1/10Mini Cake and Tart Charms
Original design by @lili_0330
A full patisserie tray of mini crocheted cakes — Basque cheesecake, cupcakes with piped cream, crème caramel, French tarts in four flavors and a strawberry shortcake band, with eight pattern pages covering every topping.
- Difficulty
- Intermediate
- Time
- 1-2 hours per cake
Materials
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Stitches used: MR, sc, inc, dec, dc, hdc, tr, BLO, FLO, ch, sl st
Raspberry Basque Cake — Mini Cheesecake Charm Cake (light pink) Rnd 1: 8 sc in MR (8) Rnd 2: Inc in each st around (16) Rnd 3: *Sc, inc*, repeat 8 times (24) Rnd 4: *Sc, inc, sc*, repeat 8 times (32) Rnd 5: BLO, 32 dc (32) Rnds 6-7: *2 FPdc, 2 dc*, repeat 8 times (32) Rnd 8: Change to pale yellow; *2 FPdc, 2 dc*, repeat 8 times (32) Rnd 9: BLO, *2 sc, dec*, repeat 8 times (24) Rnd 10: *Sc, dec*, repeat 8 times (16) Rnd 11: Dec 8 times (8). Stuff and close. Cream Swirl Ch 11, from 2nd ch: 4 dc in each of the 10 ch; join ends into a ring — the ruffle sits on top. Raspberry Rnd 1: 6 sc in MR; Rnd 2: (sc, inc) 3 times (9); Rnd 3-4: (sc, dec) 3 times (6). Stuff lightly, close. Leaf: ch 3, from 2nd ch: sl st, sc.
Notes
Basque burnt cheesecake charm by @Mowlica. FPdc columns give the fluted cake sides. Assemble: cream ruffle on top, raspberry and leaf on the cream.
Universal Mini Cupcake — Base Cake & Piped Cream Flower Cake Body (change colors as you like) Rnd 1: 8 sc in MR (8) Rnd 2: Inc in each st around (16) Rnd 3: *Sc, inc*, repeat 8 times (24) Rnd 4: *Sc, inc, sc*, repeat 8 times (32) Rnd 5: BLO, 32 dc Rnds 6-8: *FPdc, dc*, repeat 16 times (32) — ribbed cake sides Rnd 9: BLO, *2 sc, dec*, repeat 8 times (24) Rnd 10: *Sc, dec*, repeat 8 times (16) Rnd 11: Dec 8 times. Stuff, close. Cream Base (dome) Rnd 1: 6 sc in MR Rnd 2: Inc around (12) Rnds 3-4: BLO, 12 sc Rnd 5: BLO, dec 6 times (6) Piped Cream Petals (worked into the front loops reserved on the cream dome) Into the 1st st of Rnd 4 work 4 sc, into the 1st st of Rnd 3 work 4 dc, into the 1st st of Rnd 2 work 4 hdc — that completes the first petal; do not cut. Skip one stitch, then work back down: 4 hdc in the 3rd st of Rnd 2, 4 dc in the 3rd st of Rnd 3, 4 sc in the 3rd st of Rnd 4; skip one st, 4 sc in the 5th st of Rnd 4... continue zigzagging up and down around the dome until all front loops are used (see the arrow sketch in the chart). Blueberry: 6 sc in MR, thread the tail through all 6 loops and cinch. Leaf: ch 3, from 2nd ch: sl st, sc.
Notes
The universal cupcake base used by several of the little cakes in this post, by @Maolika. The cream flower is piped by working vertical petal columns (4f/4t/4x) into reserved front loops, zigzagging up and down — follow the red-arrow order sketch.
Cream Pudding — Crème Caramel Charm with Cherry Pudding (yellow) Rnd 1: 6 sc in MR (6) Rnd 2: Inc in each st around (12) Rnd 3: (Sc, inc) 6 times (18) Rnd 4: (Sc, inc, sc) 6 times (24) Rnd 5: (3 sc, inc) 6 times (30) Rnd 6: BLO, 30 dc Rnds 7-8: (2 FPdc, dc) 10 times (30) Rnd 9: (2 FPdc, dc-inc) 10 times (40) Change to brown: Rnds 10-11: (2 FPdc, 2 dc) 10 times (40) Rnd 12: BLO, (dec, 2 sc) 10 times (30) Rnd 13: (3 sc, dec) 6 times (24) Rnd 14: (Sc, dec, sc) 6 times (18) Rnd 15: (Sc, dec) 6 times (12). Stuff, close. Cherry Rnd 1: 6 sc; Rnd 2: 6 inc (12); Rnd 3: 12 sc; Rnd 4: 6 dec. Close. Cream Dollop Rnd 1: 6 sc in MR Rnd 2: BLO, 6 inc (12) Rnd 3: BLO, 12 sc Rnd 4: BLO, 6 dec (6) Then work petals into the three rounds of reserved front loops: 2 dc in the 1st st of Rnd 2, 3 dc in the 2nd st of Rnd 3, 2 dc in the 3rd st of Rnd 4, 2 dc in the 4th st of Rnd 4, 3 dc in the 3rd st of Rnd 3, 2 dc in the 2nd st of Rnd 2, 2 dc in the 3rd st of Rnd 2... continue cycling up and down around the dome (see the order sketch).
Notes
Handwritten pudding pattern by @毛利卡. FPdc ridges form the pudding's fluted sides; the caramel top is the brown section. Stack: pudding, cream dollop, cherry on top.
