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Message: <blockquote data-quote="Gilladian" data-source="post: 4209437" data-attributes="member: 2093">I like to make my own terrain, sometimes, too. Here's a tree I made this weekend:<a href="http://www.flickr.com/photos/gilladian/sets/72157601082049021/" target="_blank">http://www.flickr.com/photos/gilladian/sets/72157601082049021/</a>Its made of a roll of aluminum foil 3" tall, an altoids tin lid, some cardboard, and a lot of polymer clay. Simple instructions: cut a circle of cardboard the size of the altoids tin lid. Cover it with a piece of green clay, then stack another smaller circle of clay on it. cut a hole in the center about as big as your foil trunk (I used a 1/2" round cookie cutter to do this).Roll foil into a log 3" tall, roughly as big around as your index finger. Cover with brown clay. Make sure the clay extends longer top and bottom than the foil (1/4" each end is ample). Plop the trunk on the green base, shaping the excess into roots; make sure the foil fits down into the hole in the base. You may need to pull off excess root clay.Cover the top of your round tin lid inside and out with green clay. I used "mokume gane" patterned clay, but I'd suggest just marbling two shades of green together for a good simple effect. Plunk the covered lid on the top of the trunk, molding the excess trunk clay into "branches" under the lid. I also added a ring of brown clay for support, but do as you see fit. (NOTE: a real model builder could add an armature of 18 gauge wire in the center of the trunk, punch through the lid, and fold the wire over to be covered with clay on the top of the lid. I didn't bother.)Then roll your green leaf clay out thin, cut a bunch of leaf shapes (a teardrop cutter works nicely) and apply them around the edges of the tin lid to make a "leafy edging". This is a purely artistic touch and could be left off if all your tin edges are covered in the earlier steps.Bake at the temp your clay wrapper mentions (either 225 or 275 F) depending on brand, and for at least 1/2 hour. If your tree seems inclined to "lean" in the baking, then prop it up either while baking or as soon as it is done but is still hot; it remains flexible until cooled.</blockquote>

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