I’ve just wrapped up a set of Halloween treats for an upcoming collaboration with Lush Little Landscapes: candy corn cupcakes, a bag of candy bars, eyeball sheet cake, and Halloween sugar cookies.
Here are some pointers if you want to make your own version of the miniature sweets pictured below:
- Download a copy of A Miniature Pumpkin-Carving Scene tutorial book to make the whole pumpkins, jack o’ lantern with pumpkin “guts,” and the miniature newspaper.
- Make the iced sugar cookies with this mold. You will also find detailed instructions on making the sugar cookie icing and the cookies in How to Sculpt Miniature Halloween Treats.
- Use How to Sculpt Miniature Bakery Treats to create the eyeball cake. Simply make a sheet-style cake in vanilla flavor and top with white frosting (all instructions are in the book). Before baking, top the cake with round balls of plain white clay. Once the cake is baked, draw the pupils on with a permanent marker, let dry, and coat with varnish.
- For the cupcakes, you can again use the Bakery Treats book for the cupcakes, layering yellow and orange clay colors for the base. Top with white frosting, sprinkles (see Supply Guide in book for details), and candy corn. (Learn how to make candy corn in the Halloween Treats book).
August 29, 2014 at 9:14 pm
These are AMAZING! I’m so excited to see them in my miniature gardens!
August 30, 2014 at 1:26 am
Thanks, Susan! I can’t wait to see what sort of mini magic you perform with them. 😉
August 31, 2014 at 3:17 am
Oh man, that looks like lovely, luscious sugar overload, in the best tradition of childhood. 😉 Especially the frosting on the eyeball cake! Fortunately I am throwing a homemade ice cream party tomorrow so I know just when my own next sugar overload is coming. 😉 Wish I could beam you in for it!
September 2, 2014 at 1:41 pm
Ooh la la, what a fun idea! I can’t wait to hear how the party went. And see pictures. 😉
September 2, 2014 at 7:25 pm
I completely forgot to take pictures ;b But the party was a success!! I made vegan coconut, dairy-free plum sorbet, toasted marshmallow, spiced chocolate, fresh strawberry, lemon cheesecake, rose geranium, brandied raisin, double ginger, and triple vanilla. And hot fudge sauce. My sister made fresh mint chip. And we also had lots of other toppings (nuts, coconut, caramel, fruit) and some veggies to balance it all out. 😉
September 3, 2014 at 2:25 pm
Oh, myyyyyy! Even sans pictures, I’m imagining a very delicious scene! And what yummy, interesting flavor choices. How was the rose geranium??
September 5, 2014 at 4:40 pm
WOW! I started to make mini food and with your explanations and pictures, I realized very nice things. I continue to read you.
September 5, 2014 at 4:41 pm
Yay! I’m so glad you’re enjoying making tiny foods, Lison! 🙂
September 15, 2014 at 10:08 pm
Well, I cooked the custard base too long, so it curdled. I made ice cream with it anyway, and though it’s edible (and has a pleasant rose flavor), the texture is off — it’s powdery and icy. Next time I’m thinking of making a simple flavored sugar with my rose geranium leaves. 🙂
September 16, 2014 at 1:22 pm
Bummer on the wonky texture! But ooooh, your idea for the flavored sugar sounds delightful. 🙂
October 3, 2014 at 3:52 am
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