mowrys Posted 29 Aug 2013 , 11:34pm
post #1 of

A[IMG]http://cakecentral.com/content/type/61/id/3089657/width/200/height/400[/IMG]

Any idea how to make the strap? I mean I know how to make the strap but how do I attach it on the shoe without it being top heavy and break??

35 replies
Stitches Posted 30 Aug 2013 , 3:35am
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No doubt it will be fragile....you've got to handle it as such. They've hidden how it was attached by the flower and you'd be wise to do something similar. You should roll your gum paste leaving it thicker so it's stronger toward the base and lighter as it extends out. You could insert a wire into the strap to give it strength/support. I'm very fond of using chocolate as my glue for heavy or awkward items, it would work well here.

 

In fact, as I think of this, it would be easiest to make the strap out of choc. plastic with a wire inserted into it. Leave some wire sticking out of the end of the strap and insert that into your show base with chocolate. Stick a flower on it (with chocolate) to weigh it down...all done.

Dayti Posted 30 Aug 2013 , 10:47am
post #3 of

And it looks like it was formed on something else until hard (a glass, a piece of PVC pipe, maybe laying down and with the dangly strap ends supported by something) then attached - probably with wires sticking out and attached into the sole of the show, as Stitches says.

LipstickBaker Posted 3 Sep 2013 , 2:19pm
post #4 of

i do all my cakes with 100% edible material! 

 

what i did for my shoe cake was attach the strap with edible glue (tylose and water)

and filled it with cling wrap!

 

 

Dayti Posted 3 Sep 2013 , 2:37pm
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Oh sure, for the front yes. But I think the OP was asking about the ankle strap...

LipstickBaker Posted 3 Sep 2013 , 2:38pm
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silly me! :( 

mowrys Posted 3 Sep 2013 , 5:00pm
post #7 of

AThank you ladies. I've decided to just do a regular strap with bows in the back but will not give up trying the other strap. I did 3 attempts and just couldn't find a perfect way to dry it that way. I will post pic when I'm done. Thanks for all your input!!

whiteangel Posted 3 Sep 2013 , 7:50pm
post #8 of

Someone else was making that top strap and I suggested using a heavy gauge craft wire in the middle of the gum paste to help with stability.  She tried it and said it came out perfect.  You might want to try that also.  You want the wire to be just heavy enough you can shape it and hold its shape. Just like a real shoe, you attach under the inner sole just barely so you won't see a bulge, use "glue" sparingly and hold in place till it has set up a little.  I use lots of tissue and crumbled paper towels to hold things in place while they dry.

 

I didn't make that heal but did make a strappy sandal heal that looked just like the real thing.  The wire wasn't needed for that one but if I did the one you are asking about, I would use wire.

 

Good luck. 

whiteangel Posted 3 Sep 2013 , 7:53pm
post #9 of

Oh forgot to add.  When I have made sandals with thin straps, I shape paper or card stock, to the shape I want it to dry, this will also help with stability.

BatterUpCake Posted 3 Sep 2013 , 7:58pm

I just delivered this one today: http://cakecentral.com/g/i/3093048/a/3398035/my-first-shoe-client-requested-these-colors-but-i-wish-i-had-used-a-different-color-on-my-board/ I allowed it to dry then applied it to the shoe with RI and held it up with balled up saran wrap. This was my first shoe.

whiteangel Posted 3 Sep 2013 , 8:00pm

Well done
 

BatterUpCake Posted 3 Sep 2013 , 8:02pm

Thank you. I wish the shoe box looked as good as the shoe! lol

whiteangel Posted 3 Sep 2013 , 8:10pm

I keep getting dimples also.  Someone suggested putting the bc frosted cake into the fridge for it to firm up before putting fondant on.  This will allow the fondant to harden a little so that when the bc softens the fondant will hold its shape. 

 

Going to try this when I make my big cake coming up.  Hope it works as I hate dimples on my cakes and thighs, lol.
 

BatterUpCake Posted 3 Sep 2013 , 8:12pm

LOL @ thighs...Yes I had it in the fridge. I used Swiss BC and it got soft while I was working it and it had air pockets too. Wanted to try ganache but the customer said no to chocolate. I'm going to try it on my next fondant cake...

JWinslow Posted 3 Sep 2013 , 9:11pm
Quote:
Originally Posted by BatterUpCake 

I just delivered this one today: http://cakecentral.com/g/i/3093048/a/3398035/my-first-shoe-client-requested-these-colors-but-i-wish-i-had-used-a-different-color-on-my-board/ I allowed it to dry then applied it to the shoe with RI and held it up with balled up saran wrap. This was my first shoe.


