To make the fruit pulp, mix 3/4 block translucent and 1/16 block yellow clay; for lime, 3/4 block translucent and 1/16 block wasabi clay. Run clay through pasta roller until the colors are completely blended. Roll clay into a short (1 1/2-inch long) cylinder.
Using a tissue blade, slice cylinder into eight equal wedges.
To make the pith, run 1/4 block white clay through pasta roller on the thinnest setting. Cut the rectangle into quarters with the tissue blade.
Wrap white square around interior section of one wedge; repeat with three other wedges. Add an unwrapped wedge alongside of each of the wrapped wedges, and reassemble into two halves of a cylinder. (Tip: To ensure wedges are completely separate, leave some white clay sticking out between each.)
Roll a small piece of white clay into thick spaghetti. Place in the middle of the halves and press together.
Wrap a thin white sheet around cylinder; to complete the rind, roll a thin sheet of yellow or green clay around the cylinder.
Gently squeeze the center of cane and begin rolling on tile from the center out, gently pulling the ends apart, until cylinder "cane" is desired diameter of slice. Be patient with this step as rolling and stretching too quickly can distort the design.
Let cane cool for several hours until stiff. (Tip: To protect clay from dust or store cane long-term, cover or wrap with plastic wrap.)
Using a tissue blade, cut 1/4-inch slices from cane. To create texture on rind, roll slice over 60-grit sandpaper. To create texture on pulp, press the eye of a sewing needle into the translucent portion of the lemon or lime slice.
Push headpin through slice laterally to make a charm. Bake on a tile covered in parchment paper for about 30 minutes at 275 degrees.