Coffee Bookshop Earrings with Sculpey® PREMO Polymer Clay, Antique Silver-Plated "Pewter" Earstuds and Silver-Plated Findings

Condition and roll out Sculpey® PREMO white polymer clay to an even thickness of approximately 1mm. Set the slab aside on a smooth work surface for later use.

Condition and roll out Sculpey PREMO grey granite, navy, fuchsia and Spanish olive polymer clay into small, narrow slabs of similar thickness.

Roll together a small amount of Sculpey PREMO burnt umber polymer clay and Sculpey Soufflé™ latte polymer clay to create a swirled effect. Flatten the blended clay into a small, narrow slab.

Using an 11mm round cutter, cut multiple circles from the grey granite clay slab. Gently pinch and shape each circle into an oval coffee mug form. Use a 9mm round cutter to cut and shape small pieces that will serve as coffee mug handles.

Using the 9mm round cutter, cut small circles from the burnt umber / latte polymer clay polymer clay slab. These pieces will represent the coffee inside each mug.

Create book shapes by taking a small piece of white polymer clay and wrapping a thin layer of navy or Spanish olive polymer clay around it. Use a clay blade to slice the wrapped clay into flat book shapes.

Using a 10x9mm heart cutter, cut heart shapes from the fuchsia polymer clay slab.

Arrange the books, coffee mugs and hearts in a random, balanced pattern on top of the white clay slab prepared in Step 1. Press gently to ensure all elements adhere securely.

Using a clay carving tool, cut out the final trapezoidal shapes, one for each earring, from the assembled slab. Remove any excess clay and smooth edges as needed.

Form two coffee beans using burnt umber polymer clay. Add a small indentation to the center, then create holes at the top and bottom of each bean for findings to attach to after baking.

Bake all clay components according to the manufacturer’s instructions. Allow the pieces to cool completely before assembly.

Apply Sculpey satin acrylic emulsion to the cooled polymer clay components. Let them dry for 24 hours.

Using 8mm 20-gauge silver-plated round jump rings, attach each coffee bean to one earring base. Close the jump rings flush.

Attach an 8mm 20-gauge silver-plate round jump ring to the other end of each coffee bean.

Using a 4mm 20-gauge silver-plated round jump ring, attach the 8mm jump ring at the top of each coffee bean to an 8x7mm antique silver-plated rose earstud.