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Shoe box Cake for next thursday delivery

post #1 of 6
Thread Starter 
Hi guys!

I have a cake order for a shoebox and stilleto birthday cake and was wondering how i would go about doing this in butter cream with fondant accents? The person its for also wants the cake to be two different flavors red velvet and chocolate. how would you go about putting together this order?

Any help you guys could give me would be so appreciated! this is my first attempt at a shoebox and stilleto cake
post #2 of 6
You didn't mention how many people you want it to feed. Traditionally shoe box cakes are done with fondant/gumpaste panels but if you want to do it in all buttercream first determine the dimensions of your shoe box.

Bake a sheet cake and cut into rectangles the dimension you want. To make the lid, I would do it in fondant accents. I would make a top rectangle based on the dimensions of the cake out of fondant and tylose and let it dry for a couple of days. At the same time I would make strips that will be the edge of the lid. Once they've dried for a couple of days you can still cut them.

Fill, stack and frost cake in buttercream. It will be hard to get those sharp corners with buttercream but if they want all buttercream then that's what they get. Place the lid onto the top and attach the side pieces to the lid probably with chocolate and decorate.

I highly recommend you order the Boxes and Bows DVD by Sharon Z at www.sugaredproductions.com. She teaches several different ways to create the box effect and they are all geniusicon_smile.gif
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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Visit me at www.keeponcaking.com for tutorials and other cake stuff.
Reply
post #3 of 6
Thread Starter 
thank you so much for your tips they were great! icon_biggrin.gif
post #4 of 6
I deal with nothing but buttercream cakes. My first cake ever was a Tiffany box cake (in my photos...way at the end!) and I made the lid by just cutting color matched fondant strips to the top sides of the cake. Then I went over the top with more colored buttercream to blend the seams. I didn't wait for the strips to dry. There really was no need to do that. I look at it now and see all my rookie mistakes, but I'd basically still do the same thing--however it would be a lot smoother!

Another trick with the lid if you don't want to mess with fondant strips is to just cut a straight edge into the buttercream so it gives the impression of a lid.

One thing too... I always cover my cakes first with regular buttercream and apply the highly colored stuff at the very end so it is not all food coloring. HTH!

If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

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If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

Reply
post #5 of 6
Thread Starter 
that is a great trick thank you!!!
post #6 of 6
Thread Starter 
thank you so much that is a great trick!
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