МК лепка "домашняя птица" --Gumpaste (fondant, polymer clay) poultry and chops making tutorial

[Ariana]

Огромная благодарность Автору за Мастер-класс




A simple cylindrical cane is the foundation for the techniques in this section, plus wrapping the canes in a thin, semi-transparent skin for added authenticity. The goose project also demonstrates how to make the separate elements in advance before assembling them into a whole.

Method
1 Make a simple cane,by wrapping your flesh pink mix with a very pale cream mix outer layer. Lengthen the cane until it is 1.5cm in diameter. Cut the cane in half and then lengthen one half until it is approximately 1cm in diameter.
2 Pinch the top end of the
cane together and the bottom upwards slightly to encourage it into a triangle.
3 Take a curve-ended tool and push it into this triangle to form a cavity.
4 Continue to squeeze the
edges together to make the opening a little smaller.
5 Cut the end of the chicken cane off at approximately 1.5-2crn
6 and 7 Gently ease the
outer skin of the cane over the other end to resemble a chicken carcass.
8 Using the narrower cane
to form a chicken leg, make a teardrop-like shape by narrowing and enclosing one end. Now cut off the cane and enclose the other end. Repeat this process for the second leg.
9 Press the leg fairly firmly
against the side of the carcass. With a curve-ended tool, press the underside of the widest part of the leg to help mount it more firmly to the body and give it a more authentic shape.
10 Bend the end of the leg
up at right angles. Score a line or two in the upturned portion of the leg for realism.
11 Press a line into the neck
cavity end.
12 For the wings, make two smaller, even-sized elongated 'teardrops'. Bend them into a Z shape.
13 and 14 Join them to the
chicken carcass the right way. making sure the widest part, the shoulder end, is at the top. As you work it, it will be quite obvious to you.

[Ariana]

Turkeys are very similar to chickens in terms of general shape, but are .larger all over, particularly the breast, and the flesh is also slightly darker, with a purplish tinge. When making the basic cane, add a little of the basic raw meat mix and grey to give your flesh colour more realism.
Method
1 The technique is virtually the same as that for creating chickens, although you need to form the body into more of an elongated heart shape.
2 The finished turkey, ready
for display on the meat stall

[Ariana]

Method
1 and 2 Make up the legs
and feel by forming a V shape from a little roll of ochre and pale cream mix. Add a 5traight roll of the same mix and stick it together by gently rolling the join between your fingers. Make two of these (for each goose) and put them to one side on a ceramic tile or an ovenproof plate.
3 For the heak, form a little
more of the same mix into a cone .shape.
4 Cut off the end of the cone shape to a triangular
length no longer than about 5mm long.
5 For the long neck of the bird, take some white clay and make up a gently graduating tube with a ball-shaped end (for the head). Stick the beak onto the end of it.
6 With a blade, score through the beak so that it has the appearance of being able to open and close.
7 and 8 I'ress the ball-ended tool into the beak to form the nostrils and into the upper hall of the head on both sides to form the eye sockets. These may look a little macabre, so pinch them a bit to close them up.
9 With a dental tool, scribe short, irregular lines to give the impression of the bird's neck feathers.
10 Cut the head and neck off the bulk of the clay at approximately 3cm along. Lay the head over an upturned ramekin dish (or similar), or put straight onto a plate if you want to make a hanging goose. Set these in your oven along with the feet.
11 The plucked goose has a more yellowish character than chickens and turkeys, so make up a cane of cream mix wrapped with foundation colour mix 2 by the same method as the chicken.
12 Make a body, around the
same size or a little larger than the chicken, but not as large as the turkey. Add the now hardened goose head into the neck end and firm up the material around the join.
13 The goose's body is weighted more to the lower end so try to reflect this in your modelling,
14 and 15 Make the legs
from the same cane, but fairly small as goose legs are not at all meaty.
16 Attach the legs to the body of your goose.
17 Attach the wings by the same technique as for the chickens - with one slight difference - the wings of a goose are somewhat longer than the chicken or turkey.
18 and 19 This next step may take a little practice, and do exercise some care with the blade. Using the single-sided blade at 90' to a block of white clay, gently scrape tiny bits of clay from the block with a sort of picking motion. These white scrapings form the bird's feathers.
20 With your dental tool,
carefully transfer the feathers onto the body of the goose.
21 Add more feathers where the body meets the neck and the thin legs join the drumstick. Set the whole goose to harden in the oven.