How To Make A High Heel Cake Topper
Munition
- Staples
- Big cylinder
- Exact knife
- Asterisk Tool
- Brush
- Edible glue
- Sugarpaste has 3 optional colors
- #1 round head
- Paper straws
- Tissue
- Shoe model
Roll the sugar to a thickness of 3 mm. Use the precision knife to cut the base and place it on the cylinder to shape. Use a tissue if additional assistance is needed.
Roll out the second colorway to a thickness of 1 mm, and cut off the liner. Use the star tool to make a stitch along the edge of the pad. Apply edible glue to the base and carefully apply the backing. If you want to paint the lining (like I did with this shoe) do this now. I used silver dust mixed with some clear alcohol.
Roll out the sugar cream of the same color as the sole of the shoe to a thickness of 2mm and cut off the back of the shoe. Again, use the star tool to sew along the edges on both sides of the back piece. Brush some edible glue along the bottom edge of the piece and attach it to the base.
Cut the top of the shoe out of the same piece of cream and sew on one of the sides. Flip the sticker over and apply edible glue as shown and attach to the base. Since these pieces are so small I don’t usually need any support for the upper, but if it doesn’t hold its shape, you can use paper towels for support.
Allow to dry until the glue has set and the pieces are firm enough to hold their shape to the touch, a few hours to overnight.
Roll the sugar to a thickness of 1-2 mm, cut off the center strap and sew along the edges of the cake. Attach it to the base using edible glue. You want the distance between the strap and the so-called top of the shoe to be equal to the width of the strap. Let it dry for a few hours before moving on to the next steps.
Read more: how to hang Christmas lights on a brick house Cut off the top strap from the pattern. Roll some white sugar into a thin sausage and shape around the top strap as shown in the picture. Set aside.
Roll a small ball with white sugar, approx. Diameter 4mm. Cut it in half and roll into two new balls.
Use your fingers to smooth them out a bit and use the round tip to make a small hole in the middle. This will be the eyelet for the lock. Roll a piece of sugar as thin as possible without breaking. Cut it into a small rectangle (as shown in the picture). You’ll adjust the length later, so just make sure the width is small enough to fit in one of the eyelets.
Roll the line (same color as the rest of the strap) to a thickness of 1-2 mm, and cut off the top strap. Make a stitch along the edge and as shown in the picture.
Glue the small circles and thin sausages you made earlier to the pointed side of the strap.
Trim the ends of small sausages and add small rectangles. Cut the small rectangle to the desired length and glue it to the strap. Color the details with some metallic colors or leave them as is.
Attach the strap using edible glue, supporting it with a paper towel. Make sure the strap is horizontal! Let dry overnight before continuing with adding ruffles and heels.
Roll out the whipped cream to a thickness of 1-2 mm and cut off the “strap that supports the ruffled part”. Attach the strap with edible glue.
From the same fondant, cut out 5 pieces of ruffled fabric and put them in a plastic bag to prevent them from drying out too quickly. Take out sections of fabric one at a time and sew along the edges using the star tool. Place a straw across the ruffled fabric and fold the fabric over. Glue the ends together and place it in the bag again (without removing the straw), repeat the process with all five pieces. For the final ruffle, you sew one more line as shown in the picture.
Once all five are complete, use edible glue to attach them, making sure they are spaced an equal distance apart and in a straight line. Allow to dry until the glue sets, and you can touch the ruffles without losing their shape.
Cut a straw to the length as shown in the picture and knead a little sugar until pliable and smooth, taking too much, not too little.
Brush the straw with edible glue and push it into the sugary taste as shown in the picture.
Shape the heel as desired. Use the pattern for the sole as a guide to get the top of the heel to the right size. Never push your fingers into the heel to get the right shape; leaving only fingerprints. Instead, pull your fingers down with even pressure until the inferno is thin enough and has a smooth surface. Once you like its shape, set it to the right and check if it fits the rest of the shoe. If not, reshape it. Continue doing this until you are satisfied. Attach it with edible glue.
Roll out a small and slightly flattened ball of sugar to form the base of the heel. Attach it with edible glue and let the shoe dry overnight or longer until the glue has dried and the glue has set. Then your high heel cake topper is ready to be placed on a cake! Just be aware that the thin strap makes it quite flimsy, so be careful with it and don’t move it more than necessary! Read more: how to attach a leather strap to a bag
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