STILETTO High Heel Shoe Kit (by Lisa Mansour)

Stiletto High Heel Shoe Kit (by Lisa Mansour) - from NY CAKE

• create beautiful stiletto/high heeled shoe cake decorations with this easy to use mould set
• NY CAKE created this kit in collaboration with award winning Lisa Mansour - Lisa is head of NY Cake Academy in addition to having appeared on Not My Mama’s Cooking Show on The Cooking Channel, Martha Stewart Radio and much more.
• set includes:
• stiletto high heel silicone moulds
• drying ramp.
• heel strap former.
• 5 templates for the shoe, heel and toe strap (now made from reusable plastic)
• shoe heel can be made with chocolate, Isomalt, sugarpaste or gumpaste.
• moulds are made from food grade silicone
• when completed, the shoe will be approx 4.5" high (11.4cm) 
• can be used with good quality sugarpaste but for best results use a top quality modelling paste - a stronger paste like Eleganza is ideal for creating thinner pices with more detail and that hold their shape
• try adding texture using lizard skin or alligator / crocodile skin moulds
• add some realistic stitching using the PME quilting wheel
• TOP TIP - for Louboutins try Black and Red Couture - adding a little Tylo Powder if you need it to set firmer
• shape, trim and tidy using a sugarcraft knife
• see our full range of moulds
• see our range of modelling paste
• see our full range of cake decorating equipment

Instructions:
1. Firstly, grease the silicone heel mould with some vegetable fat (shortening). Once this is done, knead your sugarpaste (fondant and place it into the mould. Using an angled spatula with a thin edge, move down the mould to remove any excess sugarpaste. When finished, place into the freezer for 10 minutes, this will speed up the curing time of the sugarpaste.

2. Place the heel mould upside down and unmould onto work surface. In order for the heel to be the correct height, it might be necessary to elongate the heel by stretching it. Carefully and slowly stretch the heel with your forefinger and thumb until it is the same height as your Styrofoam drying former.

3. Once the heel is the desired length, place it flat onto your work surface and let the feel dry overnight or longer if the time allows.

4. Add tylose to sugarpaste. Tylose allows your sugarpaste to dry faster, stronger and harder. Use a small rolling pin, roll the sugarpaste thin (about ¼ inch (0.64cm) thick). Place the sole templace on the sugarpaste and use a cutting wheel to cut out the pattern.

5. Dust your drying former with cornstarch. Stand heel up at the back of the drying form and place the sole onto it, lining up the heel with the back of the former. Use some glue or piping gel to attach the heel to the sole. Press firmly ensuring that the sole and heel are connected.

6. Create an inner sole by rolling out some more sugarpaste (thinner than the sole) and again placing the sole patter on to trace. In order for the inner sole to show, trim the inner sole slightly, ¼” (0.64cm) smaller than the pattern. Use a stitching tool to create realistic detail to the inner sole.

7. Use glue or piping gel to attach the inner sole to the existing sole of your shoe. Press to attached firmly.

8. Decide what type of shoe you are making, open toe or closed toe. Add tylose to your sugarpaste and again roll out to about ¼ (0.64cm) inch thick . Place the corresponding template down and cut around with a cutting wheel or knife.

9. Use glue or piping gel to attach the heel strap to the heel and sole made previously.

10. Repeat the same process to create the toe of the shoe. Use glue or piping gel to attach and press firmly to ensure the toe is connected to the sole. If the shoe does not want to hold it’s shape you can use paper towels or foam to prop up the toe in order for it to dry.

11. Add embellishments as desired to finish off the shoe.