Sweetheart Mouse Tutorial

I’m so happy to be able to eventually share this sweet tutorial with you! It’s been a while in the planning and I’ve had so much fun coming up with all the recipes and table layout ideas, (although I do need to redecorate the kitchen now, royal icing seems to get everywhere!) I’m hoping to post one free tutorial a month to compliment the kits that are in the shop along with ideas on how to share your crafting with friends or family, or both!

This month’s kit, below, is in the shop so if you fancy another project to treat yourself with, head on over!


And below is the mouse we will be making in this tutorial and it is free for your own personal use 🙂 Let’s get started!

You will need –

Some chunky wool in your chosen mouse colour

Cream Felt

3mm Black Beads

Pink Embroidery Floss or Thick Thread

Pipe Cleaner (I tea stained mine by dipping in hot tea, no milk!)


An page from an old book or tea stain some new paper


A Long Needle

A Normal Needle



Glue Gun

Pom-Pom Maker, (I made my own from card board)

Pink Blusher


Round tip pliers

Begin by making two pom-poms

Next, begin to trim your pom-poms so they become more dense

Attach the two pom-poms together using your long needle and some thread.

Trim away around your mouse’s neck area to add a bit of definition.

Now you need to attach the legs. Cut your pipe cleaner as shown then using a needle and thread, attach the legs to your mouse’s body. They need to be quite firmly attached so your mouse can stand up, you can go all the way through the torso and back down again to achieve this.

Fold over the ends of your mouse’s toes so there are no sharp ends. Your mouse should now be able to stand of her own accord. You may feel the need for some cake at this point.

To make the ears, cut out two arch shaped pieces of felt then stitch the two bottom corners together. Sew onto your mouse’s head. If you prefer you can use a glue gun for this bit.


When sewing on the eyes, you don’t want to be able to see any threads, so to keep things neat, here’s the trick!

Go in at the base of the back of the mouse’s head and bring your needle out where you want your first eye to go. Add the bead then go through to the other side of the face where you want the second eye to go and bring your needle out, add the bead. Now go back under that eye and out the back of the head again and secure the two pieces of thread together. Be gentle here, if you pull too tight your mouse’s eyes will disappear into her head!

Carefully trim around your mouse’s eyes, this will help her expression and make her look less furrowed in the brow and angry! We don’t want angry mice.

Repeat the eye process with the nose, coming in from the back, forming a little V-shaped nose then back out the back.

Tie on the ribbon and powder her ears and cheeks.

Take your wire and form a big circular base and fiddle about until the wire stands up on its own. You may need a bit more cake here…

In your fanciest hand writing, add your sentiment. It could be Happy Valentine’s Day, I Love You, Marry Me! Attach to the wire by poking the wire through he paper.

Glue on your mouse’s arms and tail and then using the pliers, fold her little mousey paw around the wire.

This is such a fun project to do on your own of an evening but it’s even more fun with friends! So I have devised a ‘Sweetheart Mouse Crafternoon Tea Party’.

The Menu

Cream Cheese and ham sandwiches

Sweetheart Sugar Cookies

Heart Sponge Sandwiches

Chocolate Covered Strawberrries

For the cream cheese and ham sandwiches.

Simply make a sandwich using cream cheese and ham then using a round cutter, cut out circular sandwiches.

To make the rose on top, take a french breakfast radish, (the long ones) and using a potato peeler, shave off the pink skin. Using the slithers, fold around to form a rose shape and press down into the sandwich. You can use chives, basil or any other herb to make the leaves.

For the Chocolate Covered Strawberries

Melt a bar of white chocolate in a bowl over a pan of simmering water on the hob. Dip your strawberries into the chocolate and set on a rack to set. Add a splash of pink food colouring to the remainder of the chocolate and cover more strawberries in the pink chocolate. (I noticed that my chocolate went a bit funny after I added the colouring so you need to move fast here, you might need to use a teaspoon to pick the chocolate up and drip it over the strawberries.) Leave to set. Decorate with more melted chocolate.

For the heart sponge sandwich.

4 eggs

225 g Self Raising Flour

225g Caster Sugar

2 tsp Baking Powder

225g Butter at room temperature



Preheat oven to 180º

Grease and line a large rectangular baking tray

Place all the ingredients in a bowl and mix together until you have a mixture that falls off the spoon easily.

Bake for around 20 minutes or until the cake is golden brown and coming away from the edge of the tray.

Leave to cool on a rack.

Using a heart cutter, cut out hearts then sandwich together with jam. You can add butter icing too if you like. Dust with icing sugar.


Sweetheart Sugar Cookies

500g plain flour

250g softened butter

250 g caster sugar

2 eggs

Lemon zest


Mix the butter up in a bowl using electric whisk, then add the sugar, the lemon zest and mix.

Add the eggs and mix again

Add half the flour and mix

Add the other half of the flour and mix

Gently knead into a dough, wrap in cling film and chill for two hours

Roll out the dough to roughly 5mm the cut out heart shapes using a heart cutter.

Bake at 180º for 10-15 minutes or until golden.

Now, to decorate…I tried to make my own Royal Icing, it was pretty tricky so I would suggest buying some ready to go icing here! If however you are an icing pro then go for it!!

So I hope you’ve enjoyed this little post and that you have fun this month!

Below is a little place card for you to put at your crafting guests table place!





Published by Erica

Stitcher of beautiful, handmade dolls and children's author and illustrator.

6 thoughts on “Sweetheart Mouse Tutorial

  1. Oh my, this is just the loveliest tutorial ever, and I love all the recipes and details – even a little place card. Thank you so much for sharing! 💕 🐭Xxx

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