I'm relatively new to making specialty cakes and I have my first order for a Louis Vuitton bag and a Christian Louboutin style shoe cake. I've made the bag, but I'm having a little trouble with the shoe. I have been using RKT for the toe box portion (covered in fondant) and fondant for the rest with a dowel covered in fondant for the HIGH heel! This is just not as stable as I would like, any suggestions?
Anytime I have to make a shoe with a heel I use gumpaste. I have never had a problem with it holding up : ) Good luck!