Tutorial Wedge Shoe Cake by Sugar & Spice Cakes
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Transcript of Tutorial Wedge Shoe Cake by Sugar & Spice Cakes
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~ Tutorial: Wedge Shoe Cake ~
~ Please read my Terms & Conditions ~
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~ Tutorial: Wedge Shoe Cake ~
Terms & Conditions
This tutorial has been designed &
created by Mel Hurst of Sugar and
Spice Cakes.co.nz
The use of any part of this tutorial
(photos, design, etc) to recreate your
own tutorial is not authorized.
Tutorial intently designed for personal
and small business use. No Mass
Production or Personal/Business Classes
may be taught from the use of this
tutorial without written permission and
agreed upon terms once accepted.
All templates, designs & recipes (if any)
used in this Tutorial have been created
and drawn up by Mel Hurst.
NO PART of this tutorial (once downloaded) may be used on any websites, blogs,
Facebook pages, or any other social media outlet. Sharing to inform others that this
tutorial is available for purchase IS ACCEPTABLE.
There may be lots of other ways to make this cake this is My Way! Enjoy this Tutorial.
If you have any questions or concerns, please feel free to contact me on
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~ About Mel SugarMama ~
Hiya, Im Mel Hurst, aka SugarMama. I call beautiful New Zealand home. I am also a proud mum to
my son Aaryan Luke 6 years old & my baby girl Maayan Zen 2 years old. I have been happily married to
my best friend and soul mate Avi for the last 20 years. We are originally from India, though I am Anglo-
Indian (my grandparents were British); we moved to New Zealand in 2000. I have been a flight Attendant
for most of my employed years and just closed that chapter in 2012 after my daughter was born. I am also
the CEO of my Company Mels Gourmet Foods we manufacture gourmet Indian food for delis and
supermarkets in New Zealand & overseas. www.mels.co.nz
Art, Craft, Cakes & Sugarcraft has always been my passion and yes, if you come to my home, all the
paintings are done by me! I did a basic course in cake decorating 15 years ago, but moving to a new country
and trying to start life from scratch was a challenge, and hobbies were put aside momentarily! I enjoyed
making cakes for my kids but in 2012, I got really sick after my daughters birth and hit a real low with my
health. I felt like I had lost my mojo for creativity. The turning point was when I was asked to do a 3 tier
wedding cake for a friend. I surprised myself and ignited the spark of creativity again. I played around and
made a website and called it Sugar & Spice Cakes! The rest is history!
Today I run my spice brand Mels and Sugar and Spice Cakes from a HACCP approved kitchen in
Auckland and work with an awesome and talented team of friends.
www.sugarandspicecakes.co.nz
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Shoe Templates
Inner Sole Sole
This template is quite large made specifically so for this Shoe Cake.
It can be scaled down if you want to make smaller sized fondant
Cake toppers. If wanting to make fondant cake toppers, reduce this
Template by percentage, and also reduce the side profile shoe rest.
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Shoe Templates
Heel Cover
Toe Cover
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Template for Shoe Shape (Side Profile)
Use this template as a guide for the shape of the instep.
Cut along the dotted line and hold against the cake so you get an idea of the curve of the instep.
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Shoe Pattern # 2
These are just different options and shoe patters you can scale them down
to make fondant toppers. For the Wedge cake I have used the 1st pattern of
the sole.
Open Toe Top
Sole
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Sole Inner
Heel Cover
Closed Toe Top
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Workshop ~ Tutorial: Wedge Shoe Cake ~
Recipe: Mels Chocolate Cake ~
Ingredients
4 cups Sugar
3 cups plain Flour
1 cup Cocoa powder
4 tsp Vanilla extract
4 tsp Baking Soda
2 tsp Baking Powder
1 tsp salt
2 cups whole Milk
1 cup Oil
4 eggs
1 cups boiling water
2 Tbsp instant coffee granules (optional dissolve in the water)
Method
Preheat the oven to 180C. Grease and line a 10inch square or 2 loaf cake tins with baking
paper.
Place Sugar, flour, Cocoa, Vanilla, Baking Powder, Baking Soda, Salt, Milk, Oil and Eggs
into a food processor and process for a few minutes. Dissolve the coffee granules in the hot
water and add to the cake mix in the food processor and process until well combined and
smooth. Pour the mixture into the cake tin. Bake in the preheated oven for 1 hour 20 minutes
to 1 hour 30 minutes, or until a cake tester inserted into the centre of the cake comes out
clean. Cool on a wire rack.
