Rebecca Baer.com. Easter Narcissus. RB Painting Tutorial

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1 1 Rebecca Baer Inc Item no. 315 General Supplies Brush basin Palette paper Palette Knife Paper towels 2 Sponge brush 1/4 masking tape Stylus Saral White transfer paper Removable (low tack) tape Soapstone or chalk pencil Soft Lint-free Cloth (or Swiffer) Talcum Powder Aluminum Leafing Variegated Dawn Leafing RB Gilded Stenciling Adhesive Dura Clear Varnish Stencil: Petite & Elegant Stencil by Rebecca Baer Graceful Harmony No. ST-810 Surface: Sechtem s Wood Products, Inc. Triangular Box Item No. 112-E E. Margaret Ave. Russell, KS Easter Narcissus RB Painting Tutorial Americana Colors: Ice Blue Cool White Wisteria Cocoa Tangerine Butter Traditional Raw Umber Citron Green Dried Basil Green Eggshell Canvas Gel Easy Float use per label Rebecca Baer Brushes RB Classique series 3/4 Angle /8 Angle /8 Angle 1100 #3 Round Script Liner 1050 RB Au Sec series 1/4 Au Sec 200 1/8 Au Sec 200 RB Artiste series #1 Stenciler 500 #2 Stenciler 500 This project may only be taught if a tutorial is purchased for each student. This charming container bespeaks of spring with delicate white narcissus while a touch of leafing lends dramatic sparkle to the finished box, which you can fill with homemade peanut buttercups created using the accompanying recipe. R B rebeccabaer.com Rebecca Baer Inc arts@rebeccabaer.com

2 If you are not using a triangular box simply transfer the boxoutline from the pattern and procede with the instructions referring to the outline. R B rebeccabaer.com This project may only be taught if a tutorial is purchased for each student.

3 3 Rebecca Baer Inc Surface Preparation Sand the box if necessary so that it is smooth. Use a sponge brush to basecoat the lid with Ice Blue. Again, using a sponge brush, base the sides and bottom of the box with Dried Basil Green. Base the underside of the lid and inside the box with Ice Blue + Eggshell 1:1. Trace the pattern but do not transfer the pattern onto the surface at this time. Easy Float DS 20 Use Easy Float in your water to facilitate linework, floating, and blending on all surfaces except porcelain or glass. Nonporous surfaces do not dry as quickly and using easy float or similar products may result in the paint lifting. Floating Tip: Several thin layers will produce a smoother, more even float than one heavier application. Canvas Gel DS 5 Created to extend the drying time of acrylic paints and allow them to be blended like oils, I find it useful to prevent paint drying and clumping in small dry brushes. Painting Procedure Background Treatment 1. Using 1/4 tape, mask the lid from corner to corner as shown [below, left]. 2. Working within the taped area, use a 3/4 angle to slipslap (a series of random overlapping strokes) Dried Basil Green + Wisteria 1:1. While this is still wet and without rinsing the brush, introduce Wisteria and then Cool White to create a softly mottled background [below, right]. 3. Trace along the edges of tape with a soapstone pencil and then remove the tape. R B rebeccabaer.com Rebecca Baer Inc arts@rebeccabaer.com

