Toothsome Chocolate Emporium for Dolls…DIY Milkshakes & Sundaes!

We have another wonderful post in our Toothsome Chocolate Emporium for dolls series!  Up today…the Toothsome Chocolate Emporium DIY milkshakes and sundaes for dolls.  When we visited Universal Studios in Orlando, FL one of our favorite eateries was the Toothsome Chocolate Emporium.  When you walk in, your senses are overloaded with the stunning steampunk décor and rainbow of sweet treats.  We were absolutely in awe of the outstanding milkshakes found at the Toothsome Chocolate Emporium.  Not only did these milkshakes and sundaes make a great after dinner dessert but they also made a wonderful midday sweet snack!  We loved these so much that when we decided to make a Toothsome Chocolate Emporium sized for American Girl dolls, creating doll sized milkshakes and sundaes were a must!

Before creating anything scaled for an American Girl doll, my daughters and I spend a considerable amount of time researching photos for inspiration.  We used our own photos as well as some found online.  I’m going to inspire your creativity with the next six photos!  These photos were a few of our favorite inspiration pictures.  By looking at these milkshake and sundae images, you will see how we patterned and designed our doll versions.

These milkshakes really are works of art!

And I LOVE that these come in a mason jar!  For those who are familiar with my other crafts, you know how I adore my mason jars! 🙂

Yum!  One of each, please!

These beautiful shakes were so large that all four of us shared one!  We can’t wait to visit again!

Here is a picture of the s’mores sundae we had for dessert!

A huge THANK YOU goes out to Miniature Sweet for sponsoring this post!

I was sent a variety of fake toppings, deco creams, and canes from Miniature Sweet to create these milkshakes and sundaes. These doll milkshakes and sundaes were so easy to make when the toppings were already ready and on hand! I will discuss each further, below.

I was sent a wonderful variety of doll sized cups and dishes from Miniature Sweet!  Miniature Sweet has an excellent variety to offer crafters and doll lovers who like to create scenes.  AND their prices are super reasonable.   Miniature Sweets offers many different sizes of dishes that can be used for many different scaled dolls.  Please take note to the measurements provided in each description.   If you have any questions regarding Miniature Sweet products, don’t hesitate to contact them; they are great at answering your questions.  I found these products to be of very good quality and I look forward to using them with future projects.   I was actually hoping to use the mug, pictured all the way to the left, for the doll milkshakes.  I was only sent two mugs.  Since the milkshakes were so important to the scene, I knew I wanted to make many of them.  I decided to use a different cup for the shakes.  I plan to use the first three cups from the left in future projects for our dolls.

Below are the jars I used for the milkshake cups.  These were found on sale at Michaels for $3.99.  Click on picture for direct link.

I did not use the deco creams to make the milkshake portion of the shakes.  I used Kwik Seal Plus Caulk by DAP from Lowes.  I mixed acrylic paint with the caulk to get desired milkshakes colors.  I filled each jar with a popsicle stick.  It did get a bit messy.  Just wipe of outside of jar with a damp paper towel when done.

For all of the milkshake whipped topping I also used the caulk.  With painters tape, I taped a #14 frosting tip to the open end.  For more tips with working with caulk, see here: http://brandyshappyhome.com/unicorn-cafe-doll-hot-chocolate-shakes/

Below I will give a description on each doll milkshake or sundae.  All shakes were planned out prior to construction.  All polymer clay toppings were created and baked prior to assembly.  All jars were filled with specific colored caulking prior to full assembly.  All cocktail straws were cut down to size…about 1-1/2 inch.

Brownie Milkshake: The brownie was made by using light and dark brown polymer clay.  This clay was hand rolled out.  I used my smallest circle fondant cutter.  I used a toothpick to give the bottom layer the look of texture.  The two layers were stacked onto each other.  They adhere with baking.   A standard sized straw was pushed through the center of the layers to create a straw hole.   The brownie was baked at 275° for 12 minutes.  I mixed vanilla colored acrylic paint with the caulk and filled the jar.  I used the #14 tip and caulked around the jar top and added the sprinkles.  The brownie was placed on top and a red cocktail straw inserted.  The brownie adheres to the jar with the caulking.  Cocktail straws had previously been cut down to size.