Note: This recipe is a very runny mix - don't be alarmed. It is a no-fail recipe, and delicious!!!
**I sometimes substitute the oil with melted salted butter and dont use any salt.
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Recipes: Mels Chocolate Ganache and other delicious recipes ~
Chocolate Ganache Ingredients 500g Dark Chocolate pieces
1 Cup Cream (250ml)
Directions
Place the Chocolate and Cream in a double boiler/bain marie on low heat.
Stir continuously until the chocolate is melted and the Ganache is smooth and
glossy.
Keep aside to cool. When cooled and set (after a few hours), put into a piping bag
and pipe onto cupcakes.
Butter Cream Icing Ingredients cup Butter (113g) softened
1 tsp Vanilla Extract
2 cups (230g) sifted Icing sugar
2 tsp milk(optional)
Directions
Beat the Butter till creamy and smooth.
Beat in the Vanilla.
Gradually beat in the Sugar.
Beat in the milk. Beat until the Icing is
nice and fluffy.
Chocolate Cupcakes
Ingredients for 24 small cupcakes
225g Butter Softened 1 cups Icing Sugar 4 Eggs 2 tsp Vanilla Extract
2 cups Plain flour cup Cocoa
1 tsp Baking Powder 1 Tsp Baking Soda
tsp Salt 1 cup Milk
Directions
Preheat the oven to 180C.
Mix and sift dry ingredients (Flour, Baking Powder, Baking Soda, Salt & Cocoa) together.
Beat the sugar and butter. Add in the eggs one at a time and beat. Add the Vanilla.
Add the Flour mixture alternatively with the milk to the batter and mix.
Mix together do not over mix as this will make your cupcakes dry. Fill into a 24 cupcake pan fill each only full.
Bake for 16-20 minutes. Test for doneness with a toothpick at 16 minutes, if the cupcakes have domed. If crumbs are sticking to the toothpick, then they are done. They will finish
baking in the cupcake pan from the residual heat for a minute or two.
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~ Tutorial: Wedge Shoe Cake ~
Tools & Materials Required ~
Shoe Template (Sole, Top & Heel)
Shoe Shape Template (Arch of the In-step)
1 x 10 inch square Cake use a firm cake recipe
1 Kg of Chocolate Ganache or Butter Cream
Greaseproof Paper
Fondant: I used Bakels RTR (Ready to Roll) Fondant in 4 colours Brown 200g
Pink 200g Fawn 750g Skin Tone/light peach 200g Dark Peach 400g
Pizza Cutter
Round Jewel Mold (Available from my Etsy Store www.etsy.com/shop/melsugarmamas )
Stitch Tool
Edible Glue with brush (Recipe for Edible glue on the next page)
Cake Board for your Cake (I used a 10 inch round). You may choose to cover your Cake board or leave it bare.
Fondant Rolling Pin
Corn Flour for dusting (optional) Some dont use corn flour and just use a silicon rolling mat instead.
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~ How to make Edible Glue (my way easy peasy) ~
This Glue is easy to make and dries quite hard. It may take a few hours to dry completely.
How to make Edible Glue ~
Take a small piece of white fondant in a
small Microwavable dish.
Mash or flatten the fondant a bit.
How to make Edible Glue ~
Remove from the microwave and mix
well.
Your edible glue is now ready to use!
You may cover and keep your glue in
the fridge for a few days. If it gets too
dry, add a teaspoon of water and
microwave again for 30-40 seconds.
How to make Edible Glue ~
Microwave the fondant and water on
high for 40 seconds.
It may start to bubble.
How to make Edible Glue ~
Add a couple of teaspoons of water.
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~ Tutorial: Wedge Shoe Cake ~
Making the Wedge ~
Bake your Cake. (Recipe provided)
I used a 13 x 9 inch pan and then cut the
cake into 3 equal rectangles.
Making the Wedge ~
Level your cakes...using a long serrated
knife, cut off the extra raised bits so that
you have 3 equal rectangular bricks.
Making the Wedge ~
Cut out the templates of the sole and
the side profile from greaseproof
paper. Cut two each of the sole and 2
of the side profiles. Keep aside.
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~ Tutorial: Wedge Shoe Cake ~
Making the Wedge ~
Spread a layer of Ganache not too
thick.
Layering and Filling the Cake ~
I have lined a cake stand with Cling film I will be
using it as my base right up to the point when I will
cover the cake in fondant then I will move it to my
cake board.
Brush the inside of the cake with sugar syrup. This
keeps the cake moist. I always do that on all my
cakes.
