About this project
Mini Sugar Shoes by Frances McNaughton
Published by Search Press
From fluffy slippers to fashionable boots, bestselling sugarcraft author Frances McNaughton shows how to create tasty footwear and an assortment of sweet embellishments. The decorations are the perfect topping for girly cupcakes, designer cookies, or even wedding cakes, and projects include designs for flip-flops, stilettos, ballet shoes, sneakers, baby shoes, and much more. Some shoes include designs for matching bags to complete the perfect look for any occasion. The components of the shoes and bags are shown with step-by-step instructions that are annotated for clarity, and the finished items are then pictured in all their splendor. Sugarcrafters will love making these cake toppers for friends or relatives who can't get enough of shoes.© 2018 Frances McNaughton / Search Press · Reproduced with permission.
- Reasonably Priced
Roll out the black paste to a thickness of 2mm (1/10 in). Cut out a 1.5cm (5/8in) circle. Use the 2.5cm (1in) circle cutter to cut across the middle to form the back curve of the heel. Cut again using the 1.5cm (5/8in) circle cutter to form the front curve of the heel. Allow the heel to dry for a few minutes, turning it over occasionally.
Roll out the black paste to a thickness of 1mm (1/20 in). Cut out the 4cm (1½in) sole. Rest the heel end over a dowel for a few minutes to create the high-heeled look, until the sole feels leathery.
Dampen the top curve of the heel and attach under the sole. Lay the shoe on its side and cut a tiny piece off the point of the heel to enable it to stand straight. Stand the shoe up and allow to dry for at least thirty minutes.
Roll out the beige paste thinly. Allow to dry slightly on each side until the paste feels leathery. Cut out a 2.5cm (1in) square and a 2.5cm (1in) circle. Use the cutting wheel to cut across the square diagonally with a slight curve. Dampen the straight edges underneath and stick them to the sides of the sole to make the toe piece of the shoe.
Using the 2.5cm (1in) circle cutter, cut the beige circle to make a crescent moon shape for the shoe back. Cup the inside with the dogbone/ball tool. Dampen the inside curve underneath and attach it to the back of the sole.