Subtitles section Play video Print subtitles Welcome to How To Cook That I am Ann Reardon Today we are making a Jimmy Choo shoe cake. There have been lots of requests for a shoe cake tutorial and Lisa has been requesting a pillow cake every week since May so I have combined the two. I will show you how to make the shoe first and then the pillow. First thing you need to do is cut out your shoe template, that is available on the website howtocookthat.net there's a link in the description below this video. Once you have cut it out also cut an sole from some thin cardboard so we can use it as a support while the fondant is drying. You will also need to cut a couple of other things out of cardboard and staple them together where shown. Place a stack of books on a baking tray and using your template for the side profile of the shoe match them up to the right height and then open the cover of the top book and prop it up to the right angle using tissues or paper towel inside the book. Then take the cardboard sole and bend it to match the side profile of the shoe, set it up on the books and tape it into place. Take some non-stick baking paper and place that over the top so that the fondant doesn't stick to the template. Now to make your buckle, place some baking paper over your template and roll out a thin even snake out of black fondant. Then using a knife to help you bend the corners to match outer size of the template, trim it to the right size and join the two ends together in the middle of one of the sides. Then use an off cut to make the prong of the buckle. Then take a dry paintbrush and dust that fondant with silver luster dust on all the edges and then leave the buckle to one side to dry. Next to make our label roll out some white fondant really thinly, put your template over the top and cut out the rectangle shape. Next take a sharp pencil and trace over the letters of the logo pressing reasonably firmly. When you remove the paper you will be able to see a light indent that will guide you to where to put the letters. You can either paint them on using black gel food colour or you can use an edible marker to write them on. To be honest I had never heard of Jimmy Choo before making this cake, I just searched for expensive shoe brands and found one that I thought would look pretty on a cake. If you want someone who does know a lot about fashion and make up then check out beautiful Carah's channel, her channel is called Carah Amelie she has studied apparel design and cosmetology and has been a licensed cosmetologist for the last 8 years so she really knows her stuff. She has heaps of great get ready with me videos and skin care, hair and makeup tutorials and some creative hair ups. As always I'll put a link in the description below the video and I'll add one to her channel at the end of this video as well so, make sure you check it out and let her know in the comments that 'how to cook that' sent you over. Next roll out some black fondant to be half a centimeter thick and cut around the outer sole template line. After you've cut it run the flat edge of your knife around it to smooth off any imperfections. Roll out some cream fondant and cut the inner sole template size. Rub a tiny amount of water onto the black sole and add the cream sole over the top, if it stretches a little as you add it like mine did add your template back over the top and trim it to shape. Take your toe template and trim across the cream toes section and remove that bit. Line up your fondant sole with the sole that we made out of cardboard and put it into place so that it is going to dry in the right shape. Dab a little bit of water on the top section and add your label. Take the tip of a knife and gently make stitching indents across the top and base of the label. You can see here the sole has little crease marks in the fondant at the bend, if you want to avoid that put the black sole onto the support first and then add the cream sole once it is in place. Now to make the toe. This shoe uses snake skin, you can buy expensive snake skin texture mats but here I ma just going o use a plastic texture mat that I use for chocolate as well. You get all of these texture mats in the back of one book, whenever I mention them in a video people always ask what was the book and where did you get it from so I will put a link to that particular one in the description below the video so you know which one it is it costs about $8 for the book. Roll out your black fondant and then place a texture mat over the top and roll over it to make the imprint on the fondant, then remove the template. Then using the toe template cut along the top of the toe shape of it but leave the rest of it. Add it to the toe lining it up with the cream shoe lining. And then use your finger to smooth it down and around the toe and trim it off at the base. The top angle of the heel to match the base of the shoe angle so they can join together nicely. So to make that take a thin book and prop it open so that it matches to side profile of the heel that I have given you. Then add the heel template and double check the angle is correct and tape it into place. Roll out a thick snake of black fondant and then using the palm of your hand push down on one side as you roll to make