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Shoes & Shoe Boxes

Idea gallery #1729
Shoes & Shoe Boxes
Ingredients and Supplies
Mini Wedge Heel Shoe Mold
Mini Shoe Cutter and Former Set
Waffle Texture Mat
Diagonal Stripes Stencil Set
Pencil Stripes Stencil Set
Rice Krispie Treat Sheet
8' cake drum
white rolled fondant
burgandy rolled fondant
violet rolled fondant
black rolled fondant
beige rolled fondant
blue rolled fondant
palette knife
black royal icing
burgandy royal icing
violet royal icing
rolling pin
lemon oil or grain alcohol
brushes
flexible poly blade
pastry wheel
piping gel
gold luster dust
sharp knife
fabric ribbon
  • alt images
Instructions
Mold shoes according to package directions and allow to dry overnight.

Cut Rice Krispie Treat into 3" long x 2" wide x 1 1/2" deep box. Do this two more times for a total of three boxes. Roll white rolled fondant to 1/4" thickness, place medium size waffle texture mat on top of fondant and roll over mat with even pressure. Remove mat and cut an 8" circle to cover the cake drum. Brush drum with piping gel and place fondant circle on top. Attach fabric ribbon to outside of cake drum.

Knead and soften white fondant. Dust the work surface with powdered sugar or cornstarch. Roll fondant the length and height desired. It is very important that the fondant does not stick to the surface during this entire process.

For violet striped box: Place stencil A on top of the rolled fondant. Spread royal icing onto the stencil. Scrape the stencil so there is not any excess royal icing on the stencil. Hold onto the ends of the stencil A and lift straight up. Allow the first color to set completely. A thin layer of royal icing will typically set in 10-15 minutes. Humid areas may require additional time.
Use pastry wheel or poly blade to cut the fondant in sections to cover each side of one of the boxes. Brush box with piping gel and cover with fondant sections. Roll a piece of violet fondant 1/8" thick and cut a 3 1/2" x 2 1/2" rectangle. Brush the top of the box with piping gel and cover the top of the box, leaving 1/4" hangover of fondant on each side of the box.

For the gold box: Use pastry wheel or poly blade to cut the fondant in sections to cover each side of one of the boxes. Brush box with piping gel and cover with fondant sections. Roll a piece of violet fondant 1/8" thick and cut a 3 1/2" x 2 1/2" rectangle. Brush the top of the box with piping gel and cover the top of the box, leaving 1/4" hangover of fondant on each side of the box. Mix gold luster dust with lemon oil or grain alcohol to make a paint. Paint the entire box with the gold luster paint and set aside to dry.

For the burgandy striped box: Place stencil A on top of the rolled fondant. Spread royal icing onto the stencil. Scrape the stencil so there is not any excess royal icing on the stencil. Hold onto the ends of the stencil A and lift straight up. Allow the first color to set completely. A thin layer of royal icing will typically set in 10-15 minutes. Humid areas may require additional time.
When the first color is set, place stencil B onto the fondant, lining up the design. Spread royal icing onto the stencil. Scrape the stencil so there is not any excess royal icing on the stencil. Hold onto the ends of the stencil B and lift straight up. Use pastry wheel or poly blade to cut the fondant in sections to cover each side of one of the boxes. Brush box with piping gel and cover with fondant sections. Roll a piece of burgandy fondant 1/8" thick and cut a 3 1/2" x 2 1/2" rectangle. Brush the top of the box with piping gel and cover the top of the box, leaving 1/4" hangover of fondant on each side of the box.

Place boxes on cake drum then place shoes on top of boxes.

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