NY Cake – MINI – Stiletto High Heel Shoe Kit by Lisa Mansour
Create the most fashionable cakes with this Mini Stiletto High Heel Shoe Kit.
With this stiletto kit, you can create stylish open toe, closed toe, closed shoe and one-sided shoes for your cakes and other delicious creations.
- 1 x 3″ Stiletto High Heel Silicone Mould
- 2 x Drying Ramps
- Templates for Shoe, Heel & Toe Strap, Sole & Inner Sole.
The kit can be used with with chocolate, Isomalt, sugarpaste and gumpaste.
Finished Stiletto measures approximately: 3.5″ High x 4″ Long x 2.25″ Wide
Step by Step:
Step 1. Knead the fondant and fill up the mould, smoothing the side down. Trim the excess fondant with a palette knife. Freeze for 5-7 minutes until firm. Invert the mould, bend back and remove the fondant heel. Allow to dry overnight. If in a hurry, add one tsp of CMC(tylose) to the fondant for it to dry quicker, or use gumpaste.
Top Top: For the first time, dust the mould with vegetable shortening to keep it from sticking.
Step 2. Roll out the fondant 1/4 inch thick. Trace the Sole-Pattern F, with a mini fondant wheel.
Step 3. Dust the foam with cornstarch on the parts that touch the fondant, so it doesn’t stick. Match the heel to the sole and attach with piping gel or edible glue.
Step 4. Roll out fondant to 1/8 inch and cut out the inner sole. Run along the inner edge with a stitching wheel to give a stitched effect. Attach to the sole with piping gel or edible glue.
Step 5. Roll out fondant 1/4 inch thick and cut out the open-toe pattern.
Step 6. Roll out fondant 1/4 inch thick and cut out the side-strap pattern.
Step 7. Decorate and embellish your shoe any way you wish, using lustre dusts, gels and more!