4 4. Flip over the Graceful Harmony stencil (ST-810) to reverse the design. Use motif B at each corner. A dashed line on the pattern to facilitate placement follows the edge of the design indicated by the arrow at right. Secure the stencil and mask the double ovals with low-tack tape. 5. Stencil the design at each corner with Cocoa on a #1 Artiste stenciler [top image]. 6. Edge the triangle with a fine line of Cocoa between the stenciled areas. Thin the paint to an ink-like consistency and apply the trim lines using a 0 script liner. End each line with dots of the same; apply with a ball end stylus. 7. Using a soapstone pencil, loosely trace along the contours of the stenciling leaving about 1/8 space around the stenciling. Refer to the photo, this is found at the wide end of the outer wedges of color. 8. Tape the straight lines and paint the wedges with Ice Blue + Eggshell 1:1 [top image]. 9. Transfer the pattern with Saral White transfer paper and a stylus. 10. Use a #3 round to base elements with a single thin coat of paint as follows. Flower: Eggshell, Stems: Dried Basil Green, Papery Calyx: Cocoa + Eggshell 1:1 [bottom image]. 11. Reapply pattern details [bottom image]. 12. Establish the light areas of each flower using Cool White + a touch of Eggshell on a 1/4 Au Sec. Specific dry brushing instructions follow. Drybrushing DO NOT WET THE BRUSH. Pick up a small amount of paint on a Au Sec brush of appropriate size for the space. Work the paint into the bristles by wiping the brush across a dry paper towel until there is very little paint coming off the brush. Use the paint remaining in the brush to drybrush as desired. Use a light touch, do not scrub. Apply with strokes that fit the shape being drybrushed. Note: It is necessary to float highlights when positioned along the periphery of an object in order to produce a clean edge. Drybrushing Tip: Because Au Sec brushes are used without water, acrylic paint may start to dry and clump in the smaller brushes if used for any length of time. To keep paint from drying in the small Au Secs (1/8-1/4 ) and causing them to grow, load the brush first with Deco Art s Canvas Gel. Wipe excess gel from the brush and proceed as usual. 13. To build the highlight, increase the proportion of Cool White as you work in a progressively smaller area. Step down to a 1/8 Au Sec when needed. Use the 1/8 Au Sec on its side to access exceptionally tight areas [Pg. 5 top, left image]. Be sure and redefine the pattern details as needed throughout the painting process. R B rebeccabaer.com This project may only be taught if a tutorial is purchased for each student.

5 5 14. Strengthen and sharpen the dry brushed highlights with floats of Cool White on a 3/8 angle [bottom, left image]. 15. Begin shading with floats of Cocoa + a touch of Eggshell side loaded on a 3/8 angle [bottom, left image]. 16. Reinforce the shading in a more narrow area on the flowers with Dried Basil Green side loaded on a 3/8 angle [top, right image]. 17. With Dried Basil Green + a touch of Traditional Raw Umber side loaded on a 1/8 angle, shade along the edges of each stem [top, right image]. 18. With Butter, side loaded on a 3/8 angle, wash the medium value areas to warm and soften the transition from light to dark [bottom, right image]. 19. Dry brush the light areas the length of each stem beginning with Dried Basil Green + Butter 1:1 on a 1/8 Au Sec. Build the lighter areas on the stems with additional Butter as you work in a progressively smaller area toward the brightest highlights [bottom, right image]. 20. Reinforce the shading in triangular and crescent-shaped dark areas on the flowers and stems. These are typically found in recessed pockets and areas of overlap. Apply very thin (transparent) floats of Traditional Raw Umber [Pg.6 top, left image]. rebeccabaer.com This project may only be taught if a tutorial is purchased for each student.

6 21. Edge the forward areas of the petals, where the thickness of the petal would be visible, with Cool White on a 0 script liner [top, left image]. 22. Float the first shading on the papery calyx with thin Cocoa + a touch of Traditional Raw Umber [top, left image]. 23. Reinforce the shading on the calyx as shown with very thin Traditional Raw Umber on a 3/8 angle [bottom, left image]. 24. Review dry brushing instructions as needed and establish light areas on the calyx as shown with Dried Basil Green + a touch of Butter on a 1/8 Au Sec. Increase the proportion of Butter in order to build the light areas in a progressively smaller area [bottom, left image]. 25. Apply tints of Wisteria to the flowers and stems and accent the flowers with just a hint of very thin Citron Green. Apply each color with a side loaded 3/8 angle [bottom, left image]. 26. Dab the pistils in the trumpet of the flower with Cocoa and then with a smaller daub of Tangerine [top, right image]. Apply each with a 0 script liner. 27. Accent the flowers, stems and calyx with a hint of thin Tangerine side loaded on a 3/8 angle [bottom, right image]. Tint the calyx with Ice Blue side loaded on a 3/8 angle [bottom, right image]. 28. If needed, reinforce the highlights on any element with Cool White on the tip of a side loaded 1/8 angle [bottom, right image]. rebeccabaer.com This project may only be taught if a tutorial is purchased for each student.

7 7 Box Sides 29. Combine Ice Blue + Eggshell 1:1 and load a dry #2 Artiste stenciler with the mixture. Wipe the brush lightly on a paper towel and then drag the brush repeatedly, pulling downward, from the upper edge of the box to create the striated sides. Gilded Stenciling 30. Dust the surface with Talcum powder and brush away the excess. 31. Realign the Graceful Harmony stencil over the previously stenciled area on the lid. Secure with removable tape. 32. Pick up a small amount of Gilded Stenciling Adhesive on a clean, dry #2 Artiste stenciler. Wipe the brush on a dry paper towel to remove excess adhesive. An un-wiped brush will allow adhesive to seep beneath the stencil. Pounce over the stencil until the border area is filled in. 33. Lift the stencil to expose the adhesive. Proceed when the adhesive is clear. Place Variegated Dawn leafing on the adhesive. Using a semi-stiff brush (such as a clean, dry stencil brush, press firmly, then lightly scrub to loosen excess. 34. Buff the leafing with a lint free cloth (Swiffer Dusting Cloths are ideal) to smooth and remove all remnants. Reserve the bits and pieces for later use. Reposition the stencil to continue the design two more times. 35. Next, Apply regular leafing adhesive to the linework using a 0 scriptliner When this adhesive has turned clear, apply Aluminum leafing and remove excess in the same manner used for the gold leafing. Finishing 36. Varnish with several coats of Dura Clear varnish in the desired sheen. My box is finished with Matte. R B rebeccabaer.com This project may only be taught if a tutorial is purchased for each student.

8 Rebecca Baer Inc Rebecca s Homespun Peanut Butter Cups These peanut butter cups are not like the traditional variety found in supermarkets. Instead, they have a soft center with a caramel-like texture. You can make the candies using your choice of white, milk or dark chocolate. At our house, we like the contrast of sweet and salt so when developing this recipe I used what may seem like a lot of salt for the peanut butter filling. You may want to add the salt in quarter-teaspoon increments to taste. Ingredients 1 cup peanut butter 1 cup light corn syrup 4 Tbsp. Melted butter 1 tsp. salt Use a mixer to combine the above ingredients. Small peanut butter cup mold* Note: I have not ordered from the above resources as I already had the desired mold and other supplies on hand. They are listed for informational purposes only. *I suggest using 2-3 molds so that you can continue to work as the prior tray sets up. 12 oz. Chocolate chips Coating Crystals** Small paintbrush (reserved strictly for use with food) Foil wrappers optional **For quality chocolate candy, I am a stickler for using real chocolate rather than products labeled Candy Coating, also called Compound Coating, which are typically chocolate flavored. For this reason, I need to add coating crystals to the chocolate in order for it to release from the mold. The use of candy coatings is common practice and you may find them perfectly acceptable. If you choose candy coating then you do not need to add coating crystals. Regardless of whether you choose real chocolate or candy coating, I recommend Wilbur. Procedure Place the chocolate and two pinches of coating crystals in a microwave safe dish and heat on high for 30 seconds. Stir. Heat for an additional 30 seconds. Stir. If the chocolate is not fully melted, stirring may be all that is necessary to finish the melting process. If stirring is not enough, continue to microwave no more than 10 seconds at a time, then stir until the chocolate is melted. The chocolate should be pouring consistency (thick liquid). To thin the chocolate add more coating crystals. Spoon or pour a small amount of chocolate into the bottom of each mold cavity. Use a paintbrush to pull the chocolate up the sides. Roll a 3/8 to 1/2 ball of filling then press the ball between your fingers to flatten into a disc. Place a disc into each cavity. Fill the remaining space with chocolate. Place the mold in the freezer until the chocolate has hardened. Turn the mold over and pop the candies out from the back. Wrap if desired. R B rebeccabaer.com Rebecca Baer Inc arts@rebeccabaer.com