Skip to main content

Sharpie/Vivid Coffee Cups




There's so many pins on Pinterest about the same thing that you could literally read through hundreds of them before you find one that actually works. And this little DIY project was no different!

Thank goodness the cups were cheap from The Warehouse at $1 each. You could also get them from Kmart. If you want to practice before you start drawing on your new cups I would recommend getting them from a thrift store or op shop for a quarter of the price and practicing on them first. 

TIP #1: ALWAYS GO FOR A CUP THAT HAS AS LITTLE GLAZE ON IT AS POSSIBLE.

No matter which pin I've read and experimented with, they have all said the same thing. It is best to get cheap cups  (which is faaaantastic cos I'm all about being on a budget) as they don't have as much glaze on them like a more expensive cup would have. The glaze causes cracking and bubbling in the design!! Not handy!!! 😳

I wanted the cups to be dishwasher proof and scrubby brush proof. They had to withstand the wear and tear of a busy household. 

TIP #2: CLEAN THAT CUP!!!

Pretty easy so far right? Buy a $1 cup and clean it with rubbing alcohol  to remove any traces of oil and grime as the sharpie won't adhere to the glaze if there's any traces of oil, even from your fingers!

TIP #3: USE A OIL BASED PAINT SHARPIE.

I cannot stress that enough. Normal old regular sharpies will simply wash off, baked or unbaked, so please  don't waste your time.
I was unable to find any Sharpie Paint Pens in my humble little town of Oamaru, New Zealand, but there are other brands of paint pens you can get from Warehouse StationaryKmart or from the many different online stores.

TIP #4: LET IT DRY FOR AT LEAST 24 HOURS BEFORE YOU BAKE IT.

After you've decorated your cup till your hearts desire, make sure you leave it to dry for at least 24-48 hours.

DO NOT  bake as soon as you've drawn your design on it.

TIP #5: PLACE YOUR CUP IN A COLD OVEN. DO NOT PREHEAT!!

When your cup has dried completely, place it into a cold oven. Turn it on to 300°F (or 150°C) Bake for 1.5 - 2 hours depending if it's a fast heating oven or a slow to preheat oven.

* PREHEATING THE OVEN FIRST MAY CAUSE  THE CUP TO CRACK and we don't want that!!!

TIP #6: LEAVE IN OVEN TO COOL DOWN.

This tip is pretty self explanatory. Once your time is up just turn off the oven and leave in there to cool slowly. This helps the Sharpie or Paint Pen to bond with the glaze.

And that's all there is too it...

Easy peasy. Just remember... Cheap cups, proper pens and you're away!

Comments

Popular posts from this blog

How To Make Your Fave Jeans Fit 20 Years Later

 Omg! I am horrified!!! While my body is aging my mind isn't. And I'm kinda like Peter Pan and I never want to grow up!  The hair is starting to go grey round the edges.....  and in the middle and on the sides and the skin is well, it's not where it should be. And what's up with this under eye bag BS???  Shall we have a wee complain about the middle region? Anyone got a puncture and need a spare tyre? Anyone?? I got one above the hips and below the boobs you can have! *sighs* How bout them thighs, and that booty? More dimples than a goofball! Gravity  has taken over!  I knowwww the struggles!!! Now what do we do about it? Well we have 2 choices. We can either accept ourselves the way we are and be happy or we can exercise, diet and do healthy things... And be happy. I hesitated because I'm lazy and the very thought of breaking a sweat makes me break into a sweat. However I hear exercising releases endorphins and creates a feel good feeling! I'll let you kno...

Chocolate Fudge Cake

  Fudge Cake Tray Size: 30cm x 20cm Makes 24 pieces A delicious, moist chocolatey fudge cake that's sure to please the taste buds. Ingredients: 400g          Butter 250g          Sugar 500g          Crushed Wine Biscuits 2Tbsp        Cocoa 1                  Egg ½ tsp         Vanilla Essence Method: On a medium heat melt butter in a large pot. Add sugar and cocoa and stir constantly so it doesn't burn on the bottom. When combined and sugar isn't so grainy, remove from heat and beat in the vanilla. Let it cool slightly so egg can be added and mix together. Mixture should be cool enough so when the egg is added it doesn't cook. Add crushed wine biscuits and mix until well combined. Press into a lined  tin. Leave it to set. Ice with any of the following.... Chocolate Icing Cream Cheese Icing Peppermint  Cara...