Pallet for Home: Bright White Clay Dough Recipe

Bright White Clay Dough Recipe

Wednesday, December 12, 2012

In my last post I shared a classic, easy salt dough recipe perfect for making with kids. But what if you prefer a brighter, white dough for your Christmas ornaments and gift tags? Then I have the perfect recipe for you!

Bright White Clay Dough

2 cups of baking soda

1 cup of cornstarch

1 cup of water

Directions

1. Combine baking soda, cornstarch and water in a medium pot and stir over medium heat until all ingredients are dissolved.
2. Continue to stir over medium low heat until mixture thickens.
3. Once thick, immediately remove from heat and transfer mixture into a mixing bowl. Be careful, mixture will be hot!
4. Cover with a cold damp dish cloth until cool enough to knead.
5. Knead dough until soft and smooth. If mixture is too dry, add a few drops of water at a time and knead until a softer, workable consistency is reached.
6. Roll out dough to 1/4" and cut into shapes as desired.
7. Bake finished creations on a parchment paper covered cookie sheet in a warm oven (I do mine at 175 degrees F for about two hours, flipping them over about half way through baking.) Allow to cool completely in the oven.
8. Once completely dry, finished creations can be painted with acrylic craft paints and sealed with a craft sealant.
9. Wrap unused dough in plastic wrap to keep it fresh.

Stamped Clay Dough Ornaments
1. Roll out dough to 1/4" thick.
2. Use cookie cutters to cut shapes.
3. Use a toothpick or straw to make a hole in each ornament so that you
have a way to hang them.
4. Stamp dough with rubber stamps - either with ink or without.
5. Bake as directed above.
6. After baking, gently file off any rough edges with a nail file or piece of sandpaper.

If you prefer, you can stamp your dough before cutting out shapes with cookie cutters instead
of cutting and then stamping. I tried it both ways and the results were just about the same
with each method, and the method you use will mainly depend on what type of cookie cutter
you are using. If your cookie cutter is not open-topped, you will not be able to see the exact
placement of your cut on pre-inked dough. You waste dough if you ink stamp and then cut
because the scraps with ink are now tinted and no longer white. My advice is to use whatever
method works best for you!