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- Use pearlised glitter porcelain pens to draw legs, body and spots onto a ceramic egg cup. Leave to dry. (pic a)
- Roll out some red Fimo and carefully wrap a strip around the top of the egg cup. Turn this upside down onto a baking surface and carefully remove the egg cup to leave a ring of clay. (pic b)
- Bake the Fimo ring at 110˚C for ten minutes to harden. Let it cool and then turn over. Fix some orange clay wings to either side of the circle.
- Make a head from a ball of red Fimo and press onto the ring. Add a collar in another colour to cover the join and make a beak, eyes and crest from contrasting coloured Fimo. (pic c)
- Flatten some sausages of red, orange and green Fimo. Use a table knife to cut lines into these to make tail feathers and stack together. (pic d)
- Fix the tail to the ring and curl over. Bake the whole cockerel for 30 minutes at 110˚C. When cool perch the ring over the egg cup.
