14/06/2026
Frozen Pond — „Purple Bayou“-Edition!😅 Applying White Velvet underglaze (UG)*💢 as the very first step outside, followed by Autumn Purple & Louisiana Bayou as base glazes, Running Hot Chowder (RHC) for the dots as usual, & a single coat of Blue Rutile as cover glaze. And the colors look quite nice! But unfortunately, on the top 1 cm, there is a band of imperfections: many microblisters that give the surface a rough feel! It‘s weird, I‘ve done this kind of combo several times, even with these glazes, never with any issues! Looking closely, I see that there are these microbubbles also on the inside of the cup, where there is no UG, so I guess it‘s not the UG‘s fault… maybe just bad luck…
💢*But why apply white UG first to begin with? It proved in the past to make Spectrum Floating glazes a bit less of a runner, and ensures vibrant, purer colors (as my „white“ stoneware clay fires to a beige/yellowish color), & for the concentrated RHC dots, ensures that RHC doesn‘t dig through the base glaze to reveal the clay, instead revealing the vibrant glaze — but here specifically, it may have done more harm than be helpful… 🫣🤔🤔🤔
CREDIT for the Frozen Pond Technique goes to Kathy McGuire🙏❤️🤩.
GLAZING SUMMARY:
(glazes from SPECTRUM HIGH FIRING GLAZES & AMACO - American Art Clay Company)
Outside:
2x White Velvet Underglaze (V-360) all over (not rim),
2x Autumn Purple (SP-1434) top half,
2x Louisiana Bayou (SP-1451) bottom half,
1–1.5x RHC (SP-1173) sponge dots,**♨️
1x Blue Rutile (PC-20) on the bottom 7/8.
Inside & rim:
2x Autumn Purple (SP-1434).
**♨️(A portion of RHC was slightly thickened by adding Amaco Gum Solution only (no evaporation). 1.5x means: first coat normal, 2nd coat excess immediately dabbed off with a dry sponge brush — used for the top row, rest 1x.)
On white, bisqued, fine-grogged (0–0.2 mm; 25%) stoneware clay (WM2502 from Sibelco).
🔥Fired on clay ball stilts to Cone 5 (bottom shelf): Heated with 100°C/h til 650°C, 10 min hold, then 150°C/h til 1100°C, no hold, followed by 60°C/h to 1185°C, 10 min hold, dropped quickly to 1130°C (-500°C/h), 30 min hold, then cooled to 1000°C at -78°C/h.