Angry Birds Cake

I made all the fondant birds and pigs for my sons birthday. The sheet cake was made by the store, so I cheated there a bit, but 18 hours into the fondant and one failed sheet cake and I had to use the store cake as back up.

Wheel thrown Closed form incense burner

Made these at school to donate for a fundraiser.

Pinch pots

These pinch pots were made by 6th grade students.

The project criteria required students to include a foot, decorative surface, and decorative rim element.

Character Jars

The new 8th grade ceramics project!! I'm going to see if I set the bar really high, they can pull this difficult project off. I made a pirate. It's only at the leather hard stage now. I will post more photos once it's glazed and fired.

Time Traveler Sketchbook

Jake and I did a sketchbook for The Sketchbook Project and sent it in yesterday. Here's photos...

Scottish Shortbread Cookies

This was a learning experience, so be forewarned. The recipe was great, but I started experimenting with substitutes and larger cutters and my cookies broke apart. However, the experience of learning to make striped dough was cool, and also flavoring and coloring my dough was fun. This is a dough for mini cutters only!

Shortbread Cookies:

1 1/2 cups all-purpose flour
1/2 cup corn starch
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
(for the raspberry dough I made an additional batch and added 1/4 tsp of raspberry oil instead of the vanilla and 5 drops of red food color).
Chill dough, roll dough, cut with mini cutters, bake at 350 for 15-20 minutes.

Melt and temper chocolate. Dip cookies and add sprinkles. Chill in fridge for 10 minutes until chocolate sets.