Good Job!!!  I haven't done a shoe yet.  Have everything, just haven't played yet.

BatterUpCake Posted 3 Sep 2013 , 9:21pm

I just bought cheap shoes and cut them up. Way cheaper than buying a mold or kit!!

doramoreno62 Posted 3 Sep 2013 , 10:16pm

BatterUpCake I did the same thing. I found some size 6 on clearance and cut them up. I made my pattern from the cut up pieces and dried the sole on the shoe to get the perfect curvature.

doramoreno62 Posted 3 Sep 2013 , 10:18pm

This was the finished shoe and cake

JWinslow Posted 3 Sep 2013 , 10:35pm
Quote:
Originally Posted by BatterUpCake 
 

I just bought cheap shoes and cut them up. Way cheaper than buying a mold or kit!!

I remember watching Amazing Wedding Cakes and that's what Christopher Garren of Let Them Eat Cake did - also size 6.  They made such great shoes. 

I was given a kit as a present so I sill start with that but having real shoe pieces is wonderful.

BatterUpCake Posted 3 Sep 2013 , 10:39pm

I wish someone would give me cake stuff for gifts :sad: Dora how did you do the lettering on your shoebox? That is very nice.

howsweet Posted 4 Sep 2013 , 12:20am

The straps are very heavy with the rhinestones on it so you have to use wire. The shoe is very unstable and the heel needs to basically be a dowel that sticks into the cake. This is one that needs extra drying time. Do not use chocolate fondant to achieve the black for any of it. If attached securely, it rides surprisingly well.

doramoreno62 Posted 4 Sep 2013 , 3:16am

BatterUpCake, Thank you. I just printed it from the internet onto a sheet of edible paper and cut it out with an exacto knife.

BatterUpCake Posted 4 Sep 2013 , 10:30am

wow that is some intricate cutting, but well worth it! I had mine printed but didn't think to cut each letter out individually. Your work is truly beautiful....How did you do your shoebox lid? It has been suggested to me to add tylose and let it harden a bit before putting it on but I was so afraid that it would crack. I am ready to try my next shoe/box now!

howsweet Posted 4 Sep 2013 , 5:10pm
Quote:
Originally Posted by doramoreno62 
 

BatterUpCake, Thank you. I just printed it from the internet onto a sheet of edible paper and cut it out with an exacto knife.

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.

 

mowrys Posted 4 Sep 2013 , 6:50pm

AWow, beautiful. How did you do the wiring for the strap??

mowrys Posted 4 Sep 2013 , 6:54pm

ADora, how did you manage to print but still have the white color? I got it off the Internet as well but it printed black.

doramoreno62 Posted 4 Sep 2013 , 7:02pm

BatterUpCake, the box was the easiest part! It is a1/4 sheet, 2 layer cake.  I baked it pretty tall so it would be as tall as a real shoe box. I cut panels of modeling chocolate and put them in the freezer for about 5 minutes to harden. Once hard, I attached them to the sides if the cake.

 

The box top (not edible), I cut a piece of foam board to fit on top the the cake, adding a little more than 1/4" to each side. I rolled out a large piece of modeling chocolate, making sure that it was bigger than the foam board. Lay the foam board on top of the MC and trim, leaving 1" on each side. Attach the foam board to the MC with a thin coat of frosting. I then put it in the freezer to harden before flipping it over so it would not lose its shape, especially if the MC is soft. Once firm, flip it over and cut an upside down V on all corners. I laid it on top of the cake while still firm. Once it came to room temp, the overlapping 1" of MC will drape over the edges. I used a fondant smoother to press and sharpen the edges and corners.

I hope this makes sense, if not please feel free to ask questions!

doramoreno62 Posted 4 Sep 2013 , 7:04pm

Mowrys I searched and searched till I found one that had the white in it. There were mostly black images but I found a white one. I think I saved it it you need it.

doramoreno62 Posted 4 Sep 2013 , 7:08pm

Actually I searched "louboutin shoe box" and I got box tops with the white signature. I cropped and printed it to the size I needed then trimmed with an exacto knife.

howsweet Posted 5 Sep 2013 , 1:15am

Quote:

Originally Posted by mowrys 

Wow, beautiful. How did you do the wiring for the strap??

I formed the wire shapes first (badly) and then I think I rolled out the black a little wide and folded it over around the wire. If I remember I just laid them down to do it. I think it would have turned out much better had I stuck the wires in a foam dummy first so they'd be stationary and then I think using two strips might work really well.

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