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This site is dedicated to sharing what we have learned with you! Enjoy our tutorials, and if you have a question please feel free to ask! I know one of our sugar enthusiasts will either know or try to find the answer. We all have something to share...and we all have something to learn!


Interested in making tiny stuffed animals using sugarpaste?

Interested in making tiny stuffed animals using sugarpaste?
Southeast Texas Cake Club will be hosting a class by Jacque Benson on Monday, April 7, in Winnie, TX. For more information, scroll down and read her latest blog post . Click on the photo to register!


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Monogram and Number Toppers Class are a great addition to any cake!

Monogram and Number Toppers Class are a great addition to any cake!
Would you like to learn easy ways to make different Monogram or Number toppers? Southeast Texas Cake Club is hosting a class by Jacque Benson on Tuesday, April 8th. Register online for both classes and save!

Tuesday, September 8, 2009

How to Make Chocolate High Heel Shoes by Jennifer Dontz

How do I make that???


This tutorial is on how to make a lifesize (about a size 6) chocolate shoe. These are SO much fun to make and your imagination can run wild. I made a really fun pair for the TLC competition, but I can't show them to you until after the show airs. I covered them in a patterned fondant....they were really cool :-)

Step 1 - This is the mold that you need. High Heel 3-d Mold



Step 2 - You will need to trim the mold and cut out the section that you would place your foot into if it were a real shoe. I normally write on the mold for customers so there is no doubt which parts need to be removed. I trim about a good inch to inch and 1/2 all the way around the mold. This allows you to clamp it tighter.



Step 3 - Melt your chocolate and pour into the mold. I kind of swirl it around to get to the edge of the mold, then pour it out leaving a thin shell in the mold. I put the mold in the frig JUST until it gets hard. Prop the mold upright...don't leave it in there to long or the really thin shell will crack. Just until it's setup. Then you do the pouring process 2 more times, for a total of three layers. You don't need to be quite as careful with the refrigeration time on the other two layers. Once it starts getting thicker, it really shouldn't crack. The heel part will be fully filled in by the time you do three layers of chocolate.



Step 4 - Remove the mold from the fully setup shoe. You will have some rough edges.



Step 5 - Trim down the seams with an exacto knife. I like using the cotton chocolate gloves (on the site). you don't get any finger prints on the chocolate when using these.



Step 6 - Add whatever your imagination comes up with. I love to use the Jem bow makers and pearl molds. The # 4 pearls are nice and delicate, perfect for outlining the edges of the shoe.



Finished shoe :-) This was dry dusted with silver hi-liter dust. I used the Jem bow maker and some of the 2mm dragees. I also mounted it to a chocolate base. The "base mold" I sell in the mold section works great. I unfortunately cannot get the base mold that I used in the picture. But the oval one works great as well.



This is another gorgeous design, I think this one looks like a bridal shoe.
Again, I used the Jem bow cutters. If you don't have them, they are SO much fun to use. I will try to do a tutorial on those for the next post. I also used the # 4 pearl mold.
If you would like to know how to make awesome chocolate pearls, the instructions for my pearl clay + many other cool techniques, including step by step making of pearls, are on my Fun With Fondant Frills DVD.
I also used a section of the floral lace press on the shoes below. It really makes for a very stable shoe to add the base mold. You can fill it with truffles and place on the tables OR wrap with pretty cellophane for a beautiful gift or give away at a bridal show.



Hope you enjoyed the little mini class :-) Happy shoe pouring!! Jennifer :-)



Tutorial and Photos by Jennifer Dontz 2009 all rights reserved.
This material may not be reproduced for commercial use without permission from the author.
You can  find other cake decorating supplies and instructional DVDs by Jennifer Dontz online at SugarDelites

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This Tutorial was generously contributed by

Jacque Benson
JellyMuffin.com graphics & Images

And to ALL of our Readers...

Think CHOCOLATE!

Sweet Feature of the Week

Sweet Feature of the Week
Sugarpaste Butterfly ---click on Photo for tutorial by Jacque Benson

Absolutely Amazing Artistry of Karolina Andreasvoa Gergelova

Absolutely Amazing Artistry of Karolina Andreasvoa Gergelova
This masterpiece was designed and created by Karolina Gergelova, owner of Karolina Cake Designer, in Devon, UK. Thank you, Karolina, for sharing your work of art with SugarTeachers!

Hey! Check out the Edible Artists Network

Hey! Check out the Edible Artists Network
Click on image to visit!
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