This is a project which is from The Polymer Clay Cookbook by Jessica and Susan Partain. It is very simple, even if you have never made anything out of clay before. And the cupcake would make a great keychain, magnet, cell phone charm, or whatever you can think of!
From The Polymer Clay Cookbook:
“The cupcake just might be the perfect dessert. Compact, portable, and impossible to eat in a dignified manner, cupcakes always make me happy. I’m partial to rich chocolate, or any combination of fruit with vanilla or lemon cake. And the best part? Each is a single serving, so I never feel guilty for not wanting to share.
This recipe makes a traditional chocolate cupcake with pink icing and a cherry. However, we encourage you to experiment with different cake and frosting flavors, as well as to add fun decorations to customize your cupcakes. Why not use the leftover lemon cane from the lemon recipe to add tiny lemon slices? Or make an ultraminiature candy corn to put on top for a fall cupcake? Or use scrap clay to make lots of tiny sprinkles? The possibilities are endless!”
Yield: 1 cupcake
3/8″ (1.6 cm) ball burnt umber
1/8″ (3.2 mm) ball cadmium red clay
1/4″ (6.4 mm) ball white clay
1/16″ (1.6 mm) ball cadmium red clay
Needle or stippling tool
1. Start with the cake part. Roll the ball of brown clay into a small cylinder.
1a. Then set the cylinder on end and gently press to flatten the bottom and top.
2. Use a needle or stippling tool to make tiny indentations all over the surface. Don’t forget the bottom!
3. Thoroughly mix the larger ball of red and the white clays to create an even pink color. Flatten the pink ball into an uneven pancake about twice the diameter of the top of your cake cylinder. The edge of the pancake should be a bit thinner than the middle.
4. Center the frosting on top of the cake, then gently fold down the edges of the frosting onto the cylinder.
5. Press the edge of a safety pin into the side of the cupcake to create parallel, evenly spaced lines all around.
6. Push the headpin through the center of your cupcake until the head is flush with the bottom.
7. Roll the remaining red clay into a very smooth ball. Slide the cherry onto the headpin and down until it rests on top. Bake for 18 minutes at 275˚ F (135˚ C).
To Make a Cupcake Charm:
1. Finish the headpin in the cupcake into a closed, wrapped loop.
2. Add the charm to a cell phone lariat.