How Long Do You Cook Sculpey Souffle?

Sculpey soufflé is a type of polymer clay made by Sculpey. Polymer clay is a modeling compound that cures when baked in a regular oven, unlike traditional clay that requires firing in a kiln. Sculpey soufflé has a lightweight, fluffy texture and a soft, matte finish when cured, resembling the look of an edible soufflé.

Sculpey soufflé is designed to be easy to condition and blend colors. It can be sculpted by hand or used in molds. The clay holds fine detail well but is also strong enough for large sculptures. After baking, it has a unique suede-like surface. Sculpey soufflé comes in a wide range of colors that can be mixed together.

Cooking polymer clay like Sculpey soufflé allows it to harden into a strong, permanent material for crafts and sculpture. When cured in the oven, the clay undergoes a chemical process that transforms it into a durable plastic. The right combination of temperature and time permanently sets the shape.

Ingredients

The main ingredients in Sculpey Soufflé polymer clay are:

• Polyvinyl chloride resin (PVC) – This provides the clay’s flexibility and workability. PVC allows the clay to be shaped without cracking or crumbling.
• Plasticizers – These keep the clay soft and malleable at room temperature. Common plasticizers used are dioctyl phthalate (DOP) and dioctyl adipate (DOA).
• Fillers – Substances like calcium carbonate, talc, and mica are added as fillers. They enhance the clay’s texture and control its stiffness.
• Pigments – Colorants and dyes are added to produce the final clay colors. Common pigments include titanium dioxide for white and iron oxides for reds.

No additional ingredients are needed. Sculpey Soufflé comes ready to use straight from the package.

Sculpey provides a full list of ingredients for each Soufflé color on their website (https://www.sculpey.com). Refer to the specific product page to see the exact formulation.

Equipment Needed

Baking polymer clay soufflés requires some basic kitchen equipment and tools. The main items you’ll need include:

• Mixing bowls – Stainless steel or glass mixing bowls work best for whipping egg whites and folding in the soufflé base.
• Electric mixer – Using an electric stand mixer or hand mixer makes whipping egg whites much easier. Look for one with a whisk attachment.
• Spatulas – Use rubber or silicone spatulas when folding the egg whites into the soufflé base to avoid deflating the whipped egg whites.
• Ramekins – Small ramekins or soufflé dishes are perfect for baking individual soufflé servings. Make sure they are oven safe.
• Cooling rack – You’ll need a wire rack for cooling the ramekins after baking.
• Parchment paper – Lining the ramekins with parchment paper makes removal easier after baking.
• Toothpicks – Use toothpicks to test for doneness by inserting one into the center of the soufflé to check for crumbs or wet batter.

You can find most of these items affordably in baking sections at the grocery store. Investing in a good stand mixer and sturdy ramekins is worthwhile if you plan to make soufflés frequently. Avoid using plastic bowls or utensils when whipping egg whites. With the right equipment, you’ll be ready to bake light and airy soufflés at home.

Prepare the Molds

Properly preparing the molds is an essential first step when making Sculpey soufflés. Greasing the molds will help prevent the soufflé from sticking to the sides as it bakes and rises. For silicone or metal molds, brush the inside with melted butter or spray with baking spray. Be generous but avoid pooling the grease. For clay or ceramic molds, dust the inside with flour by sprinkling a tablespoon or two of flour and shaking it to coat the sides.

Tap the molds gently to remove excess flour. Now the molds are ready for the soufflé base batter. For more tips, see this tutorial on preparing silicone molds and this guide on using molds with polymer clay.

Make the Base

The base for Sculpey soufflé gives the soufflé structure and allows it to rise properly in the oven. For the base, you’ll need to mix together the main soufflé clay along with other ingredients like liquid polymer clay or clay softener.

A simple base can be made by mixing together 1 part Sculpey Soufflé with 1 part liquid polymer clay or clay softener. Knead the two together thoroughly until well combined. This helps make the soufflé clay more flexible and easier to work with ¹.

For more flavor, you can add a small amount of mica powder. Start with 1/8 teaspoon mica powder per 1 ounce of soufflé clay. Mix the mica powder into the base thoroughly. Popular colors for soufflé bases include white, ivory, cream, pink, brown, and mocha ².

