Tutorial Wedge Shoe Cake by Sugar & Spice Cakes

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~ Tutorial: Wedge Shoe Cake ~
~ Please read my Terms & Conditions ~
www.sugarandspicecakes.co.nz
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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 mel@sugarandspicecakes.co.nz
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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 AngloIndian (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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~ 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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~ Tutorial: Wedge Shoe Cake ~ 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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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 ~ Add a couple of teaspoons of water.
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 ~ 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.
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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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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 ~ Spread a layer of Ganache not too thick.
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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Making the Wedge ~ Put the second layer on.
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 ~ 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 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. Secure the template to the cake. Place 3 straws to secure. Make sure the straw Slice off the first bit from the cake. goes in straight.
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 ~ Place the cut the Shoe Template on the Cake. This will now be your guide to carving from the top.
Carving the Wedge ~ Using a sharp, serrated bread knife, start to carve the cake.
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 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 CrumbCoated!
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)
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Crumb Coating the Wedge ~ When Crumb-coating, do not double dip the knife back into the bowl bowl.of It frosting. will be covered It will be in covered crumbs. inInstead crumbs. have Instead a little bowl a have handy little bowl and scrape/wipe handy and the palette knife into the scrape/wipe the bowl. 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 ~ 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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~ 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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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
Above are some photos of beautifully ganached cakes.
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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, skintone 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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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 ~ 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.
Design & Fondant work ~ Push the dowel in straight. Cut off excess bit.
Design & Fondant work ~ Push the dowel well into the cake and into the cake board.
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Design & Fondant work ~ Cut out a small piece of Brown fondant and cover the underside of the toe.
Design & Fondant work ~ Cut off excess fondant around the toe.
Design & Fondant work ~ A view from below!
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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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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. Join me on Facebook ~ www.facebook.com/sugarandspicecelebrationcakes For awesome and unique Cutters & Molds www.etsy.com/shop/melsugarmamas
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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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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.
1 2
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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.
Cut
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Making the sides ~ Keep going all around the shoe from the bottom up till you come to about half way.
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 until you have completely covered the sides of the wedge.
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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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Finishing the top ~ Stick the prepared heel cover to the top of the shoe. Make sure the edges are tucked in neatly.
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.
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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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Making the toe ~ Dust the toe straps and the Jewel Broach with Shimmer dust. I used Antique Silk.
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.
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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 ~ 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 ~ 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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Making the Heel strap ~ Apply a little edible glue down the back of the heel.
Making the Heel strap ~ Cut out a strip about 12cm long by 1cm wide.
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.
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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 reattach.
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.
And wah-lah! You are done!

Visit our website www.sugarandspicecakes.co.nz and join us on Facebook to be in to WIN FREE stuff, be the first to know about our Competitions.
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~ Tutorial Wedge Shoe Cake ~
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~ 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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~ Tutorial TIP: Wedge Shoe Cake ~
CAKE CAKE
Place the Wire around the cake.
Pull the wire through the cake and out the other side. 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.
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Tutorial Wedge Shoe Cake by Sugar & Spice Cakes

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