EX

CLUSIVE

OH, SO SWEETby Sandra Malone

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Palette:

DECO ART AMERICANA ACRYLICSBoysenberry Pink #13029Burnt Orange #13016Camel #13191Cotton Candy #13287Cranberry Wine #13112Dark Chocolate #13065Deep Blush #13137Honey Brown #13163Lamp (Ebony) Black #13067Light Buttermilk #13164Pink Chiff on #13192Purple Cow #13262Santa Red #13170Sea Glass #13520Soft Black #13155Terra Cotta #13062Victorian Blue #13039Warm Beige #13078Warm White #13239

Surface:Small Squatty Mason Jar Plaque #63265

Misc. SuppliesTracing Paper-Pad #83176Gray Graphite Paper #70141Soft Grip Embossing & Stylus Set of 3 #70125Stencils or Stamps of ChoiceOld Tooth Brush for SpatteringDeco Art American Sealer/Finisher-Matte #70836

Brushes:

PAPILLON BY THE ARTISTS CLUBShader size 12 #20131; size 10 #20130; size 8 #20129; size 4 #20126Size 2 #20125Script liner size 10/0 #20137Glaze Wash Brush size ¾ #20102

PREPARATION:Basecoat the jar area Sea Glass. Repeat as needed for a good coverage. Allow to dry. Using stencils, stamps, jar lids, etc., make some designs randomly over your surface. I’m not fussy doing this as most of it is covered with your design. Use Warm White. Al-low to dry. Spatter Warm White.

Note:

The basic area of all of the donuts are painted the same. Basecoat Camel. Repeat as needed. Pick up Camel and Light Buttermilk together on your brush. Slip-slap this through the center of the donut fol-lowing the curve of the donut. Kind of blend it into the Camel background. Repeat if needed enough to get some variation in color. Shade by fl oating Honey Brown under the frosting and lower area of the donut. Float Dark Chocolate in a few areas in the same places, leaving some areas light. You can touch the corner of a small brush in Honey Brown, and just touch areas here and there in the center of the donut area. This will look like little dimples.

PINK FROSTING:Basecoat with a mix of Cotton Candy plus Boysen-berry Pink. Float shading in various places using Boysenberry Pink. For extra shading in the center donut hole, add Cranberry Wine to Boysenberry Pink. I like to build the highlights a step at a time. Float or dry brush Cotton Candy fi rst. The next highlight on top of this is Pink Chiff on. The next would be Light Buttermilk and the fi nal highlight would be Warm White. The lavender tint on the edge is Purple Cow. Highlight with Purple Cow plus Warm White. Add a fi nal highlight of just Warm White.

CREAM FILLING:Basecoat Warm White. Repeat if needed. Float Camel for shading and adding creases for your chocolate chips. If you need extra contrast, fl oat Honey Brown (thin) just in the darkest areas. The chocolate chips are Dark Chocolate just touched down using the corner of your brush. The chocolate fi lling on the cream is basecoated Dark Chocolate. Shade Soft Black. Float Soft Black on the left side of the drips. Float Terra Cotta for your fi rst highlight, but come in a little next to the Soft Black. Float another highlight on top of this using Deep Blush. Float another highlight using Warm Beige. Add a few sparkles with Warm White.

CHOCOLATE FROSTING:Basecoat Dark Chocolate. Repeat as needed. The shading is Soft Black. If you need extra contrast on the opening, then fl oat Lamp Black over the Soft

Oh, So Sweetby Sandra Malone

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Black. Dry brush or fl oat the red area using Santa Red. Repeat if needed but allow the outer edges to blend out into the Dark Chocolate. With Santa Red still in your brush, pick up a small amount of Boysenberry Pink and fl oat a slight highlight next to the donut hole. For all the other highlights start by washing or fl oat-ing Terra Cotta. Allow the edge to blend into the Dark Chocolate. Repeat if needed. Float or dry brush Deep Blush on top of this but not covering it completely. Repeat if needed. Float or dry brush Warm Beige on top of this but not covering it completely. Add Warm White as a fi nal highlight. Add just a hint of Warm White close to the donut hole. The drips are painted following the same shading technique as on the pink frosted donut.

CARAMEL FROSTING:Basecoat with a mix of Camel plus Honey Brown. Repeat as needed. The shading is Honey Brown, and then Dark Chocolate in the center hole, and on the edges. Not a lot on the edges though. Float or dry brush a tint on the frosting with Burnt Orange. Repeat if needed. I tried to keep this thin and not get too dark. Highlight areas of the frosting fi rst with a mix of Camel plus Light Buttermilk. Repeat. The fi nal highlight is Light Buttermilk.

LETTERING:Basecoat Dark Chocolate. Float Soft Black for shading.

I didn’t shade all of the letter. I shaded all of the lower drips on the letters, I fl oated some shading on most of the curves, and the places where an area crossed over another. Highlight fi rst using Terra Cotta, then Deep Blush, then Warm Beige then add Warm White sparkles. For the highlighting on the letters fl oat Terra Cotta on the curved areas, then Deep Blush. Add Warm White hints or sparkles for extra highlights. Add Warm White frosting to the lettering where it can hold a small mound.

DETAIL:Using your Glaze Wash brush, sideload it in thin Vic-torian Blue. Float some shading under the stack of donuts, around the outside of the donuts and also the jar. Form the top of the jar. Keep this fl oating thin. You can always add more after it drys. Dry brush Warm White inside the edges of the jar just enough to resemble a shine. Float a little Victorian Blue in and around some of the lettering.

LID:Basecoat Dark Chocolate. Repeat. Dry brush Burnt Orange in the center. Float Soft Black to form the lid creases. Float Lamp Black on the outside edge of the lid.

FINISH:Spray varnish several times allowing to dry in between sprays.

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Pattern at 100%1" x 1"

To ensure yourpattern is at 100%,

this box should measure 1" x 1" when printed.

Copyright 2019 by Sandra Malone and Crafts Group, LLC.All Rights Reserved. #332481

No. *A332481*© Artist’s Club®. All rights reserved. For private, non-commercial use only.

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