Dragon Fruit cane

I love dragon fruit, or any exotic fruits really :) Unfortunately, I'm the only one in my family who likes them!

(picture found online)

Here's what they look like, in case you haven't seen one before. I know it might sound strange,but a lot of people I know have never even heard of dragon fruit! You eat them in a similar way to how you would eat a kiwi fruit: you basically cut them in half then take out the fruit. They taste quite similar to kiwi fruit, they're a little bland but sweet. The fruit has a soft and slightly slimy texture, but there's also lots of tiny seeds in fruit.
Anyway, I've only seen ones with white fruit before, but you can also get them with purple fruit. I don't know if they taste any different.







Now we've got that out the way, let's start with the tutorial! 

We're going to be needing the following colours: black, translucent, and a bright pink colour mixed with a little white.










Start by rolling out the black. then cut it in to equal size pieces.

What I did with the translucent clay, I rolled it in to a ball then flattened it out. Then I cut it in to quarters. I rolled out one of the pieces and used it for the centre. I put 4 rolls of black clay around it. Then wrap it up.
Keep doing this until you've used up all of translucent clay quarters.

Now we've finished making the fruit :) Now for the flesh. Take your pink clay and roll it out. Wrap it around the clay (or 'pack' the clay) and reduce it in to a cane (start by using your fingers to reduce/squeeze it down and after that you roll it).

Now you cut the ends of carefully with a good blade. Don't just push the blade down or you'll mess up your cane (typical beginner mistake!). Instead, sort of roll the cane with the blade as you push in through gently. 

And, you're done :D When you bake the slices, the white part will go translucent. Sorry, I don't have a picture of a baked slice just yet.

I don't recommend baking the cane unless you know what you're doing. If you want to use it for Decoden or nail art, I think it'll be best if you make as much slices as you think you'll need and bake them as normal.