Wednesday, June 30, 2010

Follow Up on Salt Dough Ornaments-Do Not Eat

Finally finished cutting, baking, trimming, and cleaning a second batch of ornaments. Better ones, too.  I let the cut-outs dry overnight and only popped them in a 300 degree oven for a few minutes. They kept their smooth, flat shape this way, and their virgin dough color. The bright paint will pop on the pale surface, and the shorter baking time means no bubbling or disappearance of the pattern lines. Here is a glittered star from years past:
 Here are some from the latest batch that have not been glossed yet:

If you try these, and want to glitter the edges, DO NOT spray gloss on them prior to glittering-the glitter will stick to the gloss even after it's thoroughly dry.
The formula is 1 cup of salt to every four cups of flour. (A good way to make use of old, rancid flour)
 Partially dissolve your salt in some water before adding it to the flour. The salt will continue to dissolve and the dough will get a lot smoother as you knead it.


  1. Your post reminds me of - years ago - getting together with friends before the holidays to share cocktails and make salt-dough ornaments! :)

  2. right on, do you have any still? If you dig them out (assuming they would be packed away with holiday stuff) you can post pics here. I'd love that!