Огромная благодарность
Angie Scarr за Мастер-класс
Baguettes
Method
1 Make a short, fat cane or 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 1cm (Vein) wide.
3 Cut it into lengths of approximately 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 your single-sided blade in a series of diagonal indentations.