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  • Welcome to How To Cook That I'm Ann Reardon

  • The large number of requests for a converse shoe got it to the top of the list.

  • So today we will make this shoe, I am making it fairly small, it's enough for about 14

  • people. If you want to enlarge it you can just enlarge the template.

  • Firstly print the template and you can get that and all the recipe details on the website

  • howtocookthat.net and I'll put a link in the description just below this video.

  • Bake 1 1/2 times the recipe for the chocolate cake in two trays. And you will have about

  • half of a tray left over which you can use for something else. And mix a double quantity

  • of the chocolate buttercream recipe and mix that until it is nice and smooth.

  • Once your cakes are cooked and cooled then you can level off the tops and we're ready

  • to start. Place your sole shaped template onto the cake

  • and cut around it, and then cut out two more so you have three altogether.

  • On a cake board put a small amount of frosting that just stops the cake from slipping off

  • and add your first layer. Spread some buttercream over that so that

  • it is even and level then add another on on top. And then do that again with another layer

  • of buttercream and another layer of cake. Add the side template to the side of the cake

  • so you can see where you are up to. Put the sole back on top and then fold it at the point

  • where the side template is joining the cake so that you can cut smaller pieces of cake

  • to stack on top of that. Cut around the smaller piece a couple of times

  • and stack it on top. Put your template up next to it and cut out

  • the shape of the shoe just going along the template there.

  • Now when you look at it from the top you can see the edges are sharp corners, we want to

  • round that off using your knife. Shave off a little bit at a time so you end up with

  • a nice rounded shoe shape. Once you are happy with it cover the whole

  • thing in butter cream, you can use a piping bag to almost like colour it in and then smooth

  • it out with your spatula to make it nice and smooth. Once you are happy with it place it

  • in the fridge.

  • Now to make all the details that we need find two things that are the size shown on the

  • template I am using piping tips. Cut out the middle circle and then the outer circle to

  • make the grommets for the shoe. Then keep going make more and more and more because

  • you need 20 of these, perhaps make a couple of extra just in case why not.

  • Roll out some more white and cut out a circle in the size shown on the template. Take a

  • slightly smaller cutter and brush using blue gel food colouring around the top edge of

  • it, And then just very gently place it onto your circle and pull it back off and it leaves

  • that nice blue circle on there. Roll out some dark blue and use the start

  • to cut out a star and then very carefully pick it up and place it in the centre of the

  • circle. use your knife to straighten up the edges of the star and make sure it all looks

  • good. Take some red gel food colouring and a tiny

  • paint brush and paint on the letters. Look at the picture andsee where each letter is

  • in reference to the points on the star and that will help with the spacing it out and

  • getting it in the right place or roughly in the right place.

  • Then add in the other details, an even finer paint brush would help here because it is

  • so small. Then leave those to dry out. They are only small so they are not going to take

  • long.

  • Back to our cake first we want to cover the top. Cut a piece of black a little larger

  • than you need and then drape it over the top. Use your fingers to smooth the sides so there

  • are no lumps, it should be level with the buttercream because we don't want to see a

  • bump when we put our side fondant on there. Gently roll the rolling pin on the top to

  • smooth it out you don't push down here you're just gently rolling.

  • Make yourself a cardboard support and cover it in non-stick baking paper so the fondant

  • won't stick to it. Then place that gently on top of the shoe to support the tongue fondant

  • when we put it on top. Roll out some black and some cream fondant

  • and then cut a piece of cream a little bit larger than the top part of the tongue. Place

  • it onto the black and then cut all the way around the template.

  • Carefully lift it up and with the cream coloured side down place it onto the cake. You want

  • the tongue to sit above the top of the cake there, just resting on the support we made.

  • The rest can just go down over the cake, smooth it on and trim around the base. Then on the

  • edges where you've got it just push it into the buttercream again just like we did with

  • the top bit so it's level with the buttercream so you don't get that bump.

  • Now cut out the side of the shoe template and then add a strip of cream fondant to the

  • top edge of it. Use a dress makers stitch tool or a spike

  • wheel it is called sometimes and roll that along so it looks like a line of stitching.

  • Take an extra strip of cream and place it along the rest of the top edge You could line

  • the whole thing with cream fondant but I didn't want the fondant to be that thick.

