salt dough tips and tricks

so today i made some charms and lots and lots of decoden - actually only 3

and i looked up some tips and tricks 

and here they are 

cooking

Greaseproof paper – line your baking trays with greaseproof paper, as this will stop your models sticking to the tray and make it easier to handle them.

Keep checking – Regularly check the dough to make sure that it’s cooking properly. Bear in mind that smaller items may take a shorter time to cook than larger items.

If you notice any air bubbles appearing during cooking, you can  pierce the bubbles with a pin and gently depress the dough. It can also help to turn over flat pieces halfway through cooking to avoid air bubbles forming.

Is it cooking too quickly? If the dough starts to cook too quickly and starts to split or darken before cooking is complete, you can cover your models with a piece of aluminium foil.

Is it cooked? You can usually tell if a model is cooked by tapping it with a knife. When dry it emits a clear, hollow sound.

Air-drying is suitable for flat, small pieces or for coloured pieces where baking will alter the colour of the finished project.

Decorating your dough

Sandpaper your model – before you start decorating, check that your model is smooth.  Use a fine sandpaper to rub down any rough edges etc. This will give you a nice smooth surface for painting.

Acrylic paints are great for creating a smooth finish and bright colours.  There are a range of colours and can be easily bought from an art shop or craft supplier.

Varnish – You can leave your finished model unpainted, but you will need to seal it with  a clear varnish to keep it dry and help it last longer.  Varnish comes in either matt or gloss depending the desired finished effect.

Storing your dough

Keep it airtight – You can store left over dough for up to a week in a fridge.  Either store it in a plastic container or a sealed plastic bag.  It is important that it’s sealed properly to stop air getting in.  If you leave the dough uncovererd it will dry out and you won’t be able to use it again.

Knead it - You will need to give the stored dough a good knead before use, to soften it up and make it flexible again.

Correct the texture – If it’s a bit dry add a small amount of water or if it’s too wet add more flour.