Sugar Syrup: Boil 1 cup water with cup sugar.
Now we are going to fill the cake with your icing of
choice. I have used dark chocolate Ganache.
Making the Wedge ~
You dont have to spread it right to the
edges as you will be cutting away a lot
off the sides.
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~ Tutorial: Wedge Shoe Cake ~
Making the Wedge ~
Put on a little syrup on the second layer
not too much as you dont want your
cake to fall apart and be too wet.
Making the Wedge ~
Put the second layer on.
Making the Wedge ~
Spread on another layer of Ganache
not too thick.
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Making the Wedge ~
Smooth out the Ganache.
Making the Wedge ~
Put the third layer of cake on.
Making the Wedge ~
And once again - syrup the cake.
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Making the Wedge ~
You now need to stabilise the cake. I
have used regular drinking straws.
Making the Wedge ~
Place 1 straw into the heel portion of the
cake. Make sure the straw goes in
straight.
Making the Wedge ~
Cut off the extra bit of straw sticking
out. You want to cut the straw just
under the surface to do this, pull the
straw out about 5mm with the scissors
and snip. Then push the straw back
down below the surface.
CHILL YOUR CAKE. This is
necessary to set the Ganache so that you
can start carving the cake.
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Making the Wedge ~
You should already have 2 sets of your
side template cut out. You will need 2
of the side profile and 2 of the sole.
Making the Wedge ~
We will now prep the cake for carving.
Remove your chilled cake from the
fridge. Ensure the Ganache is nice a
firm.
Place the template against the cake.
Make sure you dont place the template
all the way to the back as you have to
carve the heel inwards.
Making the Wedge ~
Secure the template to the cake. Place 3
straws to secure. Make sure the straw
goes in straight.
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Making the Wedge ~
Secure the template to the cake. Place 3
straws to secure. Make sure the straw
goes in straight.
Making the Wedge ~
Secure the 2nd
template to the other side
of the cake too. Place 3 toothpicks into
the cake to secure. Make sure the straw
goes in straight.
Making the Wedge ~
Now we are going to carve the cake.
Slice off the first bit from the cake.
Making the Wedge ~
Slice off some more from the cake to
create the in-step.
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Making the Wedge ~
Start to shape the heel/wedge. Cut from
the top of the heel coming slightly
inwards.
Turn the cake around and make sure
that the carving is equal on the other
side too.
Making the Wedge ~
This is still a rough carve.
Now we will carve the Sole from the
top.
Making the Wedge ~
You should have 2 templates cut out of
the Sole.
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Carving the Wedge ~
Using a sharp, serrated bread knife, start to
carve the cake.
Carving the Wedge ~
Place the cut the Shoe Template on the Cake.
This will now be your guide to carving from the
top.
Carving the Wedge ~
Using the Shoe Sole Template as your
guide, start carving from the top to the
bottom. Leave a inch border around
the Shoe Sole Template and start slicing
away from the cake from the top all the
way to the bottom...giving the wedge
shape.
Cut around the toe.
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Making the Wedge ~
Keep carving away. Carve very thin
slices. Remember to leave a inch
gap/boarder of cake all around the sole
template.
Making the Wedge ~
The cake is taking shape!!
Carve around the heel -make it rounded
at the back.
Making the Wedge ~
Cut away a small bit from under the toe
to give the shoe its natural shape.
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Making the Wedge ~
Carve away on all sides until the Wedge looks
the correct shape.
I have placed a small piece of cake on the toe
as I found that the cake was facing downwards
just a wee bit too much.
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Carving the Wedge ~
Once you are happy with the shape
secure the shoe with a drinking straw. I
have secured it in 2 places the middle
and the toe.
Cut off the excess straw.
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Crumb Coating ~
Crumb Coating is a process in which a thin
layer of frosting is applied to the cake.
Crumb Coating does 2 things:
1. As the name suggests, it coats the
crumbs and tidies it up.
2. It provides a smooth and sturdy
surface to work with to apply the
fondant to.
A Crumb Coated cake is chilled before it is
covered with fondant so that the frosting
hardens a bit. This also adds to the fact that
you can further enhance the shape of your
cake to make very sharp edges or as in this
case, give your cake a perfect shape to add
your fondant and decorations.
It also keeps the cake from drying out.
I have Crumb Coated this cake with White
Chocolate. You can Crumb Coat the cake with
your choice of frosting (e.g. Butter Cream or
Ganache)
Crumb Coating the Wedge ~
Once you are happy with the shape
clean away all the crumbs.
