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Purple Passion Fondant High Heel Shoe

When I decided to write a tutorial on fondant/gumpaste shoes I quickly learned there was a very limited amount of information on how to create a realistic platform stiletto high heel shoe. I finally went to talk to a shoe cobbler, who else could explain the structure of a platform high heel.

It is possible to create the platform high heel with cake in lieu of the styrofoam. Follow the same instructions except bake a 6×2-inch cake, cut the cake horizontally, with the platform template cut two platform cake pieces fill the center and cover with a crumb coat of butter cream and marzipan.

The platform of the Stiletto:

With a marker trace around the portion of the small sole, cut the foam with a hot tool for foam or use a craft blade.

Put a mask over your mouth and nose and proceed to sand a slant on the toe portion. Smooth the sides of the styrofoam platform… the smoother you can get the styrofoam the nicer the fondant will lay.

Cut out all your templates, make sure to cut the small sole on a piece of cardboard. With a hot glue gun, glue the back of the small sole cardboard cut out, at the toe, and attach the template to the styrofoam platform. With a skewer push a small hole through the heel of the cardboard template. Place the prepared platform with the template on a styrofoam block and set aside.

Begin to soften your purple fondant (or color of choice), add about 1- 2 teaspoon of tylose. The more tylose you add to the fondant the faster your shoe will dry.

Roll the fondant in your hands to create a crease free ball. Turn the ball into a pear shape, elongate the pear to tapered at the bottom about 3mm to 5mm, leaving a wide enough top to fit under the heel form, about 2cm. Smooth the heel with fondant smoothers.

Carefully and slowly twist a skewer through the top of the heel to the bottom. The skewer needs to be as centered as possible. Re-shape the heel with your fondant smoothers.

Ivory Decorative Strip:

Knead your tylose prepared ivory fondant, roll the fondant with a fondant rolling pin, and place in a pasta machine to #4 thickness. Cut with a ribbon cutter and taper with a tissue blade. Brush a small amount of edible glue on the front of the heel, attach, and smooth with fondant smoothers. Cut the top of the heel with a tissue blade straight down.

The Tap:

Take a marble size of kneaded black fondant about 3mm to 5mm/ 1/4-inch thick. Take your heel push the bottom of the skewered heel through the black fondant. Carefully create an impression of the bottom of the heel on the piece of black fondant. Cut the impression mark and glue, with edible glue or sugar water, the black fondant onto the bottom of the heel. Place the heel into the styrofoam block and allow to dry overnight.

The Platform and Sole of the stiletto:

Roll out some black fondant to a #0 on a pasta machine, generously apply edible glue to the bottom of the styrofoam platform, smooth the black fondant, make sure the black fondant covers the incline toe portion..set aside.

The sole:

Start with the bottom of the sole, roll out prepared ivory fondant #1 on the pasta machine. Using the larger sole template cut the back of the sole (use x-acto blade), make sure to turn the template to the opposite side for the back sole. Apply a small amount of edible glue to the back of the cardboard. Attach the ivory fondant to the cardboard. Use you tissue blade to cut the fondant sole back where it meets the styrofoam.

Repeat the exact same steps for the front of the sole, taking care to turn the template right side up. Add the edible glue to the ivory fondant and the top of the cardboard. Smooth the two pieces together until they look like one. Use a small amount of crisco to bind the edges.

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