Bakery Treats Collection One

SKILL LEVEL:
Easy
Basic stitches, simple shaping and finishing.
MATERIALS:
Yarns:
Double knitting/light worsted yarn
Small amounts of double knitting/light worsted yarn, in colors of choice

 

Hooks & Notions:
Small amount fiberfill/toy stuffing
Size 3.50mm Hook
Size 3.00mm Hook
Yarn needle
Stitch marker
GAUGE:
22sts x 30 rows = 10 x 10cm
Tension/Gauge is not necessary for this project to be perfect
I use US Crochet stitch terminology

 

INSTRUCTIONS

Caramel Cream Pudding with Chocolate Syrup: 
Size: 7cm in length
Pudding:
This part is made by working in continuous rounds, so you may want to use a stitch marker to keep record of your current rnd.
Rnd 1: With yarn, CH2. Work 6SC in 2nd CH from hook. Place a stitch marker in the last SC to designate the end of the rnd.
Rnd 2: Work 2SC in each ST around (12SC). MM
Rnd 3: *Work 2SC in first ST and 1 SC in next ST. Repeat from * around (18SC). MM
Rnd 4: *Work 2SC in first ST and 1 SC in each of the next two STS.  Repeat from * around (24SC). MM
Rnd 5: *Work 2SC in first ST and 1 SC in each of the next three STS. Repeat from * around (30SC). MM
Rnd 6: For this rnd only work in the back loops. Work 1SC in each ST around (30SC). MM
Rnd 7: Work 1SC in each ST around (30 SC).MM
Rnd 8: *Work 2SC in first ST and 1SC in each of the next four STS. Repeat from * around (36SC). MM
Rnd 9: SC in each ST around (36SC).MM
Rnd 10: *Work 2SC in first ST and 1SC in each of the next five STS. Repeat from * around (42SC). MM
Rnd 11-14: Work 1SC in each ST around (42SC).
Rnd 15: *Work 2SC in first ST and 1SC in each of the next six STS. Repeat from * around (48SC). MM
Rnd 16: Work 1SC in each ST around (48SC).MM
Rnd 18: *SC2tog, and work 1SC in each of the next six STS. Repeat from * around (42SC). MM
Rnd 19: *SC2tog, and work 1SC in each of the next five STS. Repeat from * around (36SC). MM
Rnd 20: *SC2tog, and work 1SC in each of the next four STS. Repeat from * around (30SC). MM
Rnd 21: *SC2tog, and work 1SC in each of the next three STS. Repeat from * around (24SC). MM
Rnd 22: *SC2tog, and work 1SC in each of the next two STS. Repeat from * around (18SC). MM
Stuff, but do not overstuff.
Rnd 23: *SC2tog, and work 1SC in each of the next ST. Repeat from * around (12SC). MM
Rnd 24: *SC2tog. Repeat from * around (6SC). FO, sew opening close and pull thread through the middle and out the top, thread over a stitch and pull back out at the bottom to form pudding shape, FO and weave in end.
Chocolate Syrup:
This part is made by working in continuous rounds, so you may want to use a stitch marker to keep record of your current rnd.
Rnd 1: With yarn, CH 2. Work 6 SC in second CH from hook. Place a stitch marker in the last SC to designate the end of the rnd.
Rnd 2: Work 2 SC in each ST around (12 SC). MM
Rnd 3: *Work 2 SC in first ST and 1 SC in next ST. Repeat from * around (18 SC). MM
Rnd 4: *Work 2 SC in first ST and 1 SC in each of the next two STS.  Repeat from * around (24 SC). MM
Rnd 5: *Work 2 SC in first ST and 1 SC in each of the next three STS. Repeat from * around (30 SC). MM
Rnd 6: This part is worked in freeform style exp – SL ST, Ch8, in third CH work 1HDC, work 1 HDC in next 5 CH, skip SC, SL ST 3. Work around adjusting the CH and HDC to your taste and FO and leave a long tail for sewing.
Finishing:
Sew chocolate syrup onto pudding and decorate – exp crochet cherries
Caramel Cream Layered Donut:
Size: 7cm in diameter
Donut: (Make 2)
