[5] Reduce the cane by pulling and rolling it lengthwise until it is about 1/4 in. (6 mm) in diameter.
[6] Using the tissue blade, cut even, thin slices of cane, and apply them to the inside of the 1 x 1 1/2-in. (2.5 x 3.8 cm) cabochon mold, filling in as many gaps as possible (Photo B). Repeat with the 1/2 x 3/4-in. (1.3 x 1.9 cm) cabochon mold. Roll the remaining clay into two balls about 1 x 1 1/2 in. (2.5 x 3.8 cm) and 1/2 x 3/4 in. (1.3 x 1.9 cm), and press them into the cabochon molds, applying enough pressure to remove air bubbles and seams.
[7] Remove the clay from the cabochon molds, and use the acrylic roller and your work surface to gently smooth any remaining seams. Trim excess clay from each cabochon, leaving a dome about 1/4 in. (6 mm) thick.
[8] Following the manufacturer’s instructions, bake the cabochons in the toaster oven. Allow the cabochons to cool completely, and set them aside.
To view or print the full instructions, please download the free project PDF by clicking here.