French Tart — Universal Tart Shell & Filling Tart Shell Rnd 1: 14 dc in MR (14) Rnd 2: Dc-inc in each st around (28) Rnd 3: *Dc, dc-inc*, repeat 14 times (42) Rnd 4: BLO, 42 sc Rnds 5-7: Sc in each st around (42) Filling (cream color) Rnd 1: 14 dc in MR (14) Rnd 2: Dc-inc in each st around (28) Rnd 3: *Dc, dc-inc*, repeat 14 times (42) Rnd 4: BLO, 42 sc Rnds 5-6: Sc in each st around (42) Finish: fit the filling into the shell like a lid, add a little stuffing, and sew together with a single strand of the shell color.
Notes
The base tart used for the fancy tarts in this set (by 三朵雲和毛线). The BLO round turns the crisp edge of the tart rim.
Chestnut Tart & Lemon Cheese Tart — Toppings Chestnut Tart cream (petal strips) Strip 1: Ch 6, from 2nd ch: (sc, hdc), 4 dc-inc, (hdc, sc) Strip 2: Ch 10, from 2nd ch: (sc, hdc), 4 dc-inc, (hdc, sc) Repeat the second strip 10 more times — 12 strips total. Arrange and sew the ruffled strips onto the filling surface (Mont Blanc style). Chestnut Rnd 1: 6 sc in MR; Rnd 2: 6 inc (12); Rnd 3: (sc, inc) 6 times (18); Rnd 4: dec 9 times (9). Stuff, close. Lemon Cheese Tart cream (worked flat in rows) Row 1: Ch 6, from 2nd ch: 5 sc Row 2: BLO, 5 sc Row 3: FLO, 5 sc Repeat Rows 2-3 three times, then without cutting, ch 2 and work dc-inc into every unworked half-loop along the ridges — makes the wavy cream border. Lemon Slice (flat) Rnd 1: 6 dc in MR, do not join Rnd 2: Dc-inc in each st (12) Rnd 3: (Dc, dc-inc) 6 times (18) Rnd 4: Change color, (sc, sc-inc, sc) 6 times (24) Embroider the segment lines with single-strand white.
Notes
Two topping sets for the universal French tart base: a Mont Blanc chestnut tart (ruffle strips + chestnut) and a lemon cheese tart (ridged cream band + lemon slice).
Fancy Tart — Joined Shell & Filling Variant Tart Shell Rnd 1: 14 dc in MR (14) Rnd 2: Dc-inc in each st around (28) Rnd 3: BLO, 28 dc Rnd 4: *FPdc-inc, dc*, repeat 14 times Filling Rnd 1: 14 dc in MR (14) Rnd 2: Dc-inc in each st around (28) Rnd 3: *Hdc, hdc-inc*, repeat 14 times (42). Place wrong side up. Joining: without cutting the shell yarn, crochet shell and filling together through the matching edge stitches: *2 FPdc, dc-inc*, repeat 14 times — for each dc-inc, pick up the two back loops of the filling edge separately. Stuff lightly along the way; don't overfill.
Notes
A fancier tart where the shell and filling are crocheted together with a post-stitch border instead of sewn. From the same tart series.
Blueberry Tart — Whipped Cream Top & Blueberries Cream Top Rnd 1: 8 sc in MR (8) Rnd 2: Inc in each st around (16) Rnd 3: *Sc, ch 3, skip 1*, repeat 8 times Rnd 4: *Sc, ch 3, bobble of 8 unfinished dtr closed together, ch 3*, repeat 8 times — work each sc into the sc of Rnd 3 and each dtr-bobble into the ch-3 space of Rnd 3. The big bobbles are the cream puffs. Blueberries (make 5) Rnd 1: 6 sc in MR Rnd 2: (Sc, inc) 3 times (9) Rnd 3: (Sc, dec) 3 times (6) Close through the back loops; then run the tail in and out through each front loop 3 times to pull the berry into shape.
Notes
Blueberry topping set for the tart base. The 8-dtr closed clusters make the piped-cream puffs; sew the five berries between them.
Strawberry Tart — Triple Cream Band & Strawberry Cream Band (three-layer ruffle) Row 1: Ch 40 Row 2: 39 hdc worked into the back bumps starting from 2nd ch; do not cut Row 3: 39 hdc into the front loops of Row 1; do not cut Row 4: 39 hdc into the back loops of Row 1; fasten off — three ruffle layers share one foundation chain. Strawberry Top (calyx) Rnd 1: 5 sc in MR Rnd 2: Inc in each st (10) Rnd 3: *Ch 4, sl st, sc, hdc, hdc*, repeat 5 times — five leaf points Strawberry Rnd 1: 6 sc in MR Rnd 2: (Sc, inc) 3 times (9) Rnd 3: (Sc, inc, sc) 3 times (12) Rnd 4: (3 sc, inc) 3 times (15) Rnd 5: (2 sc, inc, 2 sc) 3 times (18) Rnd 6: (5 sc, inc) 3 times (21) Rnd 7: (3 sc, inc, 3 sc) 3 times (24) Rnd 8: (7 sc, inc) 3 times (27) Rnds 9-10: 27 sc Rnd 11: 13 dec, sc (14) Rnd 12: 7 dec (7). Stuff, close. Embroider the seeds with doubled white thread.
Notes
Strawberry topping set: a three-layer hdc ruffle band (all worked off one foundation chain: back bump, then front loops, then back loops) plus a classic amigurumi strawberry with calyx.
Frequently asked questions
Do the cakes share a base?
Yes — most use the universal 8-st-start cake body with FPdc ribbed sides; toppings and colors change per flavor.
How is the piped cream made?
Petal columns (4 sc / 4 dc / 4 hdc) are worked into reserved front loops of the cream dome, zigzagging up and down around it — the charts include an arrow sketch of the order.
What's in the blueberry tart's puffs?
Bobbles of 8 unfinished dtr closed together, one per ch-3 space.