Once your base is mixed, you’ll want to let it rest for 10-15 minutes before proceeding. This allows the ingredients to fully incorporate ³.

Whip the Egg Whites

Properly whipping the egg whites is crucial for getting the right airy, fluffy texture in the soufflé. It’s important to whip the whites until they reach stiff peaks. According to The Spruce Eats (https://www.thespruceeats.com/how-to-whip-egg-whites-2216960), stiff peaks refers to whipped egg whites that stand straight up when you lift the beaters out of the bowl. The peaks should not droop at all.

When whipping the eggs, it’s best to use a stand mixer or hand mixer. Whisking by hand is possible but will take much longer to reach stiff peaks. Make sure no yolk gets into the whites when separating them, as fat from the yolk will prevent the whites from whipping properly.

Start by whipping the egg whites on low speed until foamy. Then increase to medium speed and continue whipping. When the whites start to thicken, add a pinch of salt or cream of tartar. This helps stabilize the whipped egg whites. Keep whipping on medium-high until glossy, stiff peaks form.

Take care not to overbeat the egg whites. Once stiff peaks form, stop mixing. Overbeaten whites will take on a dry, chunky texture that won’t work well for soufflés.

Fold in Egg Whites

This step is crucial for getting the right airy, soufflé texture. You want to gently fold the stiffly beaten egg whites into the soufflé base to preserve as much air as possible.

Use a spatula and make slow cutting and folding motions through the middle of the bowl. Rotate the bowl as you go, working the egg whites thoroughly but lightly into the base. Take care not to overmix or you’ll deflate the air you whipped into the egg whites.

Fold just until there are no visible streaks of egg white remaining. The batter should look thick, glossy and well combined.

As reference, check out this brief video demonstrating proper folding technique: How to fold egg whites into soufflé batters

Bake the Soufflés

The baking time and temperature for Sculpey Soufflé depends on the thickness of the soufflés. According to the Sculpey website, bake Sculpey Soufflé at 275°F for 30 minutes per 1/4 inch of thickness.

For example, if your soufflé is 1 inch thick, bake it for 2 hours (1 inch = 4 quarters x 30 minutes per quarter = 120 minutes). Thinner soufflés will require less time. Do not exceed 275°F when baking.

It’s important not to underbake polymer clay as it can remain soft and pliable. Overbaking can cause discoloration and brittleness. Refer to the Sculpey Soufflé instructions for precise baking times.

Serving

Sculpey soufflés should be served immediately after baking for the best texture and flavor. To serve, gently remove the soufflés from the ramekin molds using a paring knife to loosen the edges. Carefully place each soufflé onto an individual plate or bowl. Garnish with fresh fruit, chocolate shavings, powdered sugar or whipped cream if desired. Be very gentle when moving the soufflés as they will be soft and delicate straight out of the oven.

Sculpey clay is not meant to be eaten, so serve the soufflés on decorative plates rather than eating directly from the clay. The presentation is part of the fun of making soufflés. Consider topping with edible flowers or herbs for an elegant presentation.

For special occasions, soufflés make an impressive dessert when brought to the table promptly after baking. The wow factor comes from the billowy rise and light, airy texture. Move quickly and carefully when transporting the soufflés from oven to table for maximum height.

If planning to serve a large group, consider baking the soufflés in batches rather than all at once so they don’t sit and deflate before serving. Soufflés are best enjoyed hot from the oven when they are at their peak.

Storage

Leftover baked Sculpey soufflés can be stored in the refrigerator for 2-3 days. To properly store the soufflés:

• Allow soufflés to completely cool to room temperature before refrigerating.
• Place soufflés in an airtight container or wrap tightly in plastic wrap.
• Refrigerate soufflés for up to 2-3 days.

According to the Sculpey website, unfinished polymer clay projects can be stored in airtight containers or bags at room temperature for up to 1 year (https://www.sculpey.com/blogs/blog/clay-expiration-and-storage-tips). When ready to finish a project, the clay may need conditioning before use.

Do not freeze soufflés, as this will cause them to lose their delicate texture. Refrigeration is the best way to store leftover baked soufflés and maintain freshness for a few days.