You can either use Plaster of Paris or potter’s plaster. So, it’s best to mix your plaster in a bucket rather than the bowl itself. Once you have measured out your water, pour it into a mixing bucket. However, this increase is negligible, so just use the water level as a guide. The volume of the water will increase a small amount when you add the plaster. You are basically measuring out the right volume of water by doing this. If you use warm water the plaster will set more quickly and give you less time to work. But it’s best to use a bowl that does not have any patterns or indents on the inner surface. You probably won’t notice these until you start looking. Lots of bowls have some details and textured shapes on their inner surface. If the lip is narrower than the rest of the bowl, you won’t be able to remove your plaster mold. It sounds obvious but it’s an easy mistake to make. Avoid UndercutsĪn undercut is when the lip of your container is narrower than the body of the bowl. Just flexible enough that you can give it a little wiggle. You need a bit of flex in the bowl, so you can pop the mold out. If the base didn’t move it would be hard to get the cake out. To get the cake out, you have to press the loose base up and out of the cake tin. Think about trying to remove a cake you have baked from a cake tin. This is because the plaster creates a bit of a vacuum with the bowl. If your bowl is completely rigid, it can be hard to get the solid plaster out.
I have found that the best bowls to use have a bit of flex in them. 3 important features of the bowl you choose: Use a Bowl with a Bit of Flex
0 kommentar(er)
