Thank you KarenK55!
Firstly, I used a sponge for its moistness but also it's stability.....you don't want a crumbly cake atall, I carved it but in realizing how long I'd take to put it together I filled and brushed cake layers with vodka and kahlua to prolong the life of the cake, I then stacked (4 tiers) and crumb coated with buttercream frosting again I was concerned about cake freshness so I omitted the heavy cream in the buttercream and used water as my liquid (I live in the tropics so its always a concern for my clients to not have spoiled cake on their hands) I used 2 dowels to aid with structural support and placed in freezer for an hour.....removed and left to thaw out for about 20 mins then frosted with buttercream again, left to crust then use viva paper to go over it rubbing and making sure it was very smooth! Left for about 4 hours for crust to be extremely firm, by that time it was night so I just covered in black fondant and used a fondant smoother to make sure it was nice and smooth.....trim edges with my xacto knife because of the curves in the shoe it was difficult to use a pizza/pastry cutter without cutting into the cake.....left cake over night at room temp. Next morning I started the final details using toothpicks to measure and make impressions along the way.
Patience is your friend with this cake took me 3 days form baking to laying down a good foundation and decorating it, the details took about 8 hours alone. I made free hand templates out of wax paper as I went along to help me measure the different patterns and all got thrown out by accident so next cake I have to start from scratch😔. I did this cake for my boyfriend's birthday so it was a labour of love but please DO NOT undercharge for this cake, I'm trying to figure out how to price it, bct806 was kind enough to send me a link to a thread of how to charge for sculpted cakes so I'm going to work around it. Once you go it for your nephew everyone will want one!!!!
Hope my tips helped, If you have anymore questions you can message me.