This part is made by working in continuous rounds, so you may want to use a stitch marker to keep record of your current rnd.
Rnd 1: With yarn, CH12. Join with a slip ST to make a ring. Work 2SC in each ST around (24SC). Place a stitch marker in the last SC to designate the end of the rnd.
Rnd 2: *Work 2SC in first ST and 1SC in next ST. Repeat from * around (36SC). MM
Rnd 3-7: Work 1SC in each ST around (36SC). MM
Rnd 8: For this rnd only work in the back loops. Work 1SC in each ST around (36SC). MM
Rnd 9: *SC2tog, and work 1SC in each of the next four STS. Repeat from * around (30SC). MM
Rnd 10: *SC2tog, and work 1SC in each of the next three STS. Repeat from * around (24SC). MM
Rnd 11: *SC2tog, and work 1SC in each of the next two STS. Repeat from * around (18SC). MM
Rnd 12: *SC2tog, and work 1SC in each of the next ST. Repeat from * around (12SC). FO and leave a long tail for sewing.
Sew last rnd of to first rnd, stuff lightly before sewing closed. Weave in ends.
Cream:
This part is made by working in continuous rounds, so you may want to use a stitch marker to keep record of your current rnd.
Rnd 1: With yarn, CH2. Work 6SC in second CH from hook. Place a stitch marker in the last SC to designate the end of the rnd.
Rnd 2: Work 2SC in each ST around (12SC). MM
Rnd 3: *Work 2SC in first ST and 1SC in next ST. Repeat from * around (18SC). MM
Rnd 4: *Work 2SC in first ST and 1SC in each of the next two STS.  Repeat from * around (24SC). MM
Rnd 5: *Work 2SC in first ST and 1SC in each of the next three STS. Repeat from * around (30SC). MM
Rnd 6: *Work 2SC in first ST and 1SC in each of the next four STS. Repeat from * around (36SC). MM
Rnd 7: For this rnd only work in the back loops. Work 1SC in each ST around (36SC). MM
Rnd 8: *SC2tog, and work 1SC in each of the next four STS. Repeat from * around (30SC). MM
Rnd 9: *SC2tog, and work 1SC in each of the next three STS. Repeat from * around (24SC). MM
Rnd 10: *SC2tog, and work 1SC in each of the next two STS. Repeat from * around (18SC). MM
Rnd 11: *SC2tog, and work 1SC in each of the next ST. Repeat from * around (12SC). MM
Rnd 12: *SC2tog. Repeat from * around (6SC). FO, sew opening close and weave in ends.
Finishing:
Embroider French knots onto the top donut. Sew pieces together.
Chocolate Sponge Strawberry Filled Roll:
Size: 7cm in length
Strawberry Filling: 
This part is made by working flat.
With yarn, CH16.
Row 1: 1SC in 2nd CH from hook, 1SC in each ST until end (15SC), turn
Row 2-12: CH1, 1SC in each ST until end (15SC), turn. FO and weave in ends.
Roll up starting at one of the sides and sew together.
Cream Layer:
This part is made by working flat.
With yarn, CH16.
Row 1: 1SC in 2nd CH from hook, 1SC in each ST until end (15SC), turn
Row 2-12: CH1, 1SC in each ST until end (15SC), turn. FO and weave in ends.
Wrap the cream layer around the strawberry filling and sew together.
Chocolate Layer: 
This part is made by working flat.
With yarn, CH15.
Row 1: 1SC in 2nd CH from hook, 1SC in each ST until end (14SC), turn
Row 2-5: CH1, 1SC in each ST until end (14SC), turn.
Row 6: Change to size 3,00mm hook. For this rnd only work in the front loops.
CH3, 1DC in each ST until end (14DC), turn
Row 7-14: CH3, 1DC in each ST until end, 1DC in 3rd CH of turning CH (14DC), turn
Row 8: SL ST all around (this is the right way up). FO and leave a tail for sewing
Finishing:
Roll  chocolate layer around cream layer and sew together. Embroider some plain long stitches on top of chocolate layer

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