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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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

[email protected]


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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


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.


Shoe Templates

Heel Cover

Toe Cover


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.


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


Sole Inner

Heel Cover

Closed Toe Top


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.



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.


Workshop

~ 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.


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.


Microwave the fondant and water on

high for 40 seconds.

It may start to bubble.


Add a couple of teaspoons of water.


Workshop


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.


Workshop


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.


Workshop


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.



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.



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.



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.



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.



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.



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.



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.



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.



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.



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!




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.


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.


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.


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.


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.



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



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.



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.


Cover your cake with the peachy, skin-

tone coloured fondant.


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.



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.




With your blade tool, cut around the top

of the sole, to remove the excess

fondant.


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.


...and the view from the other side...



Design & Fondant work ~

Push the dowel well into the cake and

into the cake board.


Push the dowel in straight. Cut off

excess bit.


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.




A view from below!


Cut off excess fondant around the toe.


Cut out a small piece of Brown fondant

and cover the underside of the toe.




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.



Join me on Facebook ~

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For awesome and unique Cutters & Molds

www.etsy.com/shop/melsugarmamas


Stick the Sole onto the cake.


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.




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.



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.



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.



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.



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.



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.



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.



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.



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.





wide.

This is going to be the strap that will go

on the heel back.

Brush the strap with Shimmer dust.


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.


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.




Apply a little edible glue down the back

of the heel.


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.



wide.



And wah-lah! You are done!

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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.


Workshop ~ Tutorial Wedge Shoe Cake ~


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.


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.

tutorial wedge shoe cake by sugar & spice cakes

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wedge shoe cake

spice cakes

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tier wedding cake

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