Peanut Brittle Milkshake:  The peanut brittle was created by mixing tan and yellow polymer clay with Scene Arama gravel (found at Michaels).  Use could also use sand.  This was rolled by hand and cut in irregular shapes with an Xacto knife.  The chocolate spears were rolled on clay rolling machine on setting 1 (thickest) and cut into narrow long triangles with an Xacto knife.  Both the peanut brittle and chocolate spears were baked at 275° for 4 minutes.  The milkshake filling was created by mixing vanilla colored acrylic paint.  There are streaks of chocolate syrup through the caulk; syrup was created by mixing Mod Podge Dimensional Magic with a very tiny dab of light brown acrylic paint.  I have to admit that using such a narrow jar made it challenging to get the syrup layers visible.  The jar was filled with caulk mixture.  I used the #14 tip and caulked around the jar top and added more gravel.  The peanut brittle, chocolate spears, and straw were pushed into the topping.

Chocolate Milkshake: The chocolate spears were rolled on clay rolling machine on setting 1 (thickest) and cut into narrow long triangles with an Xacto knife. The chocolate spears were baked at 275° for 4 minutes. The milkshake filling was created by mixing brown acrylic paint with the caulk.  Using a straight razor blade, I sliced a narrow slice from the strawberry cane provided by Miniature Sweet. When slicing canes, go straight down with slow firm pressure.   I used the #14 tip and caulked whipped topping around the jar top.  I added the chocolate spears, strawberry slices, and chocolates flakes on top.

Key Lime Pie Milkshake:  A key lime pie slice was created from polymer clay prior to assembly.  The pie was completely hand crafted.  For the pie filling I mixed translucent, yellow, and a very small amount of green clay together.  Tan clay was used for the crust.  A toothpick was used to give the crust texture.  The pie slice was baked at 275° for 12 minutes.  Using a straight razor blade, I sliced a narrow slice from the lime cane provided by Miniature Sweet.  When slicing canes, go straight down with slow firm pressure.  I mixed a very small amount of standard green acrylic paint with the caulk and filled the jar.   I used the #14 tip and caulked around the jar top and added the pie slice, lime slice, and straw.

Red Velvet Cake Milkshake:  I mixed red and brown polymer clay to get the red velvet color.  I hand shaped a mini cupcake.  The cupcake was baked at 275° for 14 minutes.  I mixed pink colored acrylic paint with the caulk and filled the jar. There are streaks of strawberry syrup through the caulk; syrup was created by mixing Mod Podge Dimensional Magic with a very tiny dab of red acrylic paint. I used the #14 tip and caulked around the jar top and added the sprinkles. The cupcake was placed on top of the caulk, cocktail straw was inserted, more caulk and sprinkles were added on top.  A clay cherry is at the very top.  This was made with bright red polymer clay rolled into a ball and baked at 275° for 4 minutes.

Salty Dulce de Leche Milkshake: Polymer pretzels were created prior to assembly.  A pretzel mold  from Mold Muse was used.  These pretzels were baked at 275° for 4 minutes. I mixed caramel colored colored acrylic paint with the caulk and filled the jar. I used the #14 tip and caulked around the jar top.  I added a tiny dot of caulking on three sides of the jar top to attach the pretzels.  Do not push hard, pretzels are somewhat thin.  Add an extra pretzel and straw to the top!

