High Heel Help

Decorating By LynetteB Updated 15 Jul 2013 , 1:21pm by SweetPs

LynetteB Cake Central Cake Decorator Profile
LynetteB Posted 15 Jul 2013 , 11:07am
post #1 of 4

AHi All, I'm making my first high heel, and would like some help or thoughts. I know you can buy moulds to get the nice shape of the heel, however I feel they are a little expensive as I am a hobby caker and not sure how many heels I will make.

I have wrapped the heel of an actual high heel in fondant and have a reasonable shape, however it is hollow. I would like to get a little more strength in it, so was going to try and fill it and put a wire through it. I don't want to try and stuff it with fondant as it might crack/break. I was going to try royal icing, but worried the water content in it might melt the heel shape?

Any & all thoughts/suggestions/other options welcome!

Thank you in advance! Lynette

3 replies
Shrey Cake Central Cake Decorator Profile
Shrey Posted 15 Jul 2013 , 11:23am
post #2 of 4

Hi Lynette,


I am not Comfortable with the Cakes But i have experience in making Cup-Cakes so, i posted Recipe of High Heel Cup-Cakes...You will like it.



  • Cupcakes - any flavor - baked
  • Graham Crackers
  • Frosting
  • Sprinkles (a variety)
  • Candy Melts
  • Pirouettes, or Oreo Fun Stix work great.


  1. Bake your cupcakes. Keep in mind, the liners you pick will be the bottom of your shoe. Sometimes I bake with double liners, so that the liner’s color is more vibrant.
  2. You’re then going to want to frost your cupcakes.
  3. You can use coordinating colors to go with your cupcake liners, or change it up, however you’d like.
  4. I first whipped up my frosting, and then I used this awesome food coloring to change the colors of my frosting. The great part is, you only need a drop of this stuff. The color goes a long way!
  5. This next part is fun. Assemble your sprinkes and decorate away!
  6. Take a graham cracker and cut (or break) it in half. Place your graham cracker on a cutting board. Using a knife, turn it diagonally, and cut about 3/4″ to an inch off of each corner, slightly tapering it.
  7. In my opinion this is the hardest part. Don’t get discouraged if you break a few. The trick for me was to brace the full cracker in one hand, while swifly cutting the corners off in one fast swipe.
  8. When you’re finished, your cookie will look similar to a tie. It’s fine if it’s not cut perfectly, these are very forgiving and will look great once you cover them with chocolate.
  9. I’ve heard nutter butters, or Pepperidge Farms milano cookies would work as well, but I’ve never tried it.
  10. For the colored part in the arches, you will need this awesome invention called candy melts.
  11. Melt them in the microwave in 10 sec. increments. Stir after each time until it is smooth and melted. Don’t be afraid if you need to reheat along the way.
  12. Dip one side of the graham cracker into the melted candy melts and smooth the excess chocolate with a knife, spoon or spatula. Don’t worry if it’s not perfectly smooth. Mine were rather wavy, and they turned out fine. Once again, you only need to cover one side.
  13. I used these candy melts for mine. You can find them in many different colors, so once again you can choose to coordinate it with your liners and frosting.
  14. Once you’ve dipped your cracker in the chocolate, lay them on a sheet of wax paper to dry.
  15. The great thing about candy melts, is that they dry rather quickly. You can even speed up the process by sticking them in the refrigerator.
  16. Next, you will pipe frosting along the edges of your cracker. You can use a piping bag and tip, or you can be professional like me and use a ziplock bag. ;) Keep in mind that you are piping on FROSTING, not your candy melts. I just used the left-over frosting from my cupcakes. Once again, don’t worry if your piping job is uneven. We’ll fix that.
  17. After you have piped your frosting, you can dip the cracker in sprinkles to give it a nice finished look. Place back on your wax paper to dry, or if you’re in a hurry you can attach the heel first and then let it dry.
  18. Now is also the time to place any other candy on the arch that you may wish to have.
  19. For the heels, you will need a package of cookie sticks.
  20. Cut the cookie in half, and then cut one side at an angle. Your arch will sit on the angled portion.
  21. When you are ready to attach your arch and heel, take a knife, or spoon, and gently press down about a 1/2 inch (or bigger, depending on what you find works for you). Remove the frosting and small piece of the cupcake to expose a small hole. This will be where you insert the arch.
  22. To attach the arch, gently press it into your cupcake. (I would make sure to hold onto the middle of the cracker, so you don’t smudge your frosted edges.) You can place frosting on either side’s arch to make it more stable, or gently use your finger to smooth the frosting around the arch.
  23. Keep supporting it with your hand as you reach for the heel.
  24. Dip the angled portion of your cookie stick (heel) into your melted candy melts. (You may need to re-heat this beforehand).
  25. Gently put the arch on the heel, and let go. You will not want to move them again until they’ve dried and are stable to move.
  26. -Note. Make sure your cupcakes are on a level surface so that they don’t fall as they dry.
  27. Next, you can accessorize your shoe however you want! I used sixlets, pearl sprinkles, and gumballs.

Goreti Cake Central Cake Decorator Profile
Goreti Posted 15 Jul 2013 , 11:46am
post #3 of 4

ALike you, I am only a hobby baker and don't like to buy expensive things since I'm not making money on my cakes. I did make a gumpaste shoe and the heel is definitely the most difficult. I molded mine free hand going by one of my own shoes. However, after I came across this right here on cc http://cakecentral.com/g/i/2853707/finished-product-at-the-top-where-the-markings-are-i-snipped-it-a-bit-in-about-5-places-so-that-i-can-push-it-back-to-straighten-it/. I have not had a chance to try so not sure how well it works but it would seem to make it a lot easier. Also make sure that you let the heel (I used a gumpaste/fondant mixture) dry for about 5 days before putting it on the shoe.

SweetPs Cake Central Cake Decorator Profile
SweetPs Posted 15 Jul 2013 , 1:21pm
post #4 of 4

My first shoe/purse cake was made by eye balling it.  Mix half fondant, half sugar paste and use a real shoe for a reference.  I used a small bowl that I had in my cabinet and cut out the basic shape for the bottom.  Turned the bowl up side down and draped the bottom over the top of the bowl, down the side and where the toes sit, laid that part of the bottom on the work surface.  I rolled a log of fondant/paste and shaped it like a heel the height of the bowl and let them dry.  The top of the shoe was just a triangular piece that made it look like a closed toe shoe, embellishments added.  I tried to add an attachment but kept getting error messages. 

I saw a tutorial on youtube for shoe "molds".  It was simply styrofoam cut in the shape of a shoe so you have something to rest your product on while it dries.  Like you, I don't spend any money when I don't need to.  I'm going to take a real shoe, use it as a template and make my own.  I'll pick up a pair of shoes at the thrift store.  Have fun!!

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