Bakery Treats Collection One

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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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I have been a crochet designer for more than 10 years. I love to think outside the box and to try and do things a bit differently. I love to learn new techniques and to challenge myself. I firmly believe that crochet should fun and evoke joy and pleasure. Creating and designing is one of my life's passions.

“Crochet is an art and crocheters it’s artists. Each crafted item is unique and own to its crafter”

Happy Crocheting Joanita Theron

Learn to Crochet With Jonah

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