Give the cake one last syrup to keep it
nice and moist.
The cake is now ready to be Crumb-
Coated!
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Crumb Coating the Wedge ~
When Crumb-coating, do not double dip
the knife back into the bowl. It will be
covered in crumbs. Instead have a little
bowl handy and scrape/wipe the palette
knife into the bowl.
Crumb Coating the Wedge ~
I added a little more cake to the top
before completing the Crumb Coat as I
felt that the shape of my cake needed a
little more to be more realistic.
Crumb Coating the Wedge ~
When Crumb-coating, do not double dip
the knife back into the bowl of frosting.
It will be covered in crumbs. Instead
have a little bowl handy and
scrape/wipe the palette knife into the
bowl.
Crumb Coating the Wedge ~
The entire cake was crumb coated. I
also used a container of hot water and
dipped my palette knife into it, wiped
off the excess and smoothed out the
White Chocolate Ganache.
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Workshop ~ Tutorial TIP: Wedge Shoe Cake ~
TIP The Hot Knifing process!!!
Coat the cake in Ganache.
Ensure that you enhance the shape: you
can do this at the crumb-coating stage.
What that means is you can fill in any
gaps etc and maintain the shape. This
will also seal the cake.
After you have applied a thin layer of
Ganache to coat the cake all over the
cake is chilled for a few hours or till the
Ganache/frosting sets.
This is my crumb-coated cake out
from the fridge ready to be hot-water
knifed. I may not know the technical
terms for these methods this is just
what I call it!
**Note that this cake/method is of a
previous cake.
Hot Water method ~
This method is used to smooth out your crumb-coat and give sharp edges to your cake if needed. Boil a
jug of water. Make sure there is enough water to make you a cuppa tea after you hot-water the cake!
Use a metal palette knife I have used a flat butter knife as the area to smooth was quite small.
Fill a container with the hot water and sit the knife in the hot water. Allow the knife to heat up. Keep a
towel handy to wipe off excess water. Remove the knife from the water, give it a quick wipe on the towel
and use the hot knife to smooth your frosting /Ganache.
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Workshop ~ Tutorial: Wedge Shoe Cake ~
Above are some photos of beautifully ganached cakes.
Hot Water method ~
Remove the hot palette knife, wipe off excess water and start
to run along the surface of the cake to smooth out the Ganache.
Dip it into the water again and repeat the process, smoothening
all over the cake until you get a nice smooth cake.
http://www.youtube.com/watch?feature=player_embedded&v
=qFtm8q4m4Bk
Getting a smooth edge on your cakes ~
This is a link from Inspired by Michelle Cake Design she has done a fabulous video on how to make Ganache,
crumb-coat and get really smooth edges on your cakes.
http://www.youtube.com/watch?feature=player_embedded&v=qFtm8q4m4Bk
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Smoothening the Crumb-coat ~
Smooth your cake with the hot water method till you are happy with the desired effect. I have not worried too
much about getting absolute smooth edges as I will be covering with 2 layers of fondant one layer will be the
base coat and the top layer will be the design coating.
Once the Ganache has been smoothened out, your cake is now ready for designing fondant. As fondant will
move and shrink ever so slightly after it has dried, it is a must to put on a base coat of fondant.
For the bottom of the wedge , as it is made from strips of fondant it needs to be covered with a base coat of
fondant first. The base coat will also provide a covering for the Ganache so that it does not peak through the
pieces of design fondant.
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Fondant & Design work ~
Cover your cake board. You can choose
to keep it uncovered.
Place the chilled crumb-coated cake
onto the prepared cake board. Stick the
cake to the board with a little melted
white chocolate. It will set hard and
stick the cake well to the board.
Fondant & Design work ~
Cover your cake with the peachy, skin-
tone coloured fondant.
Fondant & Design work ~
If you feel confident enough, you can
cover the whole cake in one piece of
fondant, or if you like you can do it in
parts as I have done on the next page.
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Covering the Shoe Cake in parts ~
Roll out the Fawn coloured fondant.
This is going to be your base cover.
The surface of your cake should have
just been hot-watered so it should be
damp (not pools of water just moist
enough to make the fondant stick to the
Ganache.)
If it is not moist, you may brush the
crumb-coated cake with a little edible
glue or sugar syrup.
If you feel confident enough, cover the
entire cake with this colour; if not, it is
just as easy to do each side separately.
Covering the Shoe Cake ~
Place the piece of rolled fondant onto
one side of the cake. Gently but firmly
pat it to stick to the side.
