Now there's technique I won't soon forget! Great tip! I've done that shoe, btw - didn't turn out nearly as nice as Elite Cake Designs, but if I did it second time, I think I'd do better.
Another tip in addition to the ones in my earlier post is to do something to keep the dowel from sinking in too far. I had to put that fat strip around the base of the heel because the heel kept trying to sink into the cake from the weight of the rose and the rest of it.
When constructing these style of shoes, with the thin heel formed on a dowel - you have to make your dowel long enough to rest on the cake board base, ie it goes through the entire thickness of the cake. To do this the shoe is often constructed on a piece of styrofoam the same height as the cake will be - this way the heel will not sink into the cake at all and makes it very stable
Tip from another Aussie