Making Miniature Food extracts


Making Miniature Food: Bread Extracts!

We’re really excited to share a couple of the wonderful new bread projects from Making Miniature Food with you!

Mini Food_Cover

With this fab new booklet you can learn how to create your own mouth-watering mini works of art in polymer clay with startling accuracy. This exciting booklet shows you how to perfect the craft of making miniature food in marvellous detail. There is useful information on techniques and materials to set you on the right path if you’re new to modelling, and the clear, step-by-step instructions and detailed colour photographs throughout make the 12 imaginative projects suitable for beginners and experienced modellers alike. The projects were previously in Making Miniature Food and Market Stalls. Making Miniature Foods is available from the GMC Group, here. You can also enter to win one of 5 copies we have to give away from our August issue! You can find the giveaways page here.



This section introduces techniques for making a very simple cane so that you can add a thin layer of colour to the surface ‘baked’ layer of different kinds of breads. Leftovers can be used to make doughnuts.


  • Small acrylic rolling pin or glass bottle
  • Single-sided blade
  • Small circular cutter
  • Cake icing nozzle with a small hole
  • Coarse grade sandpaper
  • Polymer clay: pale translucent cream mix, caramel mix (see below)
  • Talcum powder or flour


Traditional loaf

bread top

1 Roll out a thick layer of cream clay to approximately 9⁄16in (1.5cm) thick. Add a thin layer of caramel clay to the top and cut out rectangles about ¾in (2cm) long by 3⁄8in (1cm) wide.

2 Round off the edges and trim off any extraneous clay.

3 Mark some little indentations into the top of the loaf.


Bread buns, crumpets and bagels



1 To make the bread buns, thin out any extra material from the traditional loaves until it is a little under 3⁄16in (5mm) thick. Cut little rounds, approximately 5⁄16in (7mm) in diameter.

2 Soften the edges of the rounds to form a bread bun shape.

3 For crumpets, do not round the edges. Press the surface with a piece of very coarse sandpaper.

4 For bagels, take an icing piping nozzle with a small-holed attachment and add a little hole to the centre of the bun shape.



baguette top 13

1 Make a short, fat cane of cream clay. Roll out a wafer-thin piece of caramel clay. Thin this out even further with your fingers. Half-cover the cane with this strip and trim off the edges, which will end up being slightly thicker than the centre.

2 Stretch the baguette cane until it is approximately 3⁄8in (1cm) wide.

3 Cut it into lengths of roughly 1in (2–3cm) and round off the ends. It should now look more or less baguette-like.

4 Press the top of the baguette with the side of the blade in a series of diagonal indentations.




1 To make doughnuts, mix up the trimmings from your bread mix to form a slightly darker colour. Cut out and form using the same method as for bagels.

2 Dust with talcum powder or flour to emulate a light coating of sugar.


Pale translucent cream mix
Foundation colour mix 2 plus a small amount of champagne and a very small amount of yellow (40:5:1)

Caramel mix

Ochre plus brown (2:1), for subtle changes add a little orange and/or leaf green


Mini Food_CoverMaking Miniature Food by Angie Scarr, published by GMC (£5.99, available from


Article Details

  • Date 14th July 2016
  • Tags Project
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