With your blade tool, cut around the
base of the shoe to remove excess
fondant.
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Workshop ~ Tutorial: Wedge Shoe Cake ~
Covering the Shoe Cake ~
With your blade tool, cut around the top
of the sole, to remove the excess
fondant.
Covering the Shoe Cake ~
Once the excess fondant is cut away, it
should look like this.
There is a join in the fondant at the front
and the back.
Covering the Shoe Cake ~
...and the view from the other side...
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Design & Fondant work ~
Push the dowel well into the cake and
into the cake board.
Design & Fondant work ~
Push the dowel in straight. Cut off
excess bit.
Design & Fondant work ~
Now one final wooden dowel to secure
the cake to the cake board/cake drum.
The dowel is pushed right down into the
cake board / cake drum.
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Design & Fondant work ~
A view from below!
Design & Fondant work ~
Cut off excess fondant around the toe.
Design & Fondant work ~
Cut out a small piece of Brown fondant
and cover the underside of the toe.
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Design & Fondant work ~
You should have a second cut out of the
Sole.
Brush the top of the cake with glue.
Using the Sole template, cut out a Sole
shape using the pink fondant.
Run the stitch tool around the edge of
the sole.
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Join me on Facebook ~
www.facebook.com/sugarandspicecelebrationcakes
For awesome and unique Cutters & Molds
www.etsy.com/shop/melsugarmamas
Design & Fondant work ~
Stick the Sole onto the cake.
Design & Fondant work ~
If you are lucky enough to have a label or logo, you
can stick it onto the cake. It is an edible print image.
The image is printed on rice paper. I suck the logo
image onto a small rectangle of beige fondant, apply
a little edible glue to the underside and stick onto the
cake.
If you dont have an edible image and feel confident
enough you can even paint on the birthday girls
name where the logo is.
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Workshop ~ Tutorial: Wedge Shoe Cake ~
Design & Fondant work ~
Brush the sides with edible glue.
Making the sides ~
Roll out the fawn coloured fondant.
We are now going to make the plaited
jute effect for the sides of the shoe.
Making the sides ~
Cut strips around an inch wide.
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3
2
1
Making the sides ~
With the blunt roller tool, make slants
down one side of the strip as shown in
sketch 1.
Then run the tool and make slants down
the other side of the strip as shown in
sketch 3, making the slants so that they
fit between the strips on the other side to
give a plaited effect
These strips will then be stuck to the
side of the wedge to make the plaited
jute effect.
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Cut
Making the sides ~
Start to stick the plaited strip, starting
from the bottom toe end.
Cut away the excess.
Making the sides ~
Continue with the second strip.
Making the sides ~
Keep going all around the shoe from the
bottom up till you come to about half
way.
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Workshop ~ Tutorial: Wedge Shoe Cake ~
Making the sides ~
Keep going until you have completely
covered the sides of the wedge.
Making the sides ~
Once you come half way up the side,
then start to take the strip up along the
top edge of the shoe.
Making the sides ~
Keep going all around the shoe from the
bottom up till you come to about half
way.
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Workshop ~ Tutorial: Wedge Shoe Cake ~
Making the sides ~
Looking at the cake with the sides
completely covered.
Making the sides ~
Looking at the cake with the sides
completely covered.
Finishing the top ~
Roll out a long noodle in skin-tone
fondant.
Make sure that the noodle is long
enough to go completely around the top
edge of the sole.
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Finishing the top: HEEL ~
Stick the rolled out noodle of fondant around the
sole.
***This particular shoe was made a little bigger
than my template as I needed some extra cake to
go around. So I had to cut out a much larger piece
for the heel cover.
Knead out the fondant for your heel cover and toe
covers. Add in a little Tylose / Gum to stiffen and
harden so that the gumpaste will stay up nicely.
Cut out a large semi-circle. I used my zig-zag
wheel cutter on the outer rim.
Trial the back piece place it on the heel to see if
it is big enough. It should look proportionate to
the whole shoe.
It should stand high enough and wrap around the
heel enough to cover the whole heel. If its not
do it again!
I also made little holes on each scallop to further
decorate the shoe.
Brush the back and sides of the heel with glue.
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Making the toe ~
Cut out the 4 strips about inches
wide.
1 Strip = 10cm
1 strip = 12cm
1 strip =13cm
1 strip = 15cm
Run the stitch tool along both edges of
each strip.
Make sure that your fondant/gumpaste
is nice and firm otherwise the toe straps
wont stay standing.
