Paper Mache Clay Recipe Review (GhoulishCop Air Dry Paper Clay 2.0)

Paper Mache Clay Recipe Review

Since I Started scuplting with Paper Mache clay over a year ago, I never felt that I had exactly the right texture. Sometimes it was too much like a paste, while other times it felt more like chalk. I've done a lot of reading and learning since then, and have had some batches that were pretty good but I'm still seeking out just the right recipe for my method of sculpting, so I'm mixing up various recipes, giving them a try and sharing my results with you. This is my first paper mache clay recipe review, as it is my most recent trial.

Recipe: Air Dry Paper Clay 2.0

Fist I would like to say, Rich's (GhoulishCop's) tutorial is by far one of the best I've ever seen. He's precise in explaining the process and the resulting clay is nice. No matter what recipe you use, I highly recommend watching his video to gain a better insight into the mixing process.


  • 1 cup: Cellulose Insulation
  • 1 cup: All-Purpose Flour
  • 1 cup: Corn Starch
  • 1 cup: Elmer's Glue (PVA Glue)
  • 1 cup: Joint Compound
  • 3 tbsp: Linseed Oil

His recipe is very simple and straightforward and quite easy to get it to to the correct texture for sculpting. I liked the feel of the clay except that it felt chalky due to the corn starch. The chalkyness made it difficult to seemlessly add and blend clay without having visible seams. This was not neccessarily a con, as I really like the effect that it gave. I was able to add texture to the clay with sculpting tools rather easily.

I kept my hands rather wet while using this paper clay recipe in order to form and sculpt it to meet my needs. It dries very dense and hard and feels very solid once it has dried.

It paints well and does not absorb the paint very much, so it did not need to be primed first.

I really like the feel of the dried clay. It has a solid, heavy feel to it and feels like it will last for years to come. I will use it again.

If you are just starting out, I highly recommend this recipe. Follow Rich's recipe to the letter for a start for a batch or two and then take it from there.

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