Hi. I've been asked to make a pair of high heel shoes - with the red sparkle of Dorothy's in the Wiz of Oz. I've never modelled a pair of shoes before, I'm wanting them to be roughly around 5 inches in length. Can anyone please advise further on this, and also if it is worth buying a template to do them. Thanks in advance.
When do you need them for? I know there is a shoe template on here, but its not for the sane style shoe as the wizard of oz one, if you have time I'd play around with a free template and see if you can change it a bit to the style you'd like.
cakecentral.com/gallery/81322
rosesen.wordpress.com/2010/10/06/gumpaste-shoe-tips-and-template/
cakecentral.com/articles/124/how-to-make-a-gumpaste-shoe
sugarteachers.blogspot.com/2009/01/how-to-make-gumpaste-high-heel-shoe.html
They were the first 5 that came up when I Googled gumpaste shoe template I've made shoes before they were only really simple though. Also for the sparkle I'd use edible glitter and just sprinkle it all over them or dab it on with a brush.
I would advise using Mexican modelling paste (squires kitchen - comes in little silver packets) which you can buy from you local cake shop as it sets a lot quicker.
Whenever I have made shoes I just cut a sole shape from greaseproof paper, (so you would need 2 for both feet!) use this to cut your sole from the paste. Cut a ring from a 2ltr coke bottle which you fold and sellotape into the heel arch shape. This will be your resting place for the shoe sole to set while you make the heel. Just mould the heel out of the mexican paste, it really is very simple.
Then cut out the toe bit and affix with some edible glue stuff tissue gently underneath to hold the shape up.
You can also dry them using you oven on a really low setting, leaving the door open, this works a treat.
Hope this helps!!
Thanks Jennifer! Those are really helpful. It's just a high heel shoe I'm wanting to make, the same colour as Dorothy's - not the same style. The templates supplied here are the perfect size also. Thanks again
Thanks also Shelbell, it's always good to hear advice from someone in the UK, as quantities/ingredients are often quite difference in the US. Thanks again
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