it skinny one one side. Place it on the template and then roll it some more until it matches the shape. Use a knife to cut the angle of the top of the heel then mold to the right shape using your fingers. Do you know how much these shoes actually costs to buy? the real one I mean not the cake. Let me know what you think in the comments below how expensive is too expensive for a shoe and do you have a favourite shoe brand that you like to wear? Trim the end of the heel using a knife and then make an indent at the base of the heel. Next we are going to make the ankle strap roll out some black fondant add a thin layer of cream to the underside and then rub the texture mat on the black side of it. Using the ankle strap template cut out a long strip and wrap it around your cardboard support that is covered in baking paper. Then using the back of a knife make two indents near the end of the strap and add your buckle into place. Use a tooth pick to make a hole and then add the other piece into the hole. So that it looks like this. After a couple of days once those pieces are dry take a some black fondant and using the back of a spoon mix into a thick paste with a little water. Use the paste to glue the heel to the shoe. If you are in a hurry you can mix some tylose powder into your fondant to make these pieces set faster but that also means you need to work faster when making your shapes. Use something to support the shoe while it sets and leave it to set for an hour you can be work on your actual cake while you wait for this or if you are making it ahead then just take a break. Roll a snake out of black fondant and add it to the underside of the shoe where the heel joins the sole and smooth it around, then trim off the excess. Take a toothpick and poke it into the shoe on almost an upright angle. Then sit the cardboard support over the top. Roll out some black and some then some thin cream fondant. Using a tiny bit of water put the cream onto the black, then flip it over and rub the texture mat on top. Cut it out using the template. Use your knife to indent down the back in two straight lines and then use the very tip of the knife to make stitching marks down the middle. Add a little water along the base and put into place resting it on the card. Now I should have covered the card here in baking paper because my fondant stuck when I tried to take it off so make sure you don't forget to add the baking paper. Next to make the lower strap roll the black and cream fondant just like we have before but this time you don't need the texture mat because this bit is made out of satin. Cut out the shape and you can use a roll of card here or bunch of tissues might be easier. Rest the strap over the top and join it at each side using a little water. Repeat that process for the middle strap adding some tissues for support. Measure using you template to make sure they are the right size and then add the fondant strap dampening the ends with a little water. Carefully line up the edge and gently push it into place. And yes you guessed it leave it out to dry, now this fondant is only thin and it was a really hot day here so i was able to take the supports away after a couple of hours but to be safe I'd suggest you leave it longer. If you keep one of your strap off cuts you can use that to see if it is dry enough you can test it and see if it will hold its shape. Carefully remove the back support and then stack up some items to make supports of equal height to balance a ruler on. This is to hold the ankle strap in place while it sets. Then add some of your black paste and loop it around the back of the shoe, with the buckle on one side towards the back. You could leave this shoe just like that or customize it and add your own decorations like flowers or whatever the birthday girl likes. But we are going to continue to decorate it like the Jimmy Choo shoe, so to do that remove your other supports and using your template make your centre vertical strap just like we made the others. Slightly dampen the top of the strap and then the top of the bottom two loops that are on the shoe. Attach it underneath the ankle strap and over the other two loops. Now to make our razor sequins that decorate the shoe. Staring with the black cut a thin strip, segment it and cut one end into a point. Add a little water and gently place them onto the shoe. Make another layer that overlaps the first and then repeat that going up the shoe changing to blue then greens and then back to the black. Then we want to leave that to dry out, the longer you leave it the stronger the shoe will be. For the pillow cake itself bake 4 quantities of my red velvet cup cake recipe in a tray and then let them cool. Trim off the edges and then make yourself a square template that you can use, mine is 23cm by 23cm. Put a smear of cream cheese frosting onto the base and cut a square of cake and add it to the cake board. Add a thin layer of cream cheese frosting, each time you cut a square you are left with off cuts that you can join two of those together to make another square so you can use those for alternate layers. Use your knife to level them off if they are not quite even. Add another layer of cream cheese frosting and continue to stack the cakes up in this way.