Welcome to How To Cook That I’m Ann Reardon The large number of requests for a converse
shoe got it to the top of the list. So today we will make this shoe, I am making
it fairly small, it’s enough for about 14 people. If you want to enlarge it you can
just enlarge the template. Firstly print the template and you can get
that and all the recipe details on the website howtocookthat.net and I’ll put a link in the
description just below this video. Bake 1 1/2 times the recipe for the chocolate
cake in two trays. And you will have about half of a tray left over which you can use
for something else. And mix a double quantity of the chocolate buttercream recipe and mix
that until it is nice and smooth. Once your cakes are cooked and cooled then
you can level off the tops and we’re ready to start.
Place your sole shaped template onto the cake and cut around it, and then cut out two more
so you have three altogether. On a cake board put a small amount of frosting
that just stops the cake from slipping off and add your first layer.
Spread some buttercream over that so that it is even and level then add another on on
top. And then do that again with another layer of buttercream and another layer of cake.
Add the side template to the side of the cake so you can see where you are up to. Put the
sole back on top and then fold it at the point where the side template is joining the cake
so that you can cut smaller pieces of cake to stack on top of that.
Cut around the smaller piece a couple of times and stack it on top.
Put your template up next to it and cut out the shape of the shoe just going along the
template there. Now when you look at it from the top you can
see the edges are sharp corners, we want to round that off using your knife. Shave off
a little bit at a time so you end up with a nice rounded shoe shape.
Once you are happy with it cover the whole thing in butter cream, you can use a piping
bag to almost like colour it in and then smooth it out with your spatula to make it nice and
smooth. Once you are happy with it place it in the fridge. Now to make all the details that we need find
two things that are the size shown on the template I am using piping tips. Cut out the
middle circle and then the outer circle to make the grommets for the shoe. Then keep
going make more and more and more because you need 20 of these, perhaps make a couple
of extra just in case why not. Roll out some more white and cut out a circle
in the size shown on the template. Take a slightly smaller cutter and brush using blue
gel food colouring around the top edge of it, And then just very gently place it onto
your circle and pull it back off and it leaves that nice blue circle on there.
Roll out some dark blue and use the start to cut out a star and then very carefully
pick it up and place it in the centre of the circle. use your knife to straighten up the
edges of the star and make sure it all looks good.
Take some red gel food colouring and a tiny paint brush and paint on the letters. Look
at the picture andsee where each letter is in reference to the points on the star and
that will help with the spacing it out and getting it in the right place or roughly in
the right place. Then add in the other details, an even finer
paint brush would help here because it is so small. Then leave those to dry out. They
are only small so they are not going to take long. Back to our cake first we want to cover the
top. Cut a piece of black a little larger than you need and then drape it over the top.
Use your fingers to smooth the sides so there are no lumps, it should be level with the
buttercream because we don’t want to see a bump when we put our side fondant on there.
Gently roll the rolling pin on the top to smooth it out you don’t push down here you’re
just gently rolling. Make yourself a cardboard support and cover
it in non-stick baking paper so the fondant won’t stick to it. Then place that gently
on top of the shoe to support the tongue fondant when we put it on top.
Roll out some black and some cream fondant and then cut a piece of cream a little bit
larger than the top part of the tongue. Place it onto the black and then cut all the way
around the template. Carefully lift it up and with the cream coloured
side down place it onto the cake. You want the tongue to sit above the top of the cake
there, just resting on the support we made. The rest can just go down over the cake, smooth
it on and trim around the base. Then on the edges where you’ve got it just push it into
the buttercream again just like we did with the top bit so it’s level with the buttercream
so you don’t get that bump. Now cut out the side of the shoe template
and then add a strip of cream fondant to the top edge of it.
Use a dress makers stitch tool or a spike wheel it is called sometimes and roll that
along so it looks like a line of stitching. Take an extra strip of cream and place it
along the rest of the top edge You could line the whole thing with cream fondant but I didn’t
want the fondant to be that thick. Add it to the side of the cake, again you
want the top to come above the level of the actual cake and rest on the cardboard. It
