over the cream. Bake, then dab clear gloss glaze over the fruit pieces to replicate apricot bakery gelatin.