Chocolate Banana Milkshake:  A chocolate banana was hand shaped from brown polymer clay.  I was baked at 275° for 12 minutes.  A clay cherry is at the very top. This was made with bright red polymer clay rolled into a ball and baked at 275° for 4 minutes.  The milkshake filling was created by mixing vanilla colored acrylic paint. There are streaks of chocolate syrup through the caulk; syrup was created by mixing Mod Podge Dimensional Magic with a very tiny dab of light brown acrylic paint.  I used brown chocolate deco cream around the top, followed by the white caulking.  The banana, cherry, and straw were added to the top.

All of the sundaes were created with the chocolate (brown) and vanilla (white) deco creams from Miniature Sweet.  No caulking was used.  The tips they provided worked great!  I did notice that the deco creams do shrink some with drying.  Load up that sundae with the deco cream to keep it’s size.  I did use an 18 mm ice cream scoop mold from Miniature Sweet.  On some of the sundaes I premade a few scoops of polymer clay ice cream in chocolate, vanilla, mint, and strawberry colors.  All scoops were baked at 275° for 16 minutes.

This sundae is made with the white deco cream linked above.  I made a polymer clay cherry.  This was made with bright red polymer clay rolled into a ball and baked at 275° for 4 minutes.  Sprinkles were added on top.  Using a straight razor blade, I sliced a narrow slice from the banana cane provided by Miniature Sweet. When slicing canes, go straight down with slow firm pressure.

Above is our s’mores sundae that was inspired from a sundae we had for dessert at the Toothsome Chocolate Emporium.  Lining the bottom were premade vanilla scoops.  I attached with a tiny dab of E6000 glue.  I premade the graham crackers from yellow and tan clay, rolled out on rolling machine setting 1.  I used a toothpick to score the cracker holes.  The crackers were cut to desired size and baked at 275° fro 4 minutes.  I made a miniature marshmallow from white clay which was baked at 275° for 9 minutes.  Vanilla deco cream was swirled on top of the ice cream scoops.  Next, the crackers,  marshmallow,  chocolate syrup, and chocolate flakes were added.  The syrup was created by mixing Mod Podge Dimensional Magic with a very tiny dab of light brown acrylic paint.

This sundae was created using the chocolate deco cream linked above.  It was topped with coconut flakes and peanut flakes from Miniature Sweet.

This sundae was created from premade mint color ice cream scoops.  Scoops were attached to dish with a tiny dab of E6000 glue.  A swirl of vanilla deco cream was added on top.  The chocolate spears were rolled on clay rolling machine on setting 1 (thickest) and cut into narrow long triangles with an Xacto knife. The chocolate spears were baked at 275° for 4 minutes.  Using a straight razor blade, I sliced a narrow slice from the strawberry cane provided by Miniature Sweet.  Lastly, fake chocolate powder was sprinkled on top!  Please see my previous post on the cupcakes to see an easy way to sprinkle the chocolate powder.

This sundae was created from premade chocolate and strawberry colored ice cream scoops. Scoops were attached to dish with a tiny dab of E6000 glue. A swirl of vanilla deco cream was added on top. The chocolate spears were rolled on clay rolling machine on setting 1 (thickest) and cut into narrow long triangles with an Xacto knife. The chocolate spears were baked at 275° for 4 minutes. Using a straight razor blade, I sliced a narrow slice from the banana cane provided by Miniature Sweet. The syrup was created by mixing Mod Podge Dimensional Magic with a very tiny dab of light brown acrylic paint. Lastly, sprinkles were added.

This sundae was created with brown deco cream.  A swirl of vanilla deco cream was added on top. The chocolate spears were rolled on clay rolling machine on setting 1 (thickest) and cut into narrow long triangles with an Xacto knife. The chocolate spears were baked at 275° for 4 minutes.  The chocolate spears were added on top followed by blue flake sprinkles.

Doctor Penelope Tibeaux-Tinker Toothsome says, “Step right up and I’ll mix up a delicious milkshake just for you!”  See here for our DIY doll blender.   See here for our other steampunk inspired Toothsome Chocolate Emporium for dolls posts.

Thanks so much to KeLibu Designs for Penelope’s amazing steampunk outfit!