I’m at a stage of the exterior of the bakery room box where most of the construction elements are done. I’ll be adding little details, such as flowers, an awning, signage, etc., but the bulk of the building is complete, so I want to transition to the inside, aka, bring on the miniature sweets!

I’ve been relying heavily on Pinterest for inspiration, pulling most of my dessert ideas from my Miniature Bakery/Ice Cream Parlor, Foods I Want to Miniaturize, Pretty Macarons, and Luscious Desserts boards. If you want some serious eye candy, check ’em out!

desserts on Pinterest

I’ve started the sculpting phase with the pastry case that will be filled more with individual serving type-sweets, like cookies, macarons, and cupcakes, as opposed to the other case, which will have whole cakes and pies.

For the top shelf I made a variety of candy-colored macarons and strawberry-cream éclairs. The second shelf holds vanilla and cherry blossom cake balls and a plate of sponge-cake hearts with raspberry filling and white chocolate icing. The rest of the shelf will house a colorful assortment of cupcakes.

making miniature macarons

making mini sweets

The pink tissue paper lining the shelves will be swapped out for a more decorative paper, most likely, and I also need to make little signs for each dessert, just like a real bakery, but I’ll wait to do that until the entire case is filled.

The one (big) challenge I have right now is taking photographs. In truth, I probably should have left the front wall unattached until the very end to make it easier to take photos, but it’s too late for that now! The cases look so much cuter in their “natural habitat” in the bakery, but my camera is much too large to fit at eye-level within the room, so I’m stuck with taking aerial shots or a few limited-angle shots through the door. Lesson learned for next time. :p

miniature bakery case

miniature pastry case