Crochet Mini Swiss Roll Cake Keychain
Two flat strips, a pink sponge and a white cream, rolled up together into a spiral and topped with a little cream swirl and a bobble cherry. No working in the round at all.
3 min read
Most crochet food is amigurumi worked in tiny spirals. This swiss roll isn't: it's two flat strips of double crochet, one pink and one white, laid on top of each other and rolled up. The spiral shows on both ends, just like a slice of cake. A little cream swirl and a bobble cherry go on top.
If you can work rows of double crochet, you can make this. It's from Elise's beginner video on her lilthings channel.
Video tutorial by Elise on her YouTube channel, lilthings: watch "crochet mini rolled cake beginner tutorial | easy crochet keychain" on YouTube.
Written from the video tutorial.
Materials
- 5-ply milk cotton in pink, white and red
- 3.5 mm hook
- Hot glue (or a darning needle)
- A keyring, scissors and a stitch marker
The cake
Sponge (pink): chain 40. Starting in the 3rd chain from the hook, work 38 dc. Chain 2, turn, and work 38 dc for row 2. Fasten off.
Cream (white): chain 27. Starting in the 3rd chain from the hook, work 25 dc. Chain 2, turn, and work 25 dc for row 2. Fasten off.
The cream strip is shorter on purpose: once rolled, the last part of the pink sponge wraps around the outside, covering the cream completely.
The toppings
- Cream swirl: with white, make a magic ring and work 10 hdc into it. Close it with an invisible join.
- Cherry: with red, chain 3 and work a 3-dc bobble into the first chain: 3 unfinished double crochets, then pull through all the loops at once. Pull the tails to round it into a berry.
Rolling it up
- Lay the white strip on top of the pink one, lined up at one end.
- Starting from that end, roll both layers together tightly.
- When you reach the end of the white strip, keep rolling the pink sponge around the outside.
- Glue or sew the end of the pink strip down.
- Glue the cream swirl on top, and the cherry on the cream.
- Attach the keyring through the top or the side.
Tips
- Roll tightly. A loose roll shows gaps in the spiral and slowly unravels.
- Glue as you roll. A small dot of glue every turn keeps the layers from shifting.
- Weave the ends in first. Once it's rolled, you can't get at them.
Frequently asked questions
Can I make a chocolate roll?
Yes: brown sponge and white cream. Any combination works, as long as the two colours contrast.
Can I sew it instead of gluing?
Yes. Sew through all the layers with a few stitches at the end of the roll. It takes longer but holds forever, which is good for a keychain that gets a lot of handling.
How do I make a bigger cake?
Make longer strips: more chains for a fatter roll, or more rows for a taller one. Keep the cream strip shorter than the sponge.
Questions & notes
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