We have such a treat for you today! Guest Counselor Grace is so talented with Sculpey and the treats she is going to show you how to make will be perfect for your own Bakery Battle!

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Hi Doll Diaries Campers! I am so excited about this week’s theme! Today, I will be using Sculpey clay to show you how to make three french inspired treats for your dolls to use in today’s Bakery Battle challenge. Let’s get baking…um, I mean crafting:

Things you will need:

  • Sculpey clay in a variety of colors. (Dark brown, light brown, caramel, light dough color, white)
  • Two different size lids to use as a guide. (You will see down below)
  • Pastels in a few different colors. (Tip: they look like chalk and turn into powder)
  • TLS: Translucent Liquid Sculpey. (It is normally by the clay)
  • A few texturing tools: A toothbrush, a tin foil ball, a needle tool…etc.
  • A star shaped pipping tip. (Optional)
  • Mod Podge or Glaze.

FRENCH CHOCOLATE MOUSSE:

 

1. Roll dark brown Sculpey into a ball.
2. Roll it out. (TIP: make sure it is all the same width)
3. Use a small round object to cut it out. (I used a lid from a Shampoo bottle)
4. Repeat steps 1-3, except using a lighter brown color.
5. Stack them on top of each other (darkest on the bottom) and use your needle tool, sewing needle or toothpick to add a “cake-ish” texture to the bottom layer! I find that the easiest way of doing this is to swirl your tool around in a circular motion.
6. Repeat steps 1-3 once more, this time with a caramel color!
7. Next mix together some TLS (Translucent liquid Sculpey) and Pastels (I used two shades of brown).
8. Once they are combined spread it all over the top.
9. Lastly, grate some white pastel over the top to look like powdered sugar! 😀

CANNOLI:

 

1. Roll light dough colored Sculpey into a ball.
2. Roll it out and use a medium size lid to cut it out. (I used a Mod Podge lid)
3. Use some brown and golden pastels to shade your circle. 🙂
4. Add texture to it using a tin foil ball and a toothbrush.
5. For the whipped cream, I pushed white clay through a star shaped pastry tip but if you don’t have one on hand, twisting it works too!
6. Put some TLS (Translucent Liquid Sculpey) on the bottom of the circle. This is so the “whipped cream” sticks to it.
7. Place your “whipped cream” onto the circle and trim the ends so that they slightly stick out.
8. Fold the sides of the circle around the “whipped cream” and seal it with a drop of TLS.
9. Decorate it however you want, I added a chocolate drizzle, chocolate sprinkles (on the whipped cream) and some sparkles! 🙂

ÉCLAIR:

 

1. Roll light dough colored Sculpey into a ball.
2. Mold the ball into a thin oval shape. It should look similar to a donut.
3. Once again, for the whipped cream, I used a piping tip but twisting the clay works, too!
4. Using a knife cut the “éclair” in half. Cut the whipped cream to the length of your éclair.
5. Shade it using a golden brown pastel.
6. Stack everything together and slightly press down on it.
7. Mix together TLS and several shades of dark brown pastel.
8. Spread the mixture evenly over the top.
9. It is ready to bake! 🙂

Afterwards, I baked everything and then sealed it with Sculpey glaze. Mod podge works just as well! 🙂

Caitlin is trying to decide which treat to taste first! 🙂 My dolls are planing on having a French inspired bake sale! These little treats are adorable and are a blast to make! If you have any questions please let me know in the comments! Have a fantastic day, campers!