The Martha Stewart Show, December 2010
Soften polymer clay to prevent cracking and breakage: Knead it in your hands, and then run it through a conditioning machine (this tool makes clay pliable, presses consistently flat sheets, and blends colors). Use the conditioning machine to roll a 1/16-inch-thick piece of clay onto a parchment-lined baking sheet. Avoid touching clay to prevent fingerprints.
To make squares and rectangles, use a transparent ruler to mark a grid of 1 1/4-inch or 1-by-1 3/4-inch increments. Make 20 1 1/4-inch square and five 1-by-1 3/4-inch rectangle charms. Run pastry cutter along ruler's edge to connect markings. Leave pieces in place; they snap apart once baked. Pierce each piece with pointed tool. Bake clay on parchment for a matte finish; bake on metal to make clay shiny. Check clay packaging for baking time and temperature.
Measure out a 9-inch section located at the center of a 24-inch chain. Lay out charms along section to determine final design and color placement. Using jump rings, attach 1 charm to each link of the chain.
Hold 1 end of the ring with round-nose pliers while opening and closing ring with flat-nose pliers.
24-inch thread-wrapped chain
To keep the pieces looking modern, choose contemporary colors and stick to graphic designs with geometric shapes.