should come around and overlap the tongue part and come down the side but all the way
to the toe it is about and inch back form the end of the shoe. Smooth it down to the
base and then trim it off using a knife. Then repeat that on the other side of the shoe.
Place a strip of white fondant straight across the toe, smooth it down and trim around the
base. Then use your knife to carefully trim around where the side pieces are it shouldnt
overlap them it needs to come off. For the back of the heel cut a strip of black
and run the spike wheel along the length twice on each side like a double row of stitching.
Make sure the top of it is straight and then add it to the back of the shoe trimming it
off at the bottom. Before we go any further I wan to cover the
cake board. Roll out some fondant and cut one side of your shoe out of it, then add
it to the board. You can do this in whatever colour you like, I am going with wood but
you can go with bright colours or whatever you want. Trim off the excess from around
the edge of the board and in the same way add a piece to the other side.
Use a clean ruler to mark indents for the floor boards. Then use a knife and mark a
long eye shape. Then run your knife along the length of the wood going around that eye
shape. Continue that pattern making extra knots in the wood as you go.
On your template it shows you the thickness of the white strip that we need, so cut a
long strip that is that size. Add a little water to the fondant to help it stick and
then wrap it around the base of the shoe, use your finger to smooth it out.
Cut your second strip of white to the size shown and then add a really thin strip of
black to the middle. You will need a tiny bit of water on the white to make it stick,
but not too much or it will slide off. Add that strip around the base of your shoe,
it doesn’t go around the toe so start at one side of the toe.
Now to make the bit that does go around the front toe bit. Roll out some more white and
using the end of the ruler make diaganol imprints all the way up, then turn the ruler 90 degrees
and make imprints going across to make diamond shapes all the way down. Then use the ruler
to squash and flatten one edge and get rid of that diamond pattern. Take your knife and
make diaganol stripes along that strip. Repeat that on the other side of the strip this time
a little wider. On the cake trim off the black a few centimeters
back from where the side black comes down near the toe there. Add a little water and
then add on the front toe strip with the wider pattern at the base. Now evenly space 8 holes for the shoe laces
and then so just roughly measure where you think they are going to sit and then once
you’re sure you’re int eh right spot poke holes in the shoe. Add then add those little
white circles that we made earlier on top one at a time all the way up the sides. Now for our shoe laces, you can roll these
out by hand and cut a thin strip but if you have a fondant extruder use that because it
is easier to get it even. squeeze together one end and push it into the hole. Place it
across and push it in on the other side. Trim your next bit on a diaganol and add it next
to the side piece. Then take it across to the next hole. and continue that all the way
up the shoe. At the top make a long lace tuck it under the top edge, then give it a twist
or two and let it drape down the shoe. Pinch in the end and roll it between you fingers
to make the end bit of the shoe lace do you know what that little plastic bit is called?
See if you can guess. I’ll put the answer on the blog post if you are curious. And of
course add another lace on the other side. I didn’t lace right up to the top grommet,
you can if you like. Using some water attach two more grommets
to the side of your shoe and then poke a hole through the middle. Now for stitching run
the spike wheel along the edge in two rows then take a fine paintbrush with white food
colouring and paint along those rows so it looks like a stitching line. Do that down
the side of the shoe too and then use some water to add the label to the side of your
shoe there and you have your converse shoe cake. You could of course use different colour
fondant to make the shoe a different colour. Put all your request below, this cake was
requested by sonjaminy13
muffin girl havick O G
abbey miles starlightz – that was a nice comment
zoie grover unicorns are awesome
coby goldberg thit afa Tong jit akasem
cardmaking by alex emmeline Toh
kate roberts riyana ali
marvin luo kirsten Mole
denise williams thao tran
emma o’halloran snow whitney
mai sayson daejae daejae real
athil s weilin
luke wilson simone mess am
claire allsop 3n3r207
karen serratos abby short
chun choi ann D X B
yensi johnson aileen limenko
eepers-jeeper 14 subscribe to how to cook that for more crazy
sweet creations click here for last weeks video, here for the channel and here for the
website. Have an amazing week and I’ll see you on Friday

Tagged : # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # #

Dennis Veasley

Leave a Reply

Your email address will not be published. Required fields are marked *