Apply a little edible glue to the edges of
the seam and stick the strips as shown in
the picture.
Place a small piece of rolled up cling
film under the strips to support them and
hold them up.
Finishing the top ~
Stick the prepared heel cover to the top
of the shoe.
Make sure the edges are tucked in
neatly.
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Making the toe ~
You can use either 3 straps or 4 straps for your shoe.
Add the rest of the toe straps. Allow to dry for a bit.
Making the toe ~
Using a mold, make a jewel broach.
Dust it with Shimmer dust. I used
Antique Pearl.
You can make any pattern you like.
You could make a buckle, or even put a
flower...or nothing at all!
This Jewel Broach Mold is from my
Etsy shop.
Apply a little edible glue to the tops of
the toe straps.
Add the Jewel broach and support the
toe straps with a little rolled up paper
towel or cling wrap.
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Workshop ~ Tutorial: Wedge Shoe Cake ~
For more molds, tutorials & cutters, visit
my website or my Etsy shop ~
www.sugarandspicecakes.co.nz
www.etsy.com/shop/melsugarmamas
Making the Heel strap ~
Cut out a strip about 20cm long by 1cm
wide. Run the stitch tool down both
sides. You may want to add some
Tylose to make the strap a bit stiff.
This is going to be the strap that will go
on the heel back.
Cut the end of one side in an arrow
shape, as shown in the picture.
Making the toe ~
Dust the toe straps and the Jewel Broach with
Shimmer dust. I used Antique Silk.
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Workshop ~ Tutorial: Wedge Shoe Cake ~
Making the Heel strap ~
Cut out a strip about 20cm long by 1cm
wide.
This is going to be the strap that will go
on the heel back.
Brush the strap with Shimmer dust.
Making the Heel strap ~
Cut out a small square. Cut out the
centre of the square. This is going to be
the buckle.
Curve the strap into a circle, stick one
end as shown in the picture.
Making the Heel strap ~
Place the strap on the heel cover at
approximately where you would like it
to sit.
Now we will make the back strip to hold
the ankle strap.
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Workshop ~ Tutorial: Wedge Shoe Cake ~
Making the Heel strap ~
Apply a little edible glue down the back
of the heel.
Making the Heel strap ~
Stick the strip to the back of the heel.
Place the ankle strap at the top, fold the
strip over the ankle strap to create a
loop.
Making the Heel strap ~
Cut out a strip about 12cm long by 1cm
wide.
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Workshop ~ Tutorial: Wedge Shoe Cake ~
And wah-lah! You are done!
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Making the Heel strap ~
Place the ankle strap at the top, fold the
strip over the ankle strap to create a
loop.
** In this picture, my ankle strap
opened up, but that is not a problem,
just place where you want it and re-
attach.
Putting on the finishing touches ~
I dusted the jewel broach toe piece with
antique silk lustre dust. I also dusted
and brushed all parts of the peach
coloured fondant with shimmer dust.
Be very careful on the toe straps as they
may be fragile and you dont want to
crack them.
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Workshop ~ Tutorial Wedge Shoe Cake ~
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Workshop ~ Tutorial EXTRA TIP: Wedge Shoe Cake ~
TIP: How to slice cakes ~
This method is great if you need to slice
the cake in layers so that you can
layer/fill it with Ganache or Butter
Cream.
Slicing the Cake for layering using the cheese wire method ~
I have used the cheese wire method to slice cakes. It is a method where you run a thin piece of nylon wire (in
my case I have kept a piece of fishing line specifically for this job!) through the middle of the cake. It gives a
clean cut.
To slice the cake, place the cheese wire around the cake at the level you want to cut, holding both ends of the
wire tight at 1 corner. Holding opposite sides of the wire, firmly pull apart while keeping the wire at the level of
where you want the cake to slice. Pull the wire through the cake towards you, the wire will slice the cake with a
clean cut.
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Workshop
~ Tutorial TIP: Wedge Shoe Cake ~
Place the Wire around the cake. Pull the wire through the cake and out the other side.
CAKE CAKE
Making the Wedge ~
And there you have it - a nice clean cut.
Filling the Cake ~
OPTIONAL: Brush the inside of the
cake with sugar syrup. This keeps the
cake moist. I always do that on all my
cakes.
Sugar Syrup: Boil 1 cup water with
cup sugar.
Now we are going to fill the cake with
your icing of choice. I have used dark
chocolate Ganache.
Spread a layer of Ganache not too
thick.