I'm making a polymer clay sculpture and the armature contains plaster bandages (the powdery Plaster of Paris kind)I need the clay to harden on the armature as it will lose its shape if I take it offI'm baking it at 130°C (266°F) for 15-20 minutesMy main concern here is if it will burn or fall apart or something, and if so, could aluminium foil be a better alternative? The main issue I have with the foil is it isn't as smooth as the plasterThanks.
Burning is not problem - you would have to be up near 400C to start firePlaster of Paris breaks down when chemically held water is driven off, but from my weak memory this does not occur until about 800F (427C)
ok your going to thank me, I promisegoogle alton brown's cheesecake recipe (it says sourcream cheesecake in the tittle, dont get scared)i've been baking cheesecakes for 8 years now, and thats the best recipe i've EVER USED or ATEnow, warning you have to bake it about 40 min longer than the recipe says but, other than that it;s perfectA pastry Chef I served a piece to asked me for my recipe (and I told him to google it and he laughed) the good part of this recipe, it can be modified in MANY waysdif crust( no crust chocolate crust vanilla wafer crust)
Just make a no bake cheese cakeThen eat what you want, and save the rest to add to some pancakes, dp in sme fruit or crackers etc Basic no-bake cheese cake: 1 grahm cracker crust home made or store boughtSorry when I make it I don't measure anything out, and I also like to bake mine for about 10 min in a 350 degree oven so it is nice and crispSo bake the crsut and set aside to coolThen all you need is: 1 package cream cheese-softened 1 large tub cool whip 1 tsp vanilla Beat the cream cheese wellThen gently fold in 1/2 the whipped creamPour into the pie shell and rfirdgerateTop with more cool whip before servingNow the above is very very basic but you could change it up in so many waysHere are a few ideas.
Best No-Bake Cheesecake - .INGREDIENTS 1 1/2 cups graham cracker crumbs 1/3 cup packed brown sugar 1/2 teaspoon ground cinnamon 1/3 cup butter, melted 2 (8 ounce) packages cream cheese 2 teaspoons lemon juice 1 pint heavy whipping cream 1/3 cup white sugar 1 (21 ounce) can cherry pie filling .DIRECTIONS 1.In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamonAdd melted butter and mix wellPress into the bottom of an 8 or 10 inch springform panChill until firm 2.In a medium bowl, beat together the cream cheese and lemon juice until softAdd whipping cream and beat with an electric mixer until batter becomes thickAdd the sugar and continue to beat until stiffPour into chilled crust, and top with pie fillingChill several hours or overnightJust before serving, remove the sides of the springform pan.