  • Add it to the side of the cake, again you want the top to come above the level of the

  • actual cake and rest on the cardboard. It should come around and overlap the tongue

  • part and come down the side but all the way to the toe it is about and inch back form

  • the end of the shoe. Smooth it down to the base and then trim it off using a knife. Then

  • repeat that on the other side of the shoe. Place a strip of white fondant straight across

  • the toe, smooth it down and trim around the base. Then use your knife to carefully trim

  • around where the side pieces are it shouldnt overlap them it needs to come off.

  • For the back of the heel cut a strip of black and run the spike wheel along the length twice

  • on each side like a double row of stitching. Make sure the top of it is straight and then

  • add it to the back of the shoe trimming it off at the bottom.

  • Before we go any further I wan to cover the cake board. Roll out some fondant and cut

  • one side of your shoe out of it, then add it to the board. You can do this in whatever

  • colour you like, I am going with wood but you can go with bright colours or whatever

  • you want. Trim off the excess from around the edge of the board and in the same way

  • add a piece to the other side. Use a clean ruler to mark indents for the

  • floor boards. Then use a knife and mark a long eye shape. Then run your knife along

  • the length of the wood going around that eye shape. Continue that pattern making extra

  • knots in the wood as you go. On your template it shows you the thickness

  • of the white strip that we need, so cut a long strip that is that size. Add a little

  • water to the fondant to help it stick and then wrap it around the base of the shoe,

  • use your finger to smooth it out. Cut your second strip of white to the size

  • shown and then add a really thin strip of black to the middle. You will need a tiny

  • bit of water on the white to make it stick, but not too much or it will slide off.

  • Add that strip around the base of your shoe, it doesn't go around the toe so start at one

  • side of the toe. Now to make the bit that does go around the

  • front toe bit. Roll out some more white and using the end of the ruler make diaganol imprints

  • all the way up, then turn the ruler 90 degrees and make imprints going across to make diamond

  • shapes all the way down. Then use the ruler to squash and flatten one edge and get rid

  • of that diamond pattern. Take your knife and make diaganol stripes along that strip. Repeat

  • that on the other side of the strip this time a little wider.

  • On the cake trim off the black a few centimeters back from where the side black comes down

  • near the toe there. Add a little water and then add on the front toe strip with the wider

  • pattern at the base.

  • Now evenly space 8 holes for the shoe laces and then so just roughly measure where you

  • think they are going to sit and then once you're sure you're int eh right spot poke

  • holes in the shoe. Add then add those little white circles that we made earlier on top

  • one at a time all the way up the sides.

  • Now for our shoe laces, you can roll these out by hand and cut a thin strip but if you

  • have a fondant extruder use that because it is easier to get it even. squeeze together

  • one end and push it into the hole. Place it across and push it in on the other side. Trim

  • your next bit on a diaganol and add it next to the side piece. Then take it across to

  • the next hole. and continue that all the way up the shoe. At the top make a long lace tuck

  • it under the top edge, then give it a twist or two and let it drape down the shoe. Pinch

  • in the end and roll it between you fingers to make the end bit of the shoe lace do you

  • know what that little plastic bit is called? See if you can guess. I'll put the answer

  • on the blog post if you are curious. And of course add another lace on the other side.

  • I didn't lace right up to the top grommet, you can if you like.

  • Using some water attach two more grommets to the side of your shoe and then poke a hole

  • through the middle. Now for stitching run the spike wheel along the edge in two rows

  • then take a fine paintbrush with white food colouring and paint along those rows so it

  • looks like a stitching line. Do that down the side of the shoe too and then use some

  • water to add the label to the side of your shoe there and you have your converse shoe

  • cake. You could of course use different colour fondant to make the shoe a different colour.

  • Put all your request below, this cake was requested by

  • sonjaminy13 muffin girl

  • havick O G abbey miles

  • starlightz - that was a nice comment zoie grover

  • unicorns are awesome coby goldberg

  • thit afa Tong jit akasem cardmaking by alex

  • emmeline Toh kate roberts

  • riyana ali marvin luo

  • kirsten Mole denise williams

  • thao tran emma o'halloran

  • snow whitney mai sayson

  • daejae daejae real athil s

  • weilin luke wilson

  • simone mess am claire allsop

  • 3n3r207 karen serratos

  • abby short chun choi

  • ann D X B yensi johnson

  • aileen limenko eepers-jeeper 14

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  • video, here for the channel and here for the website.

  • Have an amazing week and I'll see you on Friday

Welcome to How To Cook That I'm Ann Reardon

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B1 US shoe cake fondant template strip cut

CONVERSE SHOE CAKE TUTORIAL How To Cook That Ann Reardon

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    cathy~ posted on 2015/02/01
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