I’ve always wanted to do shoes on a cake, and for my friend’s daughter’s 21st I got to do just that. In all honesty it was a bit more than I bargained for as it wasn’t a standard pair of stilettos she was after, but platform boots with spikes running down the back!
Well I do love a challenge so got my thinking cap on. How to do this?! Thankfully I had plenty of time up my sleeve so could ponder on it for a while. Eventually I realised I’d better set to work and just give it a go.
Now I’m not a shoemaker or a seamstress so had to guess a bit at how to make a pattern that would work. I started with the sole and set that to dry in shape (along with a few extra’s just in case). And did the same with the heels, and added the spikes. These also needed time to set before putting it all together.
A few days later I set to work and cut a pattern from paper that looked sort of right. Hmmm, when I tried to piece it all together it just wasn’t quite right, the pattern needed adjusting. So set them aside and tried again. At this point I was thankful for the extra soles.
This time it worked better. It was very hard to stick it all together as the icing needed to be soft enough to mould without cracking but firm enough to stay in place. I stuffed crunched up Gladwrap (plastic wrap) in the shoe to help to hold the shape.
The cake itself was a triple layer chocolate with gnache filling, simply iced in white with black fondant lace around the front. This tied in with the black and white party theme, and black lace on the invites.
While storms raged outside this long weekend I was baking up a storm indoors. Last week I started experimenting with new cupcake flavours. It has become an addiction now, looking for that ultimate cupcake flavour.
I had an extra day off so tried a few more varieties today. Thanks to the wonderful folk at A Touch of Italy for the samples to experiment with.
Samples of my latest favourites have gone out to a bunch of taste testers, I wonder which will be the most popular, Limoncello, Coffee and walnut or Coffee deluxe.
A stars and stripes cake for a Kiwi-American birthday celebration in good old NZ. The family provided me with the lovingly baked the fruit cake, which smelled just divine! My job was to ice it with an American theme. It had an almond then fondant icing layer with fondant stars and stripes. Turned out very 4th of July looking.
After reading up on the stunning and intricate piping work that Eddie Spence does. I thought I’d give it a try. Thankfully I had a set of his step by step instructions to follow. It turned out quite well for a first attempt. Though I think I need to work on getting my lines the same length and maybe being a bit more tidy.
Amazingly this was easier than I thought it would be, and I just love the way the loops seem to defy gravity. A steady hand is necessary and I did have to redo a couple that got knocked off. I would not want to have to transport a cake like this anywhere, one bump